How To Perfectly Roast a Beef Tenderloin | Chef Jean-Pierre

[@miloskovacevic8912]

Nothing puts a smile on my face like a newly posted Jean Pierre video

[@jeffmeglio3095]

I’m addicted to Chef Jean-Pierre videos!

[@TheBenlueks]

agreed... i watch them in the morning with a coffee

[@conservativeladyofcaliforn3044]

@@TheBenlueks 🙌🏼🙌🏼

[@cornbreadfedkirkpatrick9647]

Guilty

[@justkiddin1980]

THIS IS LIKE EARLY CHRISTMAS!!!! Twice a week videos!!! LOVE IT!

[@royschrader8003]

I love the class. Every week.

[@robertbrown6911]

I never miss the show

[@Xubono]

The best cut of beef, prepared simply is always a success. The flavour is perfect and the roast will be the most tender beef you’ll ever have.

[@eldonrosenberg8937]

Ahh, Chateaubriand! When my wife and I were engaged fifty-eight years ago we first had Chateaubriand in the Black Forest near Baden-Baden, Germany. After getting married we made it our "go too" anniversary dinner for about four years. And then, we still don't know why, kids started arriving. Good-bye Chateaubriand hello meatballs. Really, Chef J P, you have inspired me to treat my "Sweatie" (I forgot how to spell Sweetie) to a home cooked Chateaubriand dinner this, our fifty-fifth anniversary. Thanks, Chef for your great recipes and your unpretentious, humorous and sooo informative presentations.

[@AsteroidM749A]

Congratulations for your anniversary, sir!

[@ChefJeanPierre]

Yes congratulations on your 58 years! I love your comment "Good-bye Chateaubriand hello meatballs" Two dessert for you ! 😄

[@jimf710]

May you and yours have many more to come. All the best.

[@daphnepearce9411]

Wow! Congratulations! My husband and I celebrate our big 20th wedding anniversary next week. Not with chateaubriand but with steak au poiuvre. 😊

[@ruby123473]

Hi Chef Chateaubriand...I just came across your channel researching how to cook tenderloin beef...I like my meat well done and must videos on cooking tenderloin still looked pink inside. I can't eat it that way... Can I cook it to where it's not pink without it being chewy or dry and if so what temp and for how long?

[@kylephan1895]

This is lifesaver. I impressed my gf’s family and friends. I don’t speak Portuguese but you will know when someone like you if they like you. Thank you for your video

[@LifeHacks-ut4pc]

Best cooking show available. Love it!

[@ChiTruong1B]

My week: Sunday, Monday, Tuesday, Wednesday, JPday, Friday, Saturday. I also found myself buying a lot for beef since I join this channel.

[@jeanlaubenthal698]

Dear Chef Jean-Pierre ... such a contribution and artist!

[@vantharasc9967]

This man is a treasure I'm telling you. I get the same results doing a reverse seer I personally think it's a little easier chef. Just set it rolling at 225 , wait for the IT to hit 115 , Then I take it out, and seer it and put that beautiful crust on it. The extra heat from the searing brings it up to about 125 give or take a few ( at least on my stove ) freaking delicious. Pan sauces are the best.

[@ChefJeanPierre]

@Vantharas C Thank you for sharing your technique, it is indeed a perfect one! 😀

[@ronalddevine9587]

You are the best chef on KZbin. Can't wait for the prime rib show.

[@andrewbenihana]

If you use the reverse sear technique, can/should you roll the tenderloin in a butter herb mix before putting it in the oven?

[@LVLouisCyphre]

Everyone has their own technique and has their spin or variation of a technique. If it works, it works. The obvious keys to a good roast beef tenderloin where you use the entire cut of meat is making sure the meat is cleaned and tied properly and you somehow get the good crust, whatever technique you prefer. You obviously want to make the simple pan sauce from the cooked meat as the sauce is derived from the juices of the meat. Did I miss anything that you wanted to convey in this video, Chef J-P? I so wanted to reach through the screen and steal a bite of each cut of the tenderloin. I'm willing to bet the folded tied head tastes just as excellent as the Chateaubriand cut. Now you have a beef tenderloin that can feed a family or at least a few Cajuns or growing teenagers. 😉 Cheers!

[@peterg1239]

Might have to do a beef wellington video. HA! I never did the tying thing cause I always screwed it up...this is a much easier demonstration. Thank you once again Chef!!!

