I have cleaned literally over 3000 of them tenderloins. I have never in 3 decades, seen them cleaned and prepared more efficiently than this video. Great work Chef Jean-Pierre!... If I didn't mess something up in the kitchen? How else would they know I was there... Thank you!
It's weird how JP knows he's very good, but is super humble about it. "ANYONE CAN DO THS" is just so refreshing to hear from a classically trained Chef.
Chef J-P, you said you "used to have a cooking school" in one of your earlier videos. You still do, with over 300K students. But now it is free, and you can attend anytime!
Thank you for the help,but please help me to know what part of beef is a tender loin on the animal.we go to the butcher and he has the whole animal hanging.They ask us what part to cut,if we ask tenderloin they don't know so we should be able to tell them exactly pointing which piece I need Thank you.
@@twangology Hello JS Would you b so kind to give me the type of stove top Chef JP has installed in his new kitchen which is shown on this Chanel. I need to replace mine. Thanks and miss you guys
I literally AM a pro at this. I run a catering butcher's and I do this every day for high-paying clientelle. I would have you in my shop any day, chef, that was exceptional. We call that 'larder trimmed' fillet of beef, and it's VERY expensive. EDIT: anyone mincing or stewing fillet of beef is crazy.
@@ChefJeanPierre I've learned so much from you that cooking is (finally) enjoyable! Thank you! And I love the humor. Can't wait for the next video with wine. ;)
Im making a ham from poin loin, marinated for a week and im trying to tie up the loin but the knot keeps slipping. I tried watching other tutorials where they do a complicated slipknot and losing my mind trying to do what they did. Finally seen your video and the simple just loop it twice and it holds trick is amazing. It does work, i was able to tie the entire thing perfectly. Now into the oven for several hours at 175F. First time making my own ham so well see hows it goes 😅. Thanks for the great videos, always fun and informative!
The other chefs on TH-cam would just edit their mistakes so they would look more professional but not you chef Jean, that's why I watch your videos more than other chefs on TH-cam. You are funny and I enjoy watching you and learning from you. Thank you!!!
Chef Jean-Pierre! I purchased a Costco Tenderloin and as I looked at the shape of the meat I was like how the heck am I going to cook this thing? I checked out TH-cam and there it was - your perfect explanation on how to trim and truss up the meat. Awesome, cooked it on the Bbq, delish! Thanks so much.
I never knew what a tenderloin was until a few years ago (and I’m almost 60) I did not live the high life. He makes it look so easy I can’t wait to try this on my own! You can’t screw up watching Chef!
Love Chef Jean-Pierre, been watching him since the days of Sunshine Cusine on TV, taught me so much about cooking. Fantastic lesson on how to clean and tie a beef tenderloin.
Been a butcher 20 years and everything on trimming is spot on sir. But I will admit I am (was) one of the "moving my hands around" kind of butcher when tying a roast. That's what I was taught so it stuck, but I will now adopt your method which is sooo much easier and quicker. Thank you sir! Love your commentary, very entertaining. You have a new subscriber!
I've been around a very long-time; this man is a consummate professional. What a pure joy to watch and learn from. My genuine gratitude Chef! You are a master!
Dear chef, you are becoming a very expensieve hobby in my life :-) Last week I bought the Larousse Gastronomique and today I bought a great thermometer, a Chinois, rope to tie the meat, a chef's knife and an applience to make potatoe puree. Just kidding, I can't wait to put all that new stuff to good use. Thanks for making me so enthousiastic about cooking!
You make every topic informative and entertaining, even cutting and preparing a piece of meat - and I’m a former vegan! Thanks for another great start to my day, Chef.🌷
If you can't learn from you Chef, you're done. Your detail and perfect explanation makes a guy feel confident, how to do it . You're the deal. If you don't get a laugh out of his perfectionism, you don't get it. What a gift this is.
When I was 16 back in '70. I worked for a Swiss-French Chef named Franz Schoeffer who moved from the Fontainebleu in FL to the best restaurant in the Poconos. Among MANY other things, I learned how to clean and process a tenderloin but forgot the procedure over the years so thanks Chef. You're the one online Chef whose recipes and procedures have ALWAYS been successful for me- you're funny as Hell too!
Jean-Pierre is living proof that Wolfgang Puck and Buddy Hackett had a love child. I worked in a haute cuisine European Restaurant kitchen in college. Among other tasks, it was my duty to assist the Chef/Owner to prepare whole tenderloins. This is the way we did it but we would turn the tail into medallions for various dishes including steak and kidney pie and beef stroganoff. The lessons I learned 50 years ago remain with me to this time and now that I am retired I try to improve and refine my skills every day and Jean-Pierre is the best instructor on the internet. His good-natured and practical intelligence coupled with mad skills and humor are simply unparalleled.
Chef Jean-Pierre's skill at teaching is extraordinary. This is what should be on televised cooking shows instead of the mindless kitchen races we have now. I learned more from this presentation than from all the others I watched previously. Thank you Chef, for making me look better than I really am. You are a treasure.
I am an amateur enthusiast home cook from the Czech Republic. I am very pleased to see your onio(n)-flavored videos! For great teaching process and for fun too. I am afraid of butchering. This is great approach for me. Uff, last week I bought boning knife and made decision to learn. Your video has PERFECT timing accross The Universe. Thank you, Mister Chef.
