I’ve spent the last week looking at tenderloin techniques and recipes since I’m in charge for the first time this holiday season. I can say with sincerity that this has been the most helpful video. Thank you chef!
This brings back memories. I did not have him as an instructor but he was a phenomenal chef to say the least. I miss that campus and it was sad to see it shut down. Learned a lot from those chefs. I am proud to say that I graduated from Lincoln Tech (2010). Formerly known as Connecticut Culinary Institute.
Yeah, I agree. Often there's a LOT of monologue and very little technique communicated. Here, Chef Jamie provided a very informative and entertaining video. Bravo!
Chef Jamie, this dish was wowed by everyone at the table. Never had cooked a beef tenderloin before, but found one on a great sale, I was apprehensive as to how this would go. Using an in oven thermometer like you did, 125 than rest to 140 I prepared nearly exactly (added some grain mustard) to crust the top after searing, but before roasting, and it was a total hit. Even more so was the tarragon gravy with roasted shallots. People were dishing it out of the bowl like soup. Lastly, I cleaned the fat off the chain and cut into cubes an made beef stew. Best I've ever had. Thanks much!
Thank you, Chef Jamie! I first tried your recipe two years ago, and have done it several times since then. Each time I rewatch the video, and each time it is excellent! Thank you for teaching us.
There's WAY too few examples on TH-cam like this. Professional and succinct instruction from a very knowledgeable chef that can present himself / herself in this top-notch manner. Many thanks!
I recently bought a whole, untrimmed Beef Tenderloin for very good price. This video thoroughly and clearly explained what to do with it. Thank you so much for this video.
Perfect presentation on the correct way to cook the perfect tenderloin. May I add that the ‘scrap’ pieces of meat that the Chef first took off are excellent for a dynamite Beef Strogonoff.
I've done this successfully a few times but you gave me some good tips on how to do it even better. Thank you. I'm going to be preparing this for a special birthday dinner in a couple of days, so I tuned in at just the right time. Beautiful presentation!
I love my cooking gadgets like a slow cooker for fast meals, but for old fashioned cooking, I like to make from scratch and take my time. I think the flavor is best this way. Thanks for this video!
Just want to mention a little trick for the mashed potatoes or potato puré. Infuse the milk you'll use for it with shallot, a twig of thyme, 5-10 white peppercorns, or similar seasoning. Heat the milk to near boiling point and let it rest and infuse for a while. This will add levels of taste to the puré that will match the meat and the sauce. Finish it off when mixing in butter, milk and possibly some heavy cream with 3 drops of real truffle Oil. I do prefer to reverse sear a beautiful piece of meat like this. It will make the medium rare inner part perfectly and evenly cooked from side to side with, a perfectly caramelized browned roast surface. Bon Appétit!
Thank you so much. My loin was perfectly superb thanks to you! My family ate every single bite of everything. I wish that I made a better living so we could have this amazing meal more often but from now on for special occasions this is what we do!
Chef Jamie. I must say that I completely enjoyed your tutorial!!! You presented & explained everything so clearly. The roast from butchering to cooking completion was stellar. I cannot wait to use your techniques. Kuddos to you chef!!!
Seeing that starched chef's jacket and hat reminded me of when I used to many years ago in contrast to days's celebrity chefs, wearing outdoor clothes, fiddling with their loose hair with fingers full of rings while handling food poor hygiene example. Presentation excellent. Good show chef and Happy New Year from across the pond
I am a beef lover, and am always looking for cuts, ways. to do it. and this was fabulous. Thank you for an excellent foray of methods, and expert tips and solutions to cooking beef. and best of all thanks for sharing!
I'm a chef also I cook tenderloin to 100 degrees or little less depending on size it will finish cooking to med rare. While resting.also like to finish sauce with little butter
Thank you, i followed ur instructions, somewhat, and our steak came out delicious! Stater bros said they had a filet mignon roast for 11.99 They lied, it was a tenderloin. But because of ur video, i knew what to do! My steak came out great! I cooked all of it and all came out delicious! Thank you!!!
I made a filet for dinner tonight and that’s exactly how I cook my steaks at home. I like mine a little more rare,I put them in and remove at 118-120 and they’re perfect. I used to do my steaks on my Egge grill and never was happy with the done ness so I checked on TH-cam and found the videos like yours and although the oven adds a step I prefer cooking steaks like this.
Very special, very professional (look at this dress) and after I see this video, am happy to see other videos from you. Tomorrow I want to prepare a tenderloin for a friend and myself and I could learn a lot from your presentation. Greats from Germany and thanks
Up to my nuts in guts I would have to agree with you sir I’ve been a chef for over thirty years and I can you first the roast was raw I’ll give him a break very rare at best. He waisted way to much meat but that’s what happens when you cook in a school no need to worry about profits you can talk but talk is cheap. His slicing was horrible I’ve seen kids off the street cut better than that. I could go on and on and what does this lady know anyway he would lead her right down sole layers ally. That’s what we call lousy chefs because their food is like eating the bottom of your shoes.
