How to Make our Special Occasion-Worthy Roast Beef Tenderloin
ฝัง
- เผยแพร่เมื่อ 10 ก.ย. 2020
- Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster.
Get the recipe for for Classic Roast Beef Tenderloin: cooks.io/3gpnKd3
Buy our winning boning knife: cooks.io/2N7YgVW
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I love this recipe and cook. A fine example of the new generation of America test kitchen. Exciting!!!!!
I like Natalie a lot. She's a perfect counterpoint to Bridgette. I like their banter!
Yea esp after all her plastic surgery hair extensions and her lip extensions
Jennifer Jackson Bridget had surgery?
@@jenniferjackson9375 physical looks arent earned, get over it
That is amazingly tender. I watched you take your first bite and it literally melted away in your mouth without barely having to chew. This was an amazing video. My compliments to the chef. I would like to know more about her.
"How many slices would you like?"
"Yes"
Everytime i watch one of these ATK videos makes me hungry and inspired. But mostly hungry😂😂😂😎👍
My daughter and I just cooked this for Christmas. I Have prepared many beef tenderloins. This is a very easy consistent way to prepare a tenderloin. I wanted to spend the time with her and give her a go to recipe. I liked this recipe because you have two roasts. I cooked the head to 130 degrees and the rest to 140. That gives everyone what they want Instead of searing in a pan, I have a sear station on my Weber grill which gets up to 700 degrees, my wife appreciated that, it takes the mess outside. Bought the tenderloin at Costco so substituted stew meat for the chain worked great, everyone liked the sauce. I would do this again.
How did you find finishing the tenderloin on the grill?
I have to prepare 2 tenderloins this year to feed 25 people and I am debating finishing on the grill
Well, thought I'd add this update.....made this dish today. Amazing!!!! My family loved it. Super tender and flavorful. The red wine sauce was simply divine.
So hungry. Great job guys Natalie, Bridget et al
I made this last night for Christmas Eve dinner. It was SOOOO good. Adjusted the gravy a bit, and after browning the meat, removed it and added mushrooms. Once they were cooked, I removed the mushrooms, continued the recipe as you had it. After straining, I added the mushrooms back to the empty pan to reheat and brown some more, then out the sauce back in. It was AWESOME!!!!!!! Thank you for the recipe!
I was thinking it could use some mushrooms!
I bought a $150 piece of prime tenderloin for a special occasion and was so nervous to cook it! This recipe was absolutely perfect and the wine sauce was incredible. Thank you so much for the straightforward demonstration- a first rate recipe for sure!
Made it this Christmas. It was a hit! Thanks for teaching me to cook.
What a great recipe! We never knew quite what to do with the chain. Good work Natalie!
Making this tomorrow for Christmas dinner. Hope it comes out like this. Looks gorgeous
I followed your recipe for a big family dinner last weekend. It was a huge success. Thank you. The sauce is to die for. There wasn't a drop left. Easily served 10 from a whole 3kg tenderloin prepared exactly as you directed. Could have fed the 3 who couldn't make it too, but there wouldn't have been as many second helpings.
Éxitos chef 🙋🏼♀️®️®️®️®️
Natalie you are a blessing to to the world .❤
We reproduced these same cooking techniques for pork tenderloin replacing the savory sauce with a apple jelly garlic infused sauce. It was magnificently tender and juicy. You CAN roast lean tender meats without over cooking them.
It takes some restraint to cook good cuts properly. While stuff's all hot and sizzling, it is hard to remember that the meat will still keep cooking inside. I have found that the reverse sear, brown the surfaces first and then let the meat cook to temperature off direct heat or oven, like 125F--destined to be 130+ or maybe ++, by the time it hits your taste buds. Same for the thinner cuts, they'll yield a great medium for the less sanguine of our dining companions. Cook to 137F and then let the slices rest and keep cooking to a small pink center. Patience, Prudence!
I'm ready for this awesome dish thanks for sharing you guys.😘😊
I prefer this style of the primary , Natalie, talking to bridgette, not to the camera. Very good.
Omg i can almost taste it from there 😋 can't wait to make a roast Thanx girls &
Happy New Year 🥂💃🏻
Great Work Natalie ...( and Brigette!) Looks Scrumptiious!!
Love both of them. Love the recipe. Great video!!!
Used this video and made this (sans the sauce) for my in-laws who were in town for Christmas. My father-in-law (well traveled and eaten lots of nice meals for business) said it was the best beef tenderloin/filet he’d ever had - and he doesn’t dole out faint praise! That all said - great video and THANKS!