That was amazing chef.. plus you kept the mistakes/out-take in where you didn’t have enough twine BUT you showed how to sort it .. superb x love from England ..❤️
JP’s cooking videos for us home cooks are just the best. He’s engaging, amusing and so honest and helpful with all his explanations. I love how he doesn’t edit out the boo boos; he uses them (just like Julia Child did) to help us fix up mistakes that we are bound to make. In my opinion That’s the mark of a great teacher and person. Did I mention how funny and engaging he is. Fantastic. Subscribed, thumbs up and ringing that bell!!!! Thanks JP. You’re the best. From Hamish downunder.
Quite the masterclass! When I have the time I prefer to buy my meat and fish not trimmed. Doing it yourself allows you to understand your food more, and it's good for practicing knife skills.
Thank you for showing how to tie the meat. Your way is so simple. Love watching your videos, I've been cooking for a lot of years, I'm 84. Always looking for new ideas and watching you is always an inspiration. You are very gifted and fun to watch.
I was one of those stew beef makers with the tail. I followed this yesterday and ended up with two great roasts. I also used to make tying a pain. It is really easy once you know. I really appreciate you.
This was absolutely fantastic. I've always made Wellington at Christmas but I moved to Europe this year and couldn't get a fully cleaned one. I would have had no idea what to do without this excellent video.
Superb , i do the clean down on tenderloins about once a month, the tail was always a problem but after watching this i save an extra steak....total genuine respect ,thanks
I was looking for a video to remind me how to cut up a tenderloin for filet mignon steaks. This is the third tenderloin that I have cut up and the last one was about 1 1/2 years ago. The prior videos I watched in the past helped get through it but it was still a major struggle. After watching this video (and purchasing a filet and boning knife this week) I had the job done in under 1/2 hour and it was so simple. Your directions were clear and made this so easy. No meat was wasted using your wonderful directions. We are using the meat for steaks and the skinny end was cut up for fondue tonight. I have never used this for a roast but will be buying another filet to make the roasts. I will tell you that I have used the chain for Philly Cheese steak in the past with great success and one cook suggested that Philly cheese steak was created to find a use for this cut of the meat. It is some work to get the meat out but will make a nice meal for two of Philly Cheese steak in the future. We vacuum pack all of the meat and we have eaten steaks frozen for over two years that still taste amazing. (We found one in the back of the freezer that was over two years old and decided to cook it. To our surprise it was perfect! )Our filet created 10 amazing steaks, fondue for tonight, fondue for four for the future, Philly Cheese steak for two and and the left over gristle and fat will be used for our first attempt at making beef stock. Thank you I have learned so much from you!!!!
You show us that cooking does not have to be intimidating. I love the humor you throw in.." if you see anyone doing this change the channel!" Loved it! Thank you for taking time to share your knowledge with us amateurs.
An unusual Monday posting for JP! I've been doing whole tenderloins for 15 years (Christmas, Easter, and birthdays) and I learned something new today. I will say that what you say was good for 8 people is nowhere near good for my 8 people. I have to do the whole dang thing at once for my animals. I also will say that I do put in a few extra minutes to clean the chain and other trimmings which I then save for beef and broccoli stir fry which comes out fantastically flavorful and tender.
I did this for the first time ever at work the other day. The guy training me totally screwed his up and gave up, telling me to find a TH-cam video. This was the one I found, so thank you!
This is about the best demonstration of this skill that I have seen on you tube. I grew up on a working cattle ranch in Northern California and saw my father do this many, many times.
My Friend! Thank you for visiting on a Monday. I have tried to do what you just did (trimming) and had MUCH more waste than you did. NOW I know the angle of the filet knife, so my next one will be better. It’s OK that I had scraps though, they were a delicious addition to my beef stock. Expensive, but delicious. Thank you very much for your guidance and sense of humor. In the Boy Scout troop, I used to tell the boys “if you can’t tie a knot, tie a lot.”
"this will be perfect for 2.. or 3.. or 4 maybe, if you want to starve them" .. sir, your humor is incredible, I am so glad to have found your channel! Great entertainment, next to informative information and amazing food.
Since I am 16 ( 40 years ago) travelling the world studying catering owning a few restaurants so I think that I got a little experience, but some people amaze me time after time like this gentleman , if I look at your video I am happy the whole day and still learning
Excellent video. My father taught me how to tie beef back when I was a child late 1960's, he would make a beef braciole every sunday. Thats exactly how he taught me.
Chef Jean-Pierre I can't get enough of your love for cooking! Your my most favorite Chef in the world! 😊 Also, after watching many of your fabulous videos, I realized that I used to enjoy watching you and Yan Can Cook when I was much younger. I'm so thrilled to have you back in my life. 👨🍳
Chef thank you for these videos. I'm 71 years old and watched Julia Child while I was in college. You're entertaining fun and informative. At one point my goal was when I retired to go was to go to The Culinary Institute of America and have fun and said I get to watch wonderful videos thank you
Very good ! No one seems to show the twine tie of roasts. This is truly an important subject for all of us who bake or BBQ roasts and its the time of year we tend to cook them. It's very important to have the correct butchers twine too ! And yes, tenderloin or filet mignon is too dense and too lean to use for any kind of stew. A good New York Strip is my favorite go to.
I learned so much from this video, I just prepared my first beef tenderloin, tied as instructed. It worked great. The tenderloin is now salted in the fridge and I'll cook it this evening according to another of your videos. Thank you so much for doing this channel. It's so much fun to watch and so very helpful. Keep it up!