[@conservativeladyofcaliforn3044]

“I’m already redundant too often!” LOL 😂 WE LOVE ❤️ YOU CHEF!

[@yankeebean2000]

Shades of Yogi Berra...too funny! Love him!

[@jasondean88888]

I had an English teacher once tell the class: "When writing a paper, it's very important never to be repetitive, redundant, or to same the same thing twice."

[@kamrul8499]

You make me happy every time sir...... Whenever I have a bad day I watch you cooking .

[@nepttune710]

Tenderloin for stew meat! I nearly spit my drink out when I heard that. Mamma Mia. RIP my heart.

[@francedriscoll5269]

What an artistic scientist you are! Precision of technique. Plus, teaching us both how to astutely observe as well as measure (heat). All while constantly encouraging us. "BE NOT AFRAID." Well fear flees when we cling to FAITH. You're showing us HOW to do so. AND, the method plus accurately copying you equals - Voilá!!! Thank you for your endless and generous patience, your common sense, vast perspective which marbles your instruction and your humor. When I contemplate hundreds, thousands, millions(?) of times you've done all these preparations I can only say "Ou-la-la!!!" You are a Blessing for us all. We are grateful, Chef Jean Pierre! From Sacramento, France Driscoll Stay Free. Remember Eternity. ¡Viva Cristo Rey!

[@ChefJeanPierre]

🙏🙏🙏😊

[@storytellersd]

Roasted beef tenderloin is one of mankind's greatest achievements. I made a Wellington with a center cut, but now I'm determined to do one with the head just to prove a point! As always, wonderful video, Chef JP.

[@jamesnordbeck382]

Simply one of the best meals you can make. Crowd pleaser. Pairs nicely with a Napa Cabernet or Bordeaux.

[@itamide8526]

hey chef, i just moved to the big city with my gf recently. ive never had the opportunity to cook much because my mom took over and wouldn't let me, but since its just us, i have the freedom to cook. ive been following and watching for a while, so with your help i have cooking ideas, recipes and technique. ive learned a lot of cooking sense from you so thank you. take care.

[@ChefJeanPierre]

Awesome to hear 😊

[@ABWEndon]

That pan sauce looks divine.

[@blackforestpepper]

Nothing better than this channel

[@ChefJeanPierre]

🙏🙏🙏😀💗

[@DeWin157]

Another Superb Magnifique tutorial Chef Jean-Pierre, I seriously need a bib, my mouth is watering and I'm drooling, each week I am more and more convinced each week that you are the Best Chef alive 😊

[@ChefJeanPierre]

🙏🙏🙏😀

[@rjlacroix3334]

Thank you Chef Jean-Pierre ! I followed your video to the letter . I served my wife a perfectly roasted Beef Tenderloin with tarragon & mushroom gravy . She went wild ! Looked at me ,smiled and said ... " I'm keeping you " . lol . Much thanks , I cant believe I did so well . You are amazing Chef !

[@PleasePassThePepper1]

This may be my first roast not screwed up. Excited. Thanks again, Chef!

[@roseannamarotta5864]

I have been buying Tenderloin of Beef and trimming and cooking it just as you have done in your video.. It is the only beef that I like besides a good Prime rib every now and then.. Just want to say thank you for all the great recipes. I find myself watching your videos all day long.. I can't get enough of your great recipes.

[@amommamust]

That brought back some memories! I used to hover in the kitchen when mom made a roast so I could suck on the twine when she cut it off lol!

[@sammyjo8109]

LOL! Your Mom must be a great cook! She even makes twine taste gourmet.

[@amommamust]

@@sammyjo8109 She was an awesome cook. There would be little bits of the crust stuck to it - it was crazy yummy! (At least to a little kid!)

[@pplusbthrust]

OMG, I forgot about doing that. It was so good.

[@daphnepearce9411]

I did the same thing!

[@V-Bailis]

I just found this channel.The man is amazing.No disrespect but he is like a cartoon.Specially if you don't watch and just listen to him.Love him.:)

[@internalreality]

the best yt channel is back, love ur enthusiasm chef

[@dave74700]

Not bad, not bad, . I'm Just cooking a bowl of rice for dinner. . . Love it chef 👍🍻

[@cherbearTX59]

Just discovered him and I'm in love! 💕💕 🤣 His personality with his skills make him irresistible!! I

[@carlapearce9337]

You’re the BEST! Thank you for an informative video! I will be doing this for Christmas.

[@jimtewa8096]

Chef I never get tired of watching you at work you are remarkable.