You guys are always good. You're amazing at everything.
This is a serious chef. she has all the right moves and words to make this delicious recipe. Thanks.
Nicely done! This looks so yummy!!! I’m hungry now, thx a lot :)
I made your beef tenderloin for Thanksgiving. It was FABULOUS. THE SAUCE WAS GREAT AND I’m not a wine sauce fan. The beef was butterrr. It just melted in yr mouth. Thank you for this wonderful meal. And yr right, the price was outrageous but the flavor and texture was a million dollars.
made it for Christmas dinner today. had never made it before and was quite worried not only b/c I wanted a nice meal for the fam but also because it's by far the most expensive cut of meat i've ever bought.
everyone rave - it was like eating a slice of heaven. thanks!!
Love Natalies giggling!! 😂
Great job 👏 awesome information thanks 😊
I will find out New Years Eve. Everything’s ready. Looked great
Our guests absolutely loved the beef tenderloin, so tender and delicious. The red wine sauce was easy and great complement to the beef. This is a keeper recipe.
Turned out great. Looks delicious
Good teamwork. Love it.
Natalie can come over every weekend and cook me some tenderloin OMG it looks beautiful thank you for sharing🌼
I'm making this tonight for New Year's. Thanks for the great recipe!
Update: It turned out perfect. Thanks again!
I make this every Xmas n it's amazing I make the sauce more often whenever I make prime rib I have this sauce an horsdish with it
That has my mouth watering!
We made this for Christmas and it was out of this world
Great recipe. Thanks
Trying it today, Christmas Day, I hope I salted it right, thank you , I’ll let you know how it turned out, merry Christmas
Excellent Presentation, I’m thinking it would work on an Eye Round as well.
Thank You
I enjoy the show very much especially if Natalie is doing a segment, would love to have time to talk to either of them.Nice ink Natalie
When you tuck underneath you change the “grain”. Cut ,reverse and tie that small end
I am making this today. Natalie makes trimming the roast look easy, I need some more practice. Great job!🎉
Much better chemistry between these two in this video than in the cast iron chicken video!
Yum. Thank you.
Oh my that looks very yummy!!! Beef roast looks good too😜
Beautiful!!
Great job
I'm be smoking a beef tenderloin this Thanksgiving. This looks amazing as well.
My next favorite chef on your shows. The red head is fantastic, too. The gal w blue hair is also great!!! And the guy w crooked smile!! Another great chef.
This looks soooo good! Is this considered a reverse sear?
Pure poison girls!!!! Yumm yumm. Thank you for the recipe and for the simplicity of the how to do it. I’m a fan now!!!!
That looks gorgeous
I like these two ladies together. They make me actually believe I can make this.
She had me at “let’s talk meat”
Much easier than beef Wellington. Guess what's new for Christmas dinner? Can't wait to make it.
How many slices would you like?
Yes.
😂😂
Love Natalie & Elle. Two of my favorites.
Just pour that gravy into a goblet for me, please.
All these roast beef recipes in my feed... I think they're trying to tell me something.
Thanks, Natalie!
YUM! Will need to try but with a 3lb chunk!!!
She is precise with the knife and also with words.
What can we see more of her work?
Looks delicious! Would you cook a pork tenderloin using the same low temp and finish it off by glazing it in the frying pan?
My dog gets the solids. 😍💪
Natalie is awesome. Need to keep her around.
The chain trimmings make a killer quick cheat beef stew
I sure wouldn’t throw them out. Like you said good stew.
I love Natalie desde Nyc
YUMMM
YUM!!!
I don't like the tail tuck, that should be cut off for a small filet, no? However the slow roast and reverse sear I may try that. I have never tried it that way but it looked successful!
Does Natalie have any more cooking shows we can find her on?
A great substitute to thicken your sauce instead of a cornstarch slurry (can gum on you real fast) is just use a tsp/tbs (depending on how much liquid you actually are thickening) of powder gelatin (flavorless kind). Also it's a better texture. Makes it more like a traditional demi-glace. And leftovers will hold better.
This will be my first Christmas dinner I make once I'm a multimillionaire lol. Delicious esp if you throw in the lyonnaise potatoes.
Natalie: "How many slices would you like ?
Bridgette: "YeS"
10:20
Yes indeed bridgette.