As a meat cutter of 40 years, I do a different type of knot- I do a twist in the string, loop, then pull the end thru, then pull it tight - it's fast! i can also do the tie up like you do, you can loop your string, and slide it on, pull it tight, do a loop, and slide it on, pull it tight! Good job!
I have never enjoyed watching a cooking show ever, as much as I enjoy you, Chef Jean-Pierre. No only do you teach me wonderful things, but you make it so much fun. You are magnifique!
Dang! I love this guy. My mother was of Italian ancestry. Born in 1913. I was taught at an early age to never sit next to a window in an Italian restaurant.
When I was 12 I lived above a little grocery owned by a butcher who hired me to unload provision trucks and stock shelves and eventually break down chickens and trim some larger cuts. The thing is he had the same respect for the meat I see that you do. And that was more than half a century ago. Gives me joy to see you work. Thanks Chef.
Chef you are so humble. I don’t know of another chef who admits on video that they make mistakes often. They would just edit that part out of their videos. Anyway, I followed your trimming and tying tips and it really is simple and helps the roast cook evenly.
I've made Beef Wellington for Christmas dinner many years, and always bought it whole and uncleaned from Costco.. then watched many videos on TH-cam. Some attempts went better than others! Your demonstration is perfection. One major element... that beautifully sharp knife! It makes all the difference. Thank you so much!!!
I love you. I didn't think there was going to be anything and just happened to flip over and see you and laughed my ass off. I've learned so much by watching your videos. Thank you, Chef.
You are a GREAT Teacher! Many thanks, Chef Jean Pierre! You ALWAYS give me Hope. Grace and Blessings to you and all yours. From Sacramento CA USA, France Driscoll Stay Free. Remember Eternity. ¡Viva Cristo Rey!
Chef thank you so much for helping me keep my sanity, with the world going crazy I no longer watch TV. You have made me a better cook. Your videos are always time well spent.
As many times that I have been in Costco and seen this cut for sale and was intimidated not by the price, but that I didn't think I knew what to do. This is great info...thanks Chef for once again making it so simple!
I absolutely love watching and learning from you Sir. I made stuffed zucchini last night and my neighbor Tom enjoyed it with me and he loved it. Tom is another Veteran. Where I live all of us neighbors are US. Veterans. Tom is also Italian and he learned to cook from his grandma and he asked how did I learn and I showed him and he was very happy. Thank you so much. I am now a subscriber
So the whole point of tying is so the meat cooks evenly? Thank you for showing this. I see people tie single around the meat and make a knot and cut then start over. I’m a needleworker and use similar techniques.
Hi Chef J-P: this is the first time I’ve cleaned an entire tenderloin, and even cooked 3-steaks at the same time using the technique in your other video. I performed it this Christmas Eve and the result was an incredible Medium pink centre. You made our dinner a success!! Thank you so much. You’ve also lit a passion to learn more about cooking and I will do so at home. Thank you Sir!
We brought home a whole tenderloin yesterday and I fired this video up again. I finished in record time, AND it was fun! We have a beautiful roast, 4 extra large filet mignons, 4 skewers of succulent kabobs (dinner last night) and I’m simmering the chain and off-cuts to make a rich broth for our favorite winter-time soup. Thanks so much, Chef!
I am so glad I saw this video as I buy this cut of beef all the time. I can't wait for thursday to see it all cooked up. Very expensive at $ 125.00 US dollars. Thanks for this important lesson on tying.
Nothing worse than watching a video where everything goes perfectly. Things are going to go wrong and when you watch a chef as good as JP screw something up it’s just a reminder we’re all human and it’s okay. On top of it he’s just so likable.
Discovering Chef this year was an all-year Christmas present to me. It's the little things (liquid after garlic is fragrant, cool down ingredients before complex assemblies, butter at the end off the heat) that are making the difference. I just cleaned and tied two Costco tenderloins and despite having fumbled through it in past years, this method (pulling the silverskin against the knife) had be done in no time. Tip: since I had two, I cut them into 3 pieces, tied the head and the Chateaubriands on their own, but then reversed the tails and tied them. They looked like another Chateaubriand when I finished. My extended family thanks you in advance. Merry Christmas.
Thank Chef! I purchased my first beef tenderloin recently after watching your video to make my first beef wellington (which came out INCREDIBLE). But now I needed to know what to do with the end pieces that weren't the chateaubriand. Glad I started here and that you mentioned more recipe videos explaining just that. :) Thanks again for the cooking confidence!
It looks like magic work for me although I was born and grew in the village. But Sir. I want to hear more stories about your life! You are the legend!!!
Until I saw this video, I never knew I was doing my beef tenderloin all wrong! I trimmed way too much off the tenderloin, and left it as one, whole piece, tying it with the "tail" tucked under (and I used the complicated method of tying it, wrapping the butcher twine around my hand!). As I said, I had been doing it all wrong! I watched your video twice, and it made perfect sense as to why the tenderloin should be THREE roasts, and NOT one! I never knew the center cut was called the chateaubriand, and I never thought about cutting the "tail" in two, and putting the two pieces together to make one roast (thus making for a more tender roast, as well!). I did not follow your traditional method of cooking, but instead did the three roasts sous vide! Having three roasts helped when it came to fitting the entire tenderloin in the sous vide! I cooked the roasts to 120 degrees as suggested, and finished them on the grill to get my crust. I was really worried that 120 degrees was too rare, but when I took the tenderloin to the party, all but one person ate it exactly as it was prepared (and I made it clear that I would not be offended in the least if someone felt the need to microwave theirs, to cook it just a bit more! To each his/her own!). Nearly everyone at the party was asking how I prepared the tenderloin! Thank you so much for your videos! They are SO easy to follow, and you truly educate, and tell people what you are doing, and why - and you make it fun! And of course, you make fantastic dishes! I hope you had a Merry Christmas! Thanks again!
