Don't sous vide with butter, it'll actually extract the flavors from the meat to the liquid butter. You'll end up with super tasty butter + super bland steak. Right way is to sous vide with dry seasoning and finish with butter or compound butter.
@@hellfish2309 adding butter inside the bag will add almost zero flavor to the steak. Adding butter afterwards will actually enhance the steak. Hence, the former is a waste of butter.
The cheesecloth needs to be much tighter, and it’ll operate as a terrific frame. Just leave yourself some cloth off your knot as handle. Edit- the fat is harder to compress, and silverskin is even worse
This highlights the issue with tenderloin and why it used to be a cheap meat: It only had the taste you add to it. An easier and faster way to solve that problem is to create a marinade consisting of beef stock, dried mushroom, salt & pepper and olive oil. Fry your steak, whether tenderloin or something cheaper and you get a wonderful taste. And yes, it’s cheating but who do you want to impress: The diners (yourself + family/friends) or random strangers?
You’re not wrong, but the point of pounding the loin through the cheesecloth is to make the flesh denser and better able to retain texture the through a roast preparation - useful if you lack the personnel or cooktop space to do steaks to order
Bro just go to your local butcher and ask they will be more than happy to do all this bs for you whyorder from hundreds of miles away? Doesn’t make sense even whole paycheck does a lot of stuff if you ask
Don't sous vide with butter, it'll actually extract the flavors from the meat to the liquid butter. You'll end up with super tasty butter + super bland steak.
Right way is to sous vide with dry seasoning and finish with butter or compound butter.
I was looking for this comment
It’s tenderloin - it has no flavor
@@hellfish2309so you shouldn’t season it properly? Also that’s not true at all
@@iimdirtydan tenderloin is the blandest cut on the cow; the butter has more flavor from the jump
Also, basting ≠ seasoning
@@hellfish2309 adding butter inside the bag will add almost zero flavor to the steak. Adding butter afterwards will actually enhance the steak. Hence, the former is a waste of butter.
He hit that steak like it stole something.
“As you can see, it’s more difficult than it looks” nah man looks pretty difficult to me.
Bro what
well its more difficult than that i guess
Looks good, 10/10
Man's pounding the most tender piece of meat
Like whyyy
The cheesecloth needs to be much tighter, and it’ll operate as a terrific frame. Just leave yourself some cloth off your knot as handle.
Edit- the fat is harder to compress, and silverskin is even worse
Is this the bite of '87?
Bite of gold right there!
I had that at Club 33 one Sunday a while back. It was a delicious steak in a incredible environment. 👍
Interesting idea. I bet that is tender af
terrible sear
Holy shit, that looks amazing
What knife do you use?
This dude said 1987 like it was the 1800s 😐
Thank You!! COOK MORE OFTEN!!!!
I will
This highlights the issue with tenderloin and why it used to be a cheap meat: It only had the taste you add to it.
An easier and faster way to solve that problem is to create a marinade consisting of beef stock, dried mushroom, salt & pepper and olive oil. Fry your steak, whether tenderloin or something cheaper and you get a wonderful taste.
And yes, it’s cheating but who do you want to impress: The diners (yourself + family/friends) or random strangers?
Tenderloin has never been cheap..
@@Spankanoid In the 1950s and 1960s it was.
@@Spankanoid It used to be a cheap cut
4 hours won't change much, but it's not necessary. 2 hours is plenty.
Because of his voice, I thought this was the science dude who makes all those shorts. You know who I’m talking about.
Lol I think I know exactly who your talking about
best azmr of all time
I’m sorry - possibly a silly question - but how do you sear the steak to form a crust without overcoming, once it’s hit temp in the sous vide?
You stop shy of your target temp and allow about 10-15 degrees for temp rise during sear. High heat for about a minute per side, if that.
Flame thrower would do wonders.
🎉DOPELICIOUS.🎉
What is that machine that you boil to cook?
