Thanks great recipe. I just used the same pan where the meat was seared (too much flavor there already) to cook the mushrooms and used Port wine and demi glace on them. Umami city :)
Yes, beefs are definitely the least confident/competent part of my cooking. As a student you actually save yourself a lot of money learning to cook with fresh ingredients - at least here in Europe -, but cuts of meats regualry are just too heavy on my budget. So I know how to debone whole chickens, do a million things with ground beef, make stews and cut nice pork medallions, but I have almost nobexperience with steaks. :/
Fixing this again this year! It’s becoming a family tradition!
This is my go to "impress your guests" beef tenderloin roast recipe. I've made it many times!
Appreciate you trying it!
Another great video chef. Its great to watch your channel, your perspective on food is on point. Thanks
Yum!! That is a beautiful roast!!
Thank you chef you are the best , that's how I requested before you made it . I'm a big fan of you
I can’t wait to make this!!!
Absolutely PERFECT!
link to that rondo pan that looks perfect!! Love this recipe, thank you Chef for sharing
Why did I like this video as soon as I saw it on my newsfeed? I haven’t even seen it yet. 😂
Thanks great recipe. I just used the same pan where the meat was seared (too much flavor there already) to cook the mushrooms and used Port wine and demi glace on them. Umami city :)
Love the high sided pan with straight sides. Can you please list what the pan this is and where to purchase? Thanks
AWESOME THANK YOU
Such a classy meal. I will definitely try the mock chimichurri sauce for dipping ;)
Beautiful.
Good explanation
oh yum! thanks!
Looks delicious. Can you sear ahead of time and roast later?
Amazing Bravo Bravo, Thank You.
Delicious! What style of potato dish would recommend with this dish?
Can you marinade the meat with seasoning in the fridge overnight or does it have to be cooked right away?
Great job thank you for sharing all the details. How long for medium-well please?
Use a thermometer better and wait for 130° F
I want to try this tomorrow what beef stock do you use. I tried to Campbell's one in the past and it's trash
Would you stuff a tenderloin? And if so with what?
What is the time to cook for medium well?
Can you give the timing for medium?
Yummmy
why do we not keep on high heat the whole time during the cook process?
for the roast sear
shroud is that u
Yes, beefs are definitely the least confident/competent part of my cooking. As a student you actually save yourself a lot of money learning to cook with fresh ingredients - at least here in Europe -, but cuts of meats regualry are just too heavy on my budget. So I know how to debone whole chickens, do a million things with ground beef, make stews and cut nice pork medallions, but I have almost nobexperience with steaks. :/
Whooo
I can’t afford beef anymore.
:(