Awesome! I've often wondered if I would have the nerve to buy and clean a tenderloin... Thanks, to you chef, I feel confident enough to tackle the task. Thank you for the demo. Happy I found your channel.
Needed this yesterday. Made a bacon wrapped tenderloin and threw it on the Traeger for the apartment, with an open invitation to the girls apartment of course.
Heads up to anyone that may be looking into buying a Traeger, here at Ace we’ve been hearing that we’re having a huge holiday sale where you can get a Traeger at a discounted price, and get a free bag of pellets and a free rub. I can’t 100% guarantee that but that’s what we’ve been told for months now.
Good morning chef. Great video. I usually spend the time to clean the chain too. I get quite a bit of meat from it. I know it takes a little bit longer, but those of us who tie meat regularly for baking, broiling, and grilling, know that, tied together, clean chain pieces can make a very nice piece of steak too. I also like to keep it together and braid the roast by making two long cuts along the roast and braid those pieces. It makes for a great presentation and delicious filet mignon. Yummy.
Thank you David, we are trying to do two videos a week. On Monday we'll publish a smaller video that is a basic but must know technique and on Thursday we'll do our main dish. We'll see how our subscribers like it! 😄
@@ChefJeanPierre I like it so far! I was just meaning of asking you if you would do a video on mise en place. I think that would really help me out since most of your mise en place is already done when your video begins. Thanks again for all of your hard work and patience with us
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I have cleaned literally over 3000 of them tenderloins. I have never in 3 decades, seen them cleaned and prepared more efficiently than this video. Great work Chef Jean-Pierre!... If I didn't mess something up in the kitchen? How else would they know I was there... Thank you!
Love the channel Chef! New subscriber! ❤
It's weird how JP knows he's very good, but is super humble about it. "ANYONE CAN DO THS" is just so refreshing to hear from a classically trained Chef.
No good enough in my kitchen.
Chef J-P, you said you "used to have a cooking school" in one of your earlier videos. You still do, with over 300K students. But now it is free, and you can attend anytime!
Indeed! And it is AMAZING, Thank you! 😀
Not sure it is a good or bad thing we don't have smellivision yet
Thank you for the help,but please help me to know what part of beef is a tender loin on the animal.we go to the butcher and he has the whole animal hanging.They ask us what part to cut,if we ask tenderloin they don't know so we should be able to tell them exactly pointing which piece I need Thank you.
the tenderloin is the whole muscle that Chef JP is showing in this video.
@@twangology Hello JS
Would you b so kind to give me the type of stove top Chef JP has installed in his new kitchen which is shown on this Chanel. I need to replace mine.
Thanks and miss you guys
>wake up
>remember that today is monday
>hate monday
>day ruined
>see chef Jean Pierre
>Happiness restored
🙏🙏🙏😀
Monday again. Restoring joy
Damn, it's great to watch someone who knows what they're doing. Cheers.
When you don't edit out small mistakes, then explain everyone makes mistakes, even after 50 years! Respect! Fantastic job Jean-Pierre!
I literally AM a pro at this. I run a catering butcher's and I do this every day for high-paying clientelle. I would have you in my shop any day, chef, that was exceptional. We call that 'larder trimmed' fillet of beef, and it's VERY expensive. EDIT: anyone mincing or stewing fillet of beef is crazy.
Thank you 😊
For sure. What a waste
@@ChefJeanPierre chef, you've been a great instructor for me and my apprentices
😆
Mamma mia 😆👍
Learning from a proffesional with entusiasm, self mocking humor and attitude - thats why I follow Chef J-P 🥂 Keep on rolling 😎
Thank you! I appreciate that!😄
@@ChefJeanPierre I've learned so much from you that cooking is (finally) enjoyable! Thank you! And I love the humor. Can't wait for the next video with wine. ;)
I always say if you can't laugh at yourself you have no right laughing with others. I love self mocking humor.
@@ChefJeanPierreI think I love you 💙
Thanks Chef! You have the gift of actually explaining things clearly, smoothly, carefully -- instead of merely talking.
Thank you so much! 😄
Im making a ham from poin loin, marinated for a week and im trying to tie up the loin but the knot keeps slipping. I tried watching other tutorials where they do a complicated slipknot and losing my mind trying to do what they did. Finally seen your video and the simple just loop it twice and it holds trick is amazing. It does work, i was able to tie the entire thing perfectly. Now into the oven for several hours at 175F. First time making my own ham so well see hows it goes 😅. Thanks for the great videos, always fun and informative!
The other chefs on TH-cam would just edit their mistakes so they would look more professional but not you chef Jean, that's why I watch your videos more than other chefs on TH-cam. You are funny and I enjoy watching you and learning from you. Thank you!!!