Anthony Demers Wasted, notice the spelling! He said he would use your so called wasted parts in other dishes. His cooking is better then your spelling!
Excellent class! While I've done the roast beef tenderloin, I haven't paired with the sauce. Will definitely make another run at the dish after seeing this. Wish I was a student...great job coach! I mean Chef.
Thank You Chef! Very enlightening, It is a Christmas tradition to prepare a very similar recipe for my family, I have never prepared the pan sauce, definitely going to try that. Thank You again!
Seems as though just about every post share my sentiments, so I'll just say, Great Great video! Wonderful energy & you can feel just how much he loves to cook. Thank You so much, Chef Jamie!
Great recipe. Very classy. Although I wouldn’t use that brown sauce in a video. Normal cooks aren’t gonna go through the trouble to make something like that. Very informative. Anyone could follow this recipe and make a great classy tenderloin dish.
I never ate steak or meat much but when I do I love it so now that you made this can you freeze it and ship it to me 🤣🤣🤣 looks wonderful thanks for sharing ❤️
Thoroughly enjoyed this video!! The reduction you used, Glas de dion? (sorry if I slaughtered that spelling) Is there a decent commercial version of this available?
As a 50 yr old English chef in France, my god we need people like you here in Europe!!
I’ve spent the last week looking at tenderloin techniques and recipes since I’m in charge for the first time this holiday season. I can say with sincerity that this has been the most helpful video. Thank you chef!
Such a joy to watch a professional cook prepare something that I would so much like to try....very well thought out instruction....thank you so much!!
That brings back some of the best basics that I was taught in culinary school.
This brings back memories. I did not have him as an instructor but he was a phenomenal chef to say the least. I miss that campus and it was sad to see it shut down. Learned a lot from those chefs. I am proud to say that I graduated from Lincoln Tech (2010). Formerly known as Connecticut Culinary Institute.
I share the same sentiments. Wouldn't be where I am today without him and many others. RIP Chef Scott Miner
Jamie you are good from an 87 year old newbie who loves venison..Thank you !!!
This is a chef 👨🍳 who knows his stuff. I can imagine this being his calling from a long way back.wonderful thank you very much 🤗👨🍳😘❤️
It's nice to see the whole process of cutting, trimming and making the dish. Thanks!
Great presentation Jamie. This is the most concise culinary delivery, that I can recall viewing on TH-cam. Bravo!
Yeah, I agree. Often there's a LOT of monologue and very little technique communicated. Here, Chef Jamie provided a very informative and entertaining video. Bravo!
Chef Jamie, this dish was wowed by everyone at the table. Never had cooked a beef tenderloin before, but found one on a great sale, I was apprehensive as to how this would go. Using an in oven thermometer like you did, 125 than rest to 140 I prepared nearly exactly (added some grain mustard) to crust the top after searing, but before roasting, and it was a total hit. Even more so was the tarragon gravy with roasted shallots. People were dishing it out of the bowl like soup. Lastly, I cleaned the fat off the chain and cut into cubes an made beef stew. Best I've ever had. Thanks much!
Thank you, Chef Jamie! I first tried your recipe two years ago, and have done it several times since then. Each time I rewatch the video, and each time it is excellent! Thank you for teaching us.
There's WAY too few examples on TH-cam like this. Professional and succinct instruction from a very knowledgeable chef that can present himself / herself in this top-notch manner. Many thanks!
Best filet mignon I ever made.. THANKS BROTHER
I recently bought a whole, untrimmed Beef Tenderloin for very good price. This video thoroughly and clearly explained what to do with it. Thank you so much for this video.
The Chef is a born instructor. Now I'm hungry.
Perfect presentation on the correct way to cook the perfect tenderloin. May I add that the ‘scrap’ pieces of meat that the Chef first took off are excellent for a dynamite Beef Strogonoff.
i've never seen such an in depth presentation, with excellent instructions! very nice! thank you!
This was a Top notch chef, presenting a superb instructional video, from start to finish. Easily understood and comprehended.
Most Excellent!
I've done this successfully a few times but you gave me some good tips on how to do it even better.
Thank you. I'm going to be preparing this for a special birthday dinner in a couple of days, so I tuned
in at just the right time. Beautiful presentation!
I love my cooking gadgets like a slow cooker for fast meals, but for old fashioned cooking, I like to make from scratch and take my time. I think the flavor is best this way. Thanks for this video!
A true artists and he’s left handed!! Left handed people are very creative!