[@dflenn9423]

You crack me up and your enthusiasm is unbelievable. What beautiful pieces of tenderloin! No wonder people are lined up for your cooking school!

[@kyleswannmmus]

Merci! I am ready for dinner and it's not even noon. Cooked perfectly!

[@bridesbiscuit]

Aaaaaaaaaaaaaaannnd I'm buying beef tenderloin this week. Thank you Chef!

[@carlafkooistra3744]

First time I made this roast, it turned out perfectly. The easy to follow instructions from cleaning and prepping the beef to roasting it was a success with Family during this holiday season. Thank you thank you Chef!! ❤️

[@davidepperson2934]

Once again you take the mystery out of cooking and simplify it beautifully. I enjoy you passing on your knowledge, love and passion of cooking. You're trully a great Chef as well as an educator. Truly inspiring. Cheers

[@f19851000]

The best who ever do it , thank you chef merci 🔥❤

[@dr.strange5962]

I really like watching this guy….he makes me happy with his delivery.

[@ChefJeanPierre]

Thank you 🙏

[@MattXShaver]

Best filet I ever had was a take-home meal kit from Alinea in Chicago. They sent me a sous vide cooked filet mignon cooked to a perfect medium rare, all I had to do was cook a crust on all the sides and warm up the pepper sauce they sent me. Delicious. The second best steak I ever had was when I followed your steak au poivre recipe!

[@ChefJeanPierre]

I am indeed in great company 😊

[@sarahb2623]

@@ChefJeanPierre always gracious with sincere good humor. 💋

[@JeffNaughton]

You are a very good teacher, and you keep it light and fun!

[@steveboone5480]

Chef I’d burn my lips drinking the sauce from the pan Alone!!! This is elegance on display Sir!!! Thanks for taking away my anxiety over this pricey cut!!!

[@tonywalkingstick8883]

This is absolutely 💯 beautiful Chef. You are so right about this cut of meat not being stew meat. The cleaning, the prep, the salt marinate, the turning, taking the time to put the love in your food, knowing your equipment, and even knowing the mistakes of others, and the humor of making cooking fun compells me to show gratitude. I can't wait to prepare this for my neighbors at our next cook out and for my family when they come in from out of state. You are truly a master Chef, a wonderful teacher, and a beautiful human being. We need more younger people to learn from you so there will be more beauty in the world in all professions. God bless, Tony

[@m444ss]

I just watched your video on how to clean and tie the tenderloin, and then I watched this again. DEFINITELY cooking this for Christmas dinner. I know it's gonna be wonderful!

[@filipbruylant2021]

Again a perfect example how to do things at home. No need for professional kitchen. This is easy at home but as always on the level of a Michellin star. Bravo Chef et merçi beaucoup.

[@ChefJeanPierre]

Thank you so much 😊

[@larryself9197]

Just finished Christmas dinner using this method of cooking tenderloin. Everyone raved about the tender, juicy meat. I will use this method from now on when cooking tenderloin. The "simple pan sauce" was a big hit, too!

[@cyndifoore7743]

As I’m watching this I’m eating lamb chops that I made in my cast iron grill pan, with garlic and rosemary, delicious. Thank you chef for making my cooking skills better. I’ll have to make these beautiful tenderloin pieces. I like mine cooked longer though, med well.

[@ChefJeanPierre]

Med well using this method will be awesome and still juicy! 😀

[@Paulette92122]

Xmas dinner 2022. Thank you Chef. We followed your videos of 'how to trim the whole tenderloin', 'how to perfectly roast a beef tenderloin', 'how to cook the perfect steak' and 'how to make homemade broth' and it was, as you always say, "a-mazing!" While making the pan sauce your words 'reduce, reduce, reduce' were like a mantra in my head. There was nothing left of two entire tenderloins. My youngest grandson ate his weight in beef. You are a gift that keeps on giving. Much thanks and happy holidays!

[@gdinca39]

TRIED YOUR RECIPE WITH A MOOSE LOIN. BUT COOKED TI 140. WAS AAAAAMMMASING. THANK YOU!!!!!

[@doctordonutdude]

I'd actually LOVE to see a video of you testing the various sous vide machines and getting your thoughts on them!