🙏🙏🙏❤️
Chef Jean-Pierre! I purchased a Costco Tenderloin and as I looked at the shape of the meat I was like how the heck am I going to cook this thing? I checked out TH-cam and there it was - your perfect explanation on how to trim and truss up the meat. Awesome, cooked it on the Bbq, delish! Thanks so much.
I never knew what a tenderloin was until a few years ago (and I’m almost 60) I did not live the high life. He makes it look so easy I can’t wait to try this on my own! You can’t screw up watching Chef!
Love Chef Jean-Pierre, been watching him since the days of Sunshine Cusine on TV, taught me so much about cooking. Fantastic lesson on how to clean and tie a beef tenderloin.
Been a butcher 20 years and everything on trimming is spot on sir. But I will admit I am (was) one of the "moving my hands around" kind of butcher when tying a roast. That's what I was taught so it stuck, but I will now adopt your method which is sooo much easier and quicker. Thank you sir! Love your commentary, very entertaining. You have a new subscriber!
Thank you 🙏
Monday AND Thursday…how great is that! Thank you for sharing your expertise with so much humor. ❤️ your videos.
You're a true master at handling your meat.
Now that's funny right there.
And everything else in the fridge
I've been around a very long-time; this man is a consummate professional. What a pure joy to watch and learn from. My genuine gratitude Chef! You are a master!
🙏🙏🙏😀👍
I still come back to this just to reference the tying. Man you're just the best, Chef.
WOWWWWWW CHEFA,,,,,!!!!!!!! WHAT A WONDERFUL WAY TO START AN OTHERWISE LOUSY DEPRESSING MONDAY!!!!! Thank you CHEF!!!!!! YOU ARE THE BEST!💖
You are so welcome😄
Dear chef, you are becoming a very expensieve hobby in my life :-) Last week I bought the Larousse Gastronomique and today I bought a great thermometer, a Chinois, rope to tie the meat, a chef's knife and an applience to make potatoe puree. Just kidding, I can't wait to put all that new stuff to good use. Thanks for making me so enthousiastic about cooking!
You make every topic informative and entertaining, even cutting and preparing a piece of meat - and I’m a former vegan! Thanks for another great start to my day, Chef.🌷
If you can't learn from you Chef, you're done. Your detail and perfect explanation makes a guy feel confident, how to do it . You're the deal. If you don't get a laugh out of his perfectionism, you don't get it. What a gift this is.
When I was 16 back in '70. I worked for a Swiss-French Chef named Franz Schoeffer who moved from the Fontainebleu in FL to the best restaurant in the Poconos. Among MANY other things, I learned how to clean and process a tenderloin but forgot the procedure over the years so thanks Chef. You're the one online Chef whose recipes and procedures have ALWAYS been successful for me- you're funny as Hell too!
Thank you Ron 😀
Jean-Pierre is living proof that Wolfgang Puck and Buddy Hackett had a love child.
I worked in a haute cuisine European Restaurant kitchen in college. Among other tasks, it was my duty to assist the Chef/Owner to prepare whole tenderloins. This is the way we did it but we would turn the tail into medallions for various dishes including steak and kidney pie and beef stroganoff. The lessons I learned 50 years ago remain with me to this time and now that I am retired I try to improve and refine my skills every day and Jean-Pierre is the best instructor on the internet. His good-natured and practical intelligence coupled with mad skills and humor are simply unparalleled.
Thank you so much! 😊🙏
I've been watching chef JP since the beginning of TH-cam...it never gets old.A collab with Jacques Pépin would be killer 🙏🏽🙏🏽🙏🏽
Absolutely.And it means more coming from a great BBQ guy like you,i am into that and enjoy your videos and your new Pit.
Chef Jean-Pierre's skill at teaching is extraordinary. This is what should be on televised cooking shows instead of the mindless kitchen races we have now. I learned more from this presentation than from all the others I watched previously. Thank you Chef, for making me look better than I really am. You are a treasure.
Thank you so much! 😀
Chef J-P, so glad I found your channel! I will be using your pork loin video today 👍 !
I don't even need to cook anything right now, this dude's energy and how he explains things is just that entertaining and informative. Great stuff
I watched about five videos on how to trim a tenderloin and this is by far the best. This guy knows what he’s doing.
I will never use these skills being taught, yet still fascinating to watch.
Never say never. lol
Try :)
You can apply this to a lot of meats and cuts. If you take the skill he's teaching as a thought process, you get more out of it.
you can try that on the gf ... but thats in a complete different setting ...
Great lesson and information. I am soooo glad I found you. Now, I have to get enough Tupperware to store stuff in my freezer for 17 years.😊💫
I am an amateur enthusiast home cook from the Czech Republic. I am very pleased to see your onio(n)-flavored videos! For great teaching process and for fun too. I am afraid of butchering. This is great approach for me. Uff, last week I bought boning knife and made decision to learn. Your video has PERFECT timing accross The Universe. Thank you, Mister Chef.
Your videos are with The Lidl academy by Roman Paulus my source of cooking skills sauce.
Thank you so much! I appreciate the compliment and the association with Roman Paulus, he is a great Chef! 😀
@@ChefJeanPierre My authentic pleasure.