That is the sous vide
Tenderloin Changes to Filet Mignon
Wow😮
perfectly raw
schmackofatz
as you can see its more difficult than it looks
IS THAT THE ROAST OF 87
*I always have trouble cooking tenderloin*
Cask iron skillet 🍳 in a apartment complex jus don't work
that meat is more denser than planet earth
Its dead already what you dpin?
Pretty sure they didn't mean lengthwise. 🤣🤣🤣🤣
Do sous vide without butter
dammit im ordering
You needed more flame to get a good bark. 👎
They sous vide that shit back in 1987?
this shows how little you know of beef
This comment shows that you know nothing about beef
Sous vide TO 132? As in, YOU MEANT TO DO THAT?
What a buzzkill!
That looked like the pot roast that Greg heffleys dog, sweety, ate and got all slobbery
Listen, please don't take any advice from 1987. The world thanks you
You did this completely wrong why are you using a knife to pound the steak and why did you remote cloth it’s the most important part
Looks good but I can’t be the only one that hates tenderloin
They had the water heat (thing I can't spell it) back then?
Ha
Modern sous vide was developed in the 1970s.
The water heat thing😂😂😂😂
You don’t know how to read the subtitles?
chateaubriand roast is an at least 100 years old preparation of the tenderloin
Vegans : 🤤
Nice
4 hours for a tenderloin that should take a maximum 10 minutes of cooking. 0 out of 10
What happened to the other part of the tenderloin?
Use for ground beef of course 🤷♂️
4 hours sous vide for a tenderloin is too much. Maximum 2.5h then 30min rest. More than this, fibers starts to deteriorate and the steak becomes dry.
You’re not wrong, but the point of pounding the loin through the cheesecloth is to make the flesh denser and better able to retain texture the through a roast preparation - useful if you lack the personnel or cooktop space to do steaks to order
It’s seared but what about cooked 🤷🏿♂️
You ruined it by taking it to 132°.
🤡
Seen it, done it. But good work
Yea 1987 receipt definitely hv sous vide
It was invented in 1974 by a French gourmet chef but ok 😂
Nice job Thats filet mignon. Chateaubriand is the thick end.
How can they sous vide in 1987?
Because it was invented in 1974?!?
That water crap ruins steaks 🤣 get that poopy method outta here
Chateaubriand is the back end of the tenderloin
THANK YOU! I literally said "noooooo" when I saw him using the center barrel as a chateau lmao
No it's not always center cut
@@carsonbiller1825lol, so you are also wrong.
Thank you, that's i was thinking/knowing.
@@worldofmarius8879 no it's always the center cut 16-18oz
Sous vide sure has been around for a long time…
Chef George Pralus from France invented it in 1974…
Over cooked. No sear. Any tenderloin above 125 is sad. No sear is sad. This steak is sad
@Guga Foods pls try this!!!!
Guga knows how to cook steak, he would never pound tenderloin or put a huge amount of butter in sous vide, and he would put a proper crust there
too much time and work. I'm going to a restaurant.
like how could a beef tenderloin not taste good? like for real is there a way besides just covering it in somethung disgusting
Bro just go to your local butcher and ask they will be more than happy to do all this bs for you whyorder from hundreds of miles away? Doesn’t make sense even whole paycheck does a lot of stuff if you ask
Howuch
塩だけで美味いね
Not exactly what I think of as a sear.
I don’t know what is was but the start made me nauseous and I love any type of meat so this was weird
Wait…
Damm sous vide are old 😅
I’m gonna eat it not look at it.
NOW ACTUALLY COOK IT SOME
Overcooked 😔
Medium on a filet is not perfection
Boiled steak is disgusting
Why?
Quite overcooked
Regret watching
Not kosher
Raw ❌
Blue rare ✅
Are u blind its litteraly med rare
medium rare
Nooooooooooooooooo!!!!!!!!!🥲
Still mooin tho
Hey lets make something noone is ever going to recreate themselves, and then call it the best steak "hands down" uve ever made... ok
There is so much wrong with this I can't even be bothered to go into it.
Disgusting raw meat... bliah....