Best video I've watched. Love how fast you talk.
Just want to mention a little trick for the mashed potatoes or potato puré. Infuse the milk you'll use for it with shallot, a twig of thyme, 5-10 white peppercorns, or similar seasoning. Heat the milk to near boiling point and let it rest and infuse for a while. This will add levels of taste to the puré that will match the meat and the sauce. Finish it off when mixing in butter, milk and possibly some heavy cream with 3 drops of real
truffle Oil. I do prefer to reverse sear a beautiful piece of meat like this. It will make the medium rare inner part perfectly and evenly cooked from side to side with, a perfectly caramelized browned roast surface. Bon Appétit!
I’ll definitely try that next time I make mashed potatoes, thanks
This was frankly so excellent. A true professional and I learned a ton. Many thanks to you kind sir.
Thank you so much. My loin was perfectly superb thanks to you! My family ate every single bite of everything. I wish that I made a better living so we could have this amazing meal more often but from now on for special occasions this is what we do!
GREAT PRESENTATION FROM A REAL PRO... did anyone notice the wine he used when de-glazing..yep Barefoot!
I learned more from this presentation cooking tenderloin beef than others. Thank you sir bringing new ideas into play. God Bless.
thank you sir reminded me of my restaurant days training as a pastry Chief. Lord I miss that job.
Chef Jamie. I must say that I completely enjoyed your tutorial!!! You presented & explained everything so clearly.
The roast from butchering to cooking completion was stellar. I cannot wait to use your techniques. Kuddos to you chef!!!
A local restaurant serves a fantastic beef tenderloin entree. Now I know how they do it! Thanks, Chef. Very informative.
Chef, it's awesome that you use the Oxo peppermill! I've had one on the back of my stove for years. Best mill on the market.
Just roasted my first tenderloin today and followed another videos instructions. Turned out very nice
Seeing that starched chef's jacket and hat reminded me of when I used to many years ago in contrast to days's celebrity chefs, wearing outdoor clothes, fiddling with their loose hair with fingers full of rings while handling food poor hygiene example. Presentation excellent. Good show chef and Happy New Year from across the pond
Absolutely fabulous! Thank you for making this presentation available at no cost.
I am a beef lover, and am always looking for cuts, ways. to do it. and this was fabulous. Thank you for an excellent foray of methods, and expert tips and solutions to cooking beef. and best of all thanks for sharing!
Absolutely wonderful Chef Jamie. What a plate!
Your students are lucky to have you as a teacher.
Red meat has become a luxury for me now. It is so expensive in my country.
Getting ready for New Year’s Eve…this is going to be our top pick for dinner…Thank you! Well done 👍🏼
I've learned to cook the most excellent beef tenderloin by watching You Tube...This is my favorite method!!! YUMMMMMM !
Very Nice. This is one of the best Chef's I have ever seen. I love the way he explains everything he is doing. Nice Job!
Wonderful presentation!
Explains a lot in great detail.
Wanting to do this for a while! Didn't have the nerve to try! Now, I think I will. Will watch this video ten more times before I get started!
Chef Jamie,
That was very impressive! And thank you for the Tenderloin Roast Lesson!
excellent video , much knowledge but not over bearing , am all ready a fan and will add you to my culinary journey !!! thanks and blessings
This is a professional chef! You enjoy watching him but you hardly ever do what he does!
Many thanks for such an amazing video! Not one chef has done such great demonstration.
I'm a chef also I cook tenderloin to 100 degrees or little less depending on size it will finish cooking to med rare. While resting.also like to finish sauce with little butter
I'm a practicing chef in Texas and I want to make that for a party I was impressed
Thank you, i followed ur instructions, somewhat, and our steak came out delicious! Stater bros said they had a filet mignon roast for 11.99
They lied, it was a tenderloin. But because of ur video, i knew what to do! My steak came out great! I cooked all of it and all came out delicious! Thank you!!!
I made a filet for dinner tonight and that’s exactly how I cook my steaks at home. I like mine a little more rare,I put them in and remove at 118-120 and they’re perfect. I used to do my steaks on my Egge grill and never was happy with the done ness so I checked on TH-cam and found the videos like yours and although the oven adds a step I prefer cooking steaks like this.
Very special, very professional (look at this dress) and after I see this video, am happy to see other videos from you.
Tomorrow I want to prepare a tenderloin for a friend and myself and I could learn a lot from your presentation.
Greats from Germany and thanks
You are an excellent instructor. This is something i make a lot. And do the trimming.
Great work. A fulfilling job pleasing peoples palets
LOVE THIS PRESENTATION!! Thank you! I'll subscribe!
Oh man, i´m now very very very hungry. I bet it tastes fantastic. Thank´s a lot and best regards from Germany.