That was amazing chef.. plus you kept the mistakes/out-take in where you didn’t have enough twine BUT you showed how to sort it .. superb x love from England ..❤️
Thank you Mark! I always keep the mistakes because if I make them you guys will as well! Thank you for watching! 😀
JP’s cooking videos for us home cooks are just the best. He’s engaging, amusing and so honest and helpful with all his explanations. I love how he doesn’t edit out the boo boos; he uses them (just like Julia Child did) to help us fix up mistakes that we are bound to make. In my opinion That’s the mark of a great teacher and person. Did I mention how funny and engaging he is. Fantastic. Subscribed, thumbs up and ringing that bell!!!! Thanks JP. You’re the best. From Hamish downunder.
Yes, it brings that feeling of authenticity.
They are really best . Greetings from another part of the planet 🙂
Quite the masterclass! When I have the time I prefer to buy my meat and fish not trimmed. Doing it yourself allows you to understand your food more, and it's good for practicing knife skills.
Thank you for showing how to tie the meat. Your way is so simple. Love watching your videos, I've been cooking for a lot of years, I'm 84. Always looking for new ideas and watching you is always an inspiration. You are very gifted and fun to watch.
I was one of those stew beef makers with the tail. I followed this yesterday and ended up with two great roasts. I also used to make tying a pain. It is really easy once you know. I really appreciate you.
I have hoped and prayed for a proper tutorial on how to truss a roast. Thank you, Chef Jean-Pierre for coming to the rescue. Again 😎.
This was absolutely fantastic. I've always made Wellington at Christmas but I moved to Europe this year and couldn't get a fully cleaned one. I would have had no idea what to do without this excellent video.
Superb , i do the clean down on tenderloins about once a month, the tail was always a problem but after watching this i save an extra steak....total genuine respect ,thanks
I was looking for a video to remind me how to cut up a tenderloin for filet mignon steaks. This is the third tenderloin that I have cut up and the last one was about 1 1/2 years ago. The prior videos I watched in the past helped get through it but it was still a major struggle. After watching this video (and purchasing a filet and boning knife this week) I had the job done in under 1/2 hour and it was so simple. Your directions were clear and made this so easy. No meat was wasted using your wonderful directions. We are using the meat for steaks and the skinny end was cut up for fondue tonight. I have never used this for a roast but will be buying another filet to make the roasts. I will tell you that I have used the chain for Philly Cheese steak in the past with great success and one cook suggested that Philly cheese steak was created to find a use for this cut of the meat. It is some work to get the meat out but will make a nice meal for two of Philly Cheese steak in the future. We vacuum pack all of the meat and we have eaten steaks frozen for over two years that still taste amazing. (We found one in the back of the freezer that was over two years old and decided to cook it. To our surprise it was perfect! )Our filet created 10 amazing steaks, fondue for tonight, fondue for four for the future, Philly Cheese steak for two and and the left over gristle and fat will be used for our first attempt at making beef stock. Thank you I have learned so much from you!!!!
We cooking dunces are so grateful for the basic instructions you provide. We might be sort of stupid, but we like our food.
It is my pleasure, you guys are great, I love you! 😀
You show us that cooking does not have to be intimidating. I love the humor you throw in.." if you see anyone doing this change the channel!" Loved it! Thank you for taking time to share your knowledge with us amateurs.
I agree, however I'll never boil a live lobster, crab etc. Seafood is my cooking Waterloo. I'll leave that to the pros.
@@daphnepearce9411 The closest I get to eating sea food is "Mrs. Paul's fish sticks."
@@sammyjo8109 lol! They're good!
An unusual Monday posting for JP! I've been doing whole tenderloins for 15 years (Christmas, Easter, and birthdays) and I learned something new today. I will say that what you say was good for 8 people is nowhere near good for my 8 people. I have to do the whole dang thing at once for my animals. I also will say that I do put in a few extra minutes to clean the chain and other trimmings which I then save for beef and broccoli stir fry which comes out fantastically flavorful and tender.
Good for you! Nothing wrong with clean the chain if you have the time!😀
Chef you are a gift to the culinary world!
That's exactly how I was taught to butcher a beef tenderloin!
Appreciate you very much 😊
Belle présentation .Merci.
@@zuzannawisniewska4464
c'est correct !!!
I did this for the first time ever at work the other day. The guy training me totally screwed his up and gave up, telling me to find a TH-cam video. This was the one I found, so thank you!
This is about the best demonstration of this skill that I have seen on you tube. I grew up on a working cattle ranch in Northern California and saw my father do this many, many times.
Where in Cali? Home butchers are in my area
I love trimming tenders! We usually served it with a strong horseradish mashed potato, chef. Soo good!
I never saw this procedure so well demonstrated and explained. Thanks Chef!
Glad it was helpful!😄
My Friend! Thank you for visiting on a Monday. I have tried to do what you just did (trimming) and had MUCH more waste than you did. NOW I know the angle of the filet knife, so my next one will be better. It’s OK that I had scraps though, they were a delicious addition to my beef stock. Expensive, but delicious. Thank you very much for your guidance and sense of humor. In the Boy Scout troop, I used to tell the boys “if you can’t tie a knot, tie a lot.”
"this will be perfect for 2.. or 3.. or 4 maybe, if you want to starve them" .. sir, your humor is incredible, I am so glad to have found your channel! Great entertainment, next to informative information and amazing food.
Since I am 16 ( 40 years ago) travelling the world studying catering owning a few restaurants so I think that I got a little experience, but some people amaze me time after time like this gentleman , if I look at your video I am happy the whole day and still learning
Toujours un plaisir a regarder votre enthousiasme
Um chef français au Kazakhstan.