After watching the video and Natalie's Perfect instructions I am confident that I could clean the me up myself this is my first time ever seeing that Natalie on the show you should include her more often not only is she professionally perfect but she is more appetizing then the meal itself
Why would you use a C starch slurry when a beurre manie would make it silky and rich? Heck, you could have poached those cooked beef chain and made a crude beef stock then made a Demi-glace sauce.
Yesterday at our local organic butcher tenderloin was $44 a pound. Local grocer was $38 a pound. Our local Italian butcher $27.99 a pound. Bought a 2 pound one making a Wellington.
Is it possible to make the sauce in advance and refrigerate then reheat?
This looks like I want to do. Looks like texture of lawry
So low and slow method can be replaced by Sous Vide for the same time and degree of internal temperature of 125 F, and Pan fry for colour.
Natalie is so very talented. She is a good teacher and I love that she talks to the host and not the camera.
You're kidding 😅
@@jimmckay8740 no I am serious!
Curious if the recipe is off. You add 2 cups of broth and 2 cups wine. Then the video says to bring to a boil and cook down until roughly 4 cups remain. I researched a few times to be sure I heard right. Something’s off...
QUESTION - what do you all think about following this recipe, but brushing the tenderloin with some oil and finishing on the grill?
I ask because this Christmas the in-laws are coming over for Christmas Eve dinner, and instead of a more traditional dish we have decided to serve beef tenderloin. But, the final headcount will be close to 20-25 people so besides having to put out some serious money on beef, I am wary about having to cook two whole tenderloins and finishing on the stove. So, I could prepare in the oven as in the recipe in the afternoon, allow the beef to rest, and then finish on the grill to get the crust?
Please let me know your thoughts, thank you in advance.
CX I’m going to do this exact process you’re describing. I usually smoke them in an offset but we’re staying at a time share that doesn’t have a smoker but he’s a grill.
@@hinglemccringleberry7786
How well do you think it will work?
Any tips you are considering?
I have two large tenderloins to prepare on Saturday.
Why am I so attracted to this blonde haired woman?
What a nice addition to the Cooks Kitchen Line up, Natalie Estrada rocks, yes I appreciate all the thoughtful staff diversity decision being made... M.Moore
Yummm :)
Hi!
Is this a repost? Or was another, similar video made before? I am having the biggest sense of deja-vu (looks delicious regardless)
I just made this from an eye round roast. I cooked at 250*, but the edges did come out a bit dry and the center not done as well as liked (skipped the seat part). Can anyone recommend on how to improve this? Change temp & time? Baste?
It was delicious none the less and for the sauce I used dry thyme and red onion, but it still turned out pretty good, could have been better but still tastey.
Thank you!!!
I found a different recipe for eye of round you might try from Adam Regusia’s channel. Put the eye of round in your oven on the lowest setting your oven has, basically 180-200, and roast very slowly over the course of 8 hours. When the probe thermometer reaches the 125 medium rare then you are done. This works for eye of round because it is so tough, and can dry out so easily, which is why it is a more affordable cut of meat, but also why more traditional recipes just do not work for eye of round. We tried it for a Sunday dinner, and I will say it made a really cheap eye of round roast taste like a nice tender roast beef. Check out his channel for the full recipe, but basically yeah a recipe like this just will not work for eye of round. Eye of round is just too special a cut that you need a recipe written specifically for that cut.
And all those scraps go in the stockpot!
Looks great. A little rare to me.
It's perfectly cooked!
The longer you cook a steak, the hotter it gets, and as it heats up, the muscle fibers get firm and all the juices cook out. The result is that the interior of a well-done steak is a uniform gray color, and the steak itself is tough, chewy, flavorless, and dry. This isn't cooking; it's arson.
Most chefs regard beef cooked to medium-rare - with an internal temperature of 130-135F (55-57C) - as the best way to bring out flavour and retain moisture in tender cuts such as rib eye and top loin.
Natalie is awesome... very cute too
Can this be done with elk tenderloin?
Love seeing some diversity and representation! Doesn't matter if it's only following a trend, it's progress!
Oh god shut up
She said to start at 250 degrees. Do you put your oven higher after? Please let me know. Thank you. And to what degree?
Cook at 250 until internal temp of the meat is at 125. Rest it for 20-30 minutes and then sear it on the stove. Oven temp doesn’t change.
❤❤❤❤❤❤❤❤❤❤
I love this recipe and in making it a second time I notice for the sauce you are to cook 4 cups of liquid down to 4 cups. That doesn’t make sense to me.
can you make the sauce the day before?
So what happens to the bits that made the sauce??? Do they get tossed?