Thank you Chef, you're a superb teacher. Very clear and great demonstration. Wish all teachers are like you Well done, I bet that taste so good !!!
Excellent tutorial, complete from start to finish, thank you for posting.
Sir you are such a pleasure to watch, and if I ever went to cooking school, would want you as my teacher.
Get your tongue from out his ass,, that's the worst hack-job I've ever seen on a beef tenderloin. Moron.
Up to my nuts in guts I would have to agree with you sir I’ve been a chef for over thirty years and I can you first the roast was raw I’ll give him a break very rare at best. He waisted way to much meat but that’s what happens when you cook in a school no need to worry about profits you can talk but talk is cheap. His slicing was horrible I’ve seen kids off the street cut better than that. I could go on and on and what does this lady know anyway he would lead her right down sole layers ally. That’s what we call lousy chefs because their food is like eating the bottom of your shoes.
Make a better video then so you can prove you can trim and cook a tenderloin better than this.
Omgosh nasty people... talk is cheap! Make your own video and see what people say .... if you have the nerve ! I dare you!!!!!! Lol
Anthony Demers
Wasted, notice the spelling! He said he would use your so called wasted parts in other dishes. His cooking is better then your spelling!
thank you again for this video. I check it out once a year for Christmas Day dinner, see you next year!
Excellent class! While I've done the roast beef tenderloin, I haven't paired with the sauce. Will definitely make another run at the dish after seeing this. Wish I was a student...great job coach! I mean Chef.
Thank You Chef! Very enlightening, It is a Christmas tradition to prepare a very similar recipe for my family, I have never prepared the pan sauce, definitely going to try that. Thank You again!
This is the one I've been looking for. Thanks Chef.
Very well explained I’m a little nervous never done this before so will keep you in contact about how it turned out thank you
Good job...doing this with Scalloped red potatoes, sauteed asparagus tonight!
Wonderful job, Chef. Excellent presentation.
To think of how many of these I've done over 20 yrs.
What a pleasure to watch. Now I want to try it myself!
Great job chef, I dabble in cooking and a lot of experiential dishes
Thanks. That was a good teaching experience I was looking for. 🙏
Great job in both preparation of the meat and the sauce, nicely done!
Thank you Chef Jamie. I'm serving this for Christmas.
Seems as though just about every post share my sentiments, so I'll just say, Great Great video! Wonderful energy & you can feel just how much he loves to cook. Thank You so much, Chef Jamie!
Great recipe. Very classy. Although I wouldn’t use that brown sauce in a video. Normal cooks aren’t gonna go through the trouble to make something like that. Very informative. Anyone could follow this recipe and make a great classy tenderloin dish.
Every time I serve beef I always make a sauce to accompany the proper thing to do
Very good video for the home cook. Sous vide with reverse sear is near foolproof if you have one (it’s how it’s done in most professional kitchens).
I used your instruction and cooked a PERFECT Tenderloin
Max Horgan was tofeyi mi
I never ate steak or meat much but when I do I love it so now that you made this can you freeze it and ship it to me 🤣🤣🤣 looks wonderful thanks for sharing ❤️
Great video. Clear instructions. Thank you.
This was amazing! What a great teacher.
Except he is ruining his pans with a metal spatula. But sure.
My compliments, chef Jamie. That was an excellent presentation, very educational and I learned something !
Excellent presentation. Concise and easy to follow.
Wonderful video. Chef is a splendid communicator. Many thanks!
Looks FANTASTIC Chef !!!
Amazing!!! Thank you so much Chef Jamie !!! ❤️
very good explanation, much better than other videos that I saw on youtube.
great job and thanks for the detailed instruction!
Fantastic. Happy Holidays!
I like your overall style.
I'm going to make this!
Fantastic Video! Can't wait to try it. Thanks for posting
Really great and very informative. Thanks from one lefty to another!
Practice... hehe... that means Tasting! lol Sure did get hungry, quick... Thanks, Jamie.
This cat is true what a wonderful chef thank you
a real pro chef. thanks chef
Thoroughly enjoyed this video!! The reduction you used, Glas de dion? (sorry if I slaughtered that spelling) Is there a decent commercial version of this available?
Glace de viande
Outstanding video.
Thank you very much sir! Wonderful presentation. it looks darn delicious.
Thanks, Chef Jamie!
Nicely done and great methodical walk-through tips. Thanks and have a great New Year. 👍
Yikes! I’m hungry!!
Great video!
Thanks!
This is very well done. Should have more views.
Love every minute of this video!! Will be making it for Thanksgiving for guest! I will let you know how it will turn out! Awesome Chef!!!!
Thats great if I am cooking a piece of the loin. Mine is 8lbs and was looking for that.