Merci Chef! 😀
Excellent video. My father taught me how to tie beef back when I was a child late 1960's, he would make a beef braciole every sunday. Thats exactly how he taught me.
8 AM on a monday? What better way to start the week!
Thank you 🙏
I've been searching everywhere last week how to cut a beef tenderloin... Finally!!! 😍
Chef Jean-Pierre I can't get enough of your love for cooking! Your my most favorite Chef in the world! 😊 Also, after watching many of your fabulous videos, I realized that I used to enjoy watching you and Yan Can Cook when I was much younger. I'm so thrilled to have you back in my life. 👨🍳
Thank you Rebecca 😊🙏
Chef thank you for these videos. I'm 71 years old and watched Julia Child while I was in college. You're entertaining fun and informative. At one point my goal was when I retired to go was to go to The Culinary Institute of America and have fun and said I get to watch wonderful videos thank you
Very good ! No one seems to show the twine tie of roasts. This is truly an important subject for all of us who bake or BBQ roasts and its the time of year we tend to cook them. It's very important to have the correct butchers twine too !
And yes, tenderloin or filet mignon is too dense and too lean to use for any kind of stew. A good New York Strip is my favorite go to.
I learned so much from this video, I just prepared my first beef tenderloin, tied as instructed. It worked great. The tenderloin is now salted in the fridge and I'll cook it this evening according to another of your videos. Thank you so much for doing this channel. It's so much fun to watch and so very helpful. Keep it up!
As a meat cutter of 40 years, I do a different type of knot- I do a twist in the string, loop, then pull the end thru, then pull it tight - it's fast! i can also do the tie up like you do, you can loop your string, and slide it on, pull it tight, do a loop, and slide it on, pull it tight! Good job!
I have never enjoyed watching a cooking show ever, as much as I enjoy you, Chef Jean-Pierre. No only do you teach me wonderful things, but you make it so much fun. You are magnifique!
🙏🙏🙏😊
This guy is hilarious and VERY GOOD at everything he does!!
That’s just mean, chef... making me think it’s Thursday when it’s only Monday!
😂🤣
Lol 😂
Messed me up too 🤣
So tomorrow is not Friday? ARGhhhhhhhhhhhh
I have to check the calendar! That knife is a real asset.
What a sweet way to start the week
Thank God for Chef presenting real-world, no-fru-fru-b.s., classic, simple, technique! Viva La Technique!
Dang! I love this guy. My mother was of Italian ancestry. Born in 1913. I was taught at an early age to never sit next to a window in an Italian restaurant.
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When a Chef can poke fun at himself you can appreciate his wisdom and patience.
Best & most comprehensive video on trimming & tying a tenderloin of beef. Thank you Chef Jean-Pierre.
Glad you enjoyed it Gerry Thank you!
When I was 12 I lived above a little grocery owned by a butcher who hired me to unload provision trucks and stock shelves and eventually break down chickens and trim some larger cuts. The thing is he had the same respect for the meat I see that you do. And that was more than half a century ago. Gives me joy to see you work. Thanks Chef.
Thank you jack 😊
Chef you are so humble. I don’t know of another chef who admits on video that they make mistakes often. They would just edit that part out of their videos. Anyway, I followed your trimming and tying tips and it really is simple and helps the roast cook evenly.
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I've made Beef Wellington for Christmas dinner many years, and always bought it whole and uncleaned from Costco.. then watched many videos on TH-cam. Some attempts went better than others! Your demonstration is perfection. One major element... that beautifully sharp knife! It makes all the difference. Thank you so much!!!
My pleasure I am glad you liked the demo! 😊
I love you. I didn't think there was going to be anything and just happened to flip over and see you and laughed my ass off. I've learned so much by watching your videos. Thank you, Chef.
Thank you William! 😀
Appreciated the trimming of the fat and membrane. Leaned a lot especially in the tying of the beef.
You are a GREAT Teacher! Many thanks, Chef Jean Pierre! You ALWAYS give me Hope.
Grace and Blessings to you and all yours.
From Sacramento CA USA,
France Driscoll
Stay Free.
Remember Eternity.
¡Viva Cristo Rey!
Chef thank you so much for helping me keep my sanity, with the world going crazy I no longer watch TV. You have made me a better cook. Your videos are always time well spent.
As many times that I have been in Costco and seen this cut for sale and was intimidated not by the price, but that I didn't think I knew what to do. This is great info...thanks Chef for once again making it so simple!
It would cost at least twice as much at a grocery.
I absolutely love watching and learning from you Sir. I made stuffed zucchini last night and my neighbor Tom enjoyed it with me and he loved it. Tom is another Veteran. Where I live all of us neighbors are US. Veterans. Tom is also Italian and he learned to cook from his grandma and he asked how did I learn and I showed him and he was very happy. Thank you so much. I am now a subscriber
So the whole point of tying is so the meat cooks evenly?
Thank you for showing this. I see people tie single around the meat and make a knot and cut then start over.
I’m a needleworker and use similar techniques.
Hi Chef J-P: this is the first time I’ve cleaned an entire tenderloin, and even cooked 3-steaks at the same time using the technique in your other video. I performed it this Christmas Eve and the result was an incredible Medium pink centre. You made our dinner a success!! Thank you so much. You’ve also lit a passion to learn more about cooking and I will do so at home. Thank you Sir!
Awesome to hear!😊
Brilliant, thank you.