[@obozomustgo5449]

Great tip on breaking the tenderloin down into 3 parts. I've always cooked the whole tenderloin tying the tail up. It results in uneven cooking where the tail end comes out medium and the head end comes out rare. It does work if I'm cooking for 8 - 10 people where some like it rare and some like it medium. Next one I do will be split up and cooked for different times like you just did, JP. Funny, I do the pan sauce the same exact way, but my wife loves mushrooms so I always saute a bunch of cremini mushrooms to go along with it.

[@ChefJeanPierre]

Happy wife Happy life! 😀

[@obozomustgo5449]

@@ChefJeanPierre - I wish! She's only happy when she's miserable. 🤣

[@ChefJeanPierre]

🤣🤣🤣

[@yankeebean2000]

I've made tenderloin a million times (sometimes not so successfully....lol) and still today I learned something. It was perfect!

[@Eric_DP]

Thanks for the tips chef, can’t wait for that gumbo video ;)

[@johnnybitcoin2826]

I just prepared this last night and they turned our beautiful! I was worried I didn't have the head tied quite right, but both the head and tail cooked beautifully. The pan sauce...Amazing! I even served this with your potatoes fondant. A hit! Thank you Chef!

[@kimsatterfield6682]

What a great video! Thank you so much for helping a novice understand the process! I have one in the frig to clean and then prepare 😊🎉I'm never sure how much of seasonings to add. How do you figure out how much to add? For the pan sauce, I heard tarragon buy that was at the end, right? Was there any other seasonings besides salt and pepper in the pan sauce?

[@phillwilson1414]

I tried chef's 24 hour dry age technique on a sirloin roast for Christmas dinner and wow what a difference it made. Tender and flavorful all the way though. And that sauce! So easy to prepare and adds so much flavor. I didn't even add any butter and still it tasted delicious. Great tips thank you Jean-Pierre!

[@zephyrsonzephyrson8618]

"Dare you go, my fren...just a very simple pencils." Haha. I love chef Jean-Pierre. Such an amazingly fun (and funny...sometimes unintentionally) and inspiring individual. I watch these over and over whether I am cooking or not simply because is character cannot be ignored. Not to mention, the man knows how to make the best pencils. "I promise you!" 😆

[@davidcook1130]

I used this method yesterday/ today .. absolutely perfect tenderloin roast. Cooked perfectly. Took a bit longer. About 20 min @ 400 to get to 119. But perfect Thank you

[@mattferguson767]

You da man. For real. You reinforced what I did for Christmas dinner. I just prepped these roasts and was looking for others input. I actually trimmed the tenderloin and cut it nearly in half. Head and some of the chateaubriand and tail with some of it. Then tied them tight and even. I'm going to sous vid them tomorrow with garlic, rosemary, and time. Them reverse sear. Hope it comes out as amazing as these.

[@ChefJeanPierre]

It certainly sounds like you are on the right track merry Christmas to you and yours! 🙏❤️

[@jonathanleevegar229]

Beautiful Chef absolutely beautiful. Thank you for your passion and commitment to delivering wonderful dishes. I was sad that you didn't eat a slice of your roast with your pansauce, but, I love you for your generosity sharing your gifts with us

[@smoothbeak]

I am very excited to watch this one!

[@4312caviar]

Yes, this for Christmas 🎅 "that guy right there " 😂

[@murraytalman2067]

I think this is one of the best channels on KZbin. Fantastic technique. Keep going

[@butchhoward2437]

I was going to do a prime rib this weekend. After watching today's video, beef tenderloin sounds like a better winner. Thanks Chef.

[@Garth2011]

Prime Rib has better flavor...the tenderloin has less flavor but is more tender.

[@wrightbrent73]

This looks so good. I've used a slow cooker in the past, but I can't wait to try this method Thanks so much Chef

[@perryvanhook2647]

The pan sauce looks as good as the roast, and the roast looked great. All about that sear. My wife can take a eye of the round in a covered pot with some seasoned liquid and make one of the best roast you’ll ever have. But she sears it really good first. Not to mention the kitchen smells like heaven. Throw in some carrots and potatoes, what a meal. You know, just realized how lucky I am.

[@ChefJeanPierre]

Thanks for watching👍😋

[@gpdu57]

I forgot that it was Thursday, Awesome!

[@BETHA90]

I love this guy! He is so good and shows the real world in the kitchen!!!

[@TheKitty1952]

One Christmas, my husband and I plotted the temperature of our prime rib roast via an oven thermometer. The roast temperature climbed gradually for the first 90 minutes...THEN ...a dramatic temperature climb. We remove the roast at 105'F, let it rest covered with aluminum foil for 20 minutes. The internal temperature continues to climb to approximately 115'F to 118'F. A perfect rare roast....medium pieces can be located towards the smaller, outside ends.