Here in South Africa I am fortunate to have access to Kudu, Oryx, Impala, Zebra and Wildebeest. I love working with meat.
I have never seen a better demonstration of how to twine a tenderloin! I just need to practice.
We brought home a whole tenderloin yesterday and I fired this video up again. I finished in record time, AND it was fun! We have a beautiful roast, 4 extra large filet mignons, 4 skewers of succulent kabobs (dinner last night) and I’m simmering the chain and off-cuts to make a rich broth for our favorite winter-time soup. Thanks so much, Chef!
I am so glad I saw this video as I buy this cut of beef all the time. I can't wait for thursday to see it all cooked up. Very expensive at $ 125.00 US dollars. Thanks for this important lesson on tying.
Nothing worse than watching a video where everything goes perfectly. Things are going to go wrong and when you watch a chef as good as JP screw something up it’s just a reminder we’re all human and it’s okay. On top of it he’s just so likable.
Discovering Chef this year was an all-year Christmas present to me. It's the little things (liquid after garlic is fragrant, cool down ingredients before complex assemblies, butter at the end off the heat) that are making the difference. I just cleaned and tied two Costco tenderloins and despite having fumbled through it in past years, this method (pulling the silverskin against the knife) had be done in no time. Tip: since I had two, I cut them into 3 pieces, tied the head and the Chateaubriands on their own, but then reversed the tails and tied them. They looked like another Chateaubriand when I finished. My extended family thanks you in advance. Merry Christmas.
What a neat tip to cut off the tail and use it as part of a third roast. Thanks Chef JP!
Thank Chef! I purchased my first beef tenderloin recently after watching your video to make my first beef wellington (which came out INCREDIBLE). But now I needed to know what to do with the end pieces that weren't the chateaubriand. Glad I started here and that you mentioned more recipe videos explaining just that. :) Thanks again for the cooking confidence!
Dealing with tenderloin was my bane when I was cooking for myself while on keto, this is great!
It looks like magic work for me although I was born and grew in the village. But Sir. I want to hear more stories about your life! You are the legend!!!
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i just bought my 1st tenderloin and did not know any of this, thank you so much!
Is it thursday already? Nevermind. I could watch a chef Jean-Pierre video daily.
We are cooking that tenderloin this Thursday! 😀
Wow for the past few months i have been at a lot of videos on this subject and then my fav chef does a video on it...MERCI BEAUCOUP....
Until I saw this video, I never knew I was doing my beef tenderloin all wrong! I trimmed way too much off the tenderloin, and left it as one, whole piece, tying it with the "tail" tucked under (and I used the complicated method of tying it, wrapping the butcher twine around my hand!). As I said, I had been doing it all wrong! I watched your video twice, and it made perfect sense as to why the tenderloin should be THREE roasts, and NOT one! I never knew the center cut was called the chateaubriand, and I never thought about cutting the "tail" in two, and putting the two pieces together to make one roast (thus making for a more tender roast, as well!). I did not follow your traditional method of cooking, but instead did the three roasts sous vide! Having three roasts helped when it came to fitting the entire tenderloin in the sous vide! I cooked the roasts to 120 degrees as suggested, and finished them on the grill to get my crust. I was really worried that 120 degrees was too rare, but when I took the tenderloin to the party, all but one person ate it exactly as it was prepared (and I made it clear that I would not be offended in the least if someone felt the need to microwave theirs, to cook it just a bit more! To each his/her own!). Nearly everyone at the party was asking how I prepared the tenderloin! Thank you so much for your videos! They are SO easy to follow, and you truly educate, and tell people what you are doing, and why - and you make it fun! And of course, you make fantastic dishes! I hope you had a Merry Christmas! Thanks again!
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Awesome! I've often wondered if I would have the nerve to buy and clean a tenderloin... Thanks, to you chef, I feel confident enough to tackle the task. Thank you for the demo. Happy I found your channel.
YOU RULE! I smiled through the entire video. Thank you Chef!
You're the best 👌.
Needed this yesterday. Made a bacon wrapped tenderloin and threw it on the Traeger for the apartment, with an open invitation to the girls apartment of course.
Heads up to anyone that may be looking into buying a Traeger, here at Ace we’ve been hearing that we’re having a huge holiday sale where you can get a Traeger at a discounted price, and get a free bag of pellets and a free rub. I can’t 100% guarantee that but that’s what we’ve been told for months now.
Good morning chef. Great video. I usually spend the time to clean the chain too. I get quite a bit of meat from it. I know it takes a little bit longer, but those of us who tie meat regularly for baking, broiling, and grilling, know that, tied together, clean chain pieces can make a very nice piece of steak too. I also like to keep it together and braid the roast by making two long cuts along the roast and braid those pieces. It makes for a great presentation and delicious filet mignon. Yummy.
Nothing wrong with that if you have the time to clean the chain! 😄
this isn't Thursday, and there is a Chef Jean-Pierre video? It's a miracle!
Thank you David, we are trying to do two videos a week. On Monday we'll publish a smaller video that is a basic but must know technique and on Thursday we'll do our main dish. We'll see how our subscribers like it! 😄
@@ChefJeanPierre I like it so far! I was just meaning of asking you if you would do a video on mise en place. I think that would really help me out since most of your mise en place is already done when your video begins. Thanks again for all of your hard work and patience with us
What more could you want? Great advice, great recipes, great entertainment. All in one.
Amazing, I never knew. Thank you and God bless!