[@stephengoldberg334]

Chef, chef, chef! Everybody wants longer videos!!!! For example, you might have the beef tenderloin videos together. Your personality makes us want to watch. Be redundant. Who cares! New viewers will appreciate it, and regular viewers like to be reminded. I have learned so much from you.

[@lindachick8889]

I am so glad you showed us start to finish the perfect way to prepare out whole filets of beef. Thank You so much! You are my chef premier!❤️

[@ChefJeanPierre]

Thank you Linda! 😄

[@Penny-ym1sg]

It's Christmas night, 2024. I followed your loin video exactly and also your yorkshire pudding. Both came out perfectly. I watched the videos a few times and then used your web link. I cooked all day Christmas Eve and then a half day on Chistmas. Now im going to make a Tenderloin sandwich. Thinely sliced, fried and horseradish sauce and swiss cheese on the bun.

[@ChefJeanPierre]

👍👍👍❤️

[@mrsleetaylor1949]

I’m writing u from my heart! Thanks to u Chef John Pierre, my Xmas dinner was divine! I ordered a whole “trimmed” tenderloin and when my husband brought it home it was anything but. I panicked but cleaned/tied it like I learned on ur videos and followed ur instructions to the letter. The end result? Restaurant quality rare to med rare beautiful tenderloin u cld cut with a fork!! My quests were impressed, so was I! Thank you for your entertaining and informative videos, Chef! Merry Christmas!🎄 Your devout follower, Lee Taylor💋

[@ronhansen7717]

Every video is a joy. There is one thing I don't understand, though. Who are the 5 or 6 clowns that always give a thumbs down? It must be lonely for them, while sitting in their mother's basement, criticizing people for things they themselves are incapable of doing.

[@ChefJeanPierre]

Thank you Ron! No matter what you do someone somewhere is not going to like it! One guy last week wrote a comment on the Perfect Steak video "This look gross, thumbs down meat should never be cooked rare, you may as well not cook at all" So instead of responding I just delete it. 🤣

[@cecilerudis4610]

There are "haters" everywhere - I ignore them (although I sometime feel like responding...but I don't)! Do they really think we care what they think?

[@ronhansen7717]

@@cecilerudis4610 Those that can, do. Those that can't, become critics (self-appointed). Where are their 400,000 subscribers?

[@maryshew9308]

Thank you--been waiting all week for this! 😋😉And thank you for the explanation about the redistribution of the juices--wasn't aware of this. God bless! ✝💓

[@farq2688]

When the chef said "Well hello friend" it was like he was saying that to me sooo I said "Morning chef" right back

[@laura.j.schembri5165]

🤣🤣🤣

[@jimf710]

How can he be talking just to you when he was talking just to me.

[@farq2688]

@@jimf710 lol

[@laura.j.schembri5165]

@@jimf710 Don’t know what you mean. I was replying to your message to the chef 🤣

[@jimf710]

@@laura.j.schembri5165 Replying really to GETTINGEVEN GETTING EVEN. We all think the chef is talking just to us individually.

[@robhymers9149]

I subscribe to many cooking channels, but Chef Jean is my favourite

[@jaimekopstein4248]

Chef Jean Pierre is an artist, full stop

[@lornaschutz7111]

Thank you again for such an incredible way to cook the meat - we never knew how much information you have to share!!

[@cardboardgod]

9:12 Forgive my French, but... "holy shit"! This is some educational bit right there. Every home cook must learn this.

[@chefthom72]

Thanks for another fundamentals video. I don't get the opportunity to use much tenderloin, but I'm doing 120 center cut sirloin next Tuesday. Last night I did Chicken Marsala for 70, first time I added Balsamic Vinegar, nice addition. You'd be proud. Thanks again chef. P.S. you need to start selling merch! I'd love a t-shirt LOL!

[@michaelkricko1272]

ALWAYS LOOK FORWARD TO THURSDAYS TO SEE MY FAVORITE CHEF !!!

[@0nd1ke]

Once again your redundant by presenting an excellent show. Learn something new every time. Learning at least for me requires repetition.

[@byronjones7263]

I like the prime Rib Eye Cap myself, but when out in a high class cafe, I do the Chateau Briand. I order it for myself alone. Take out bag of remainders for breakfast, with friend potatoes, some eggs, and "Texas Toast" topped with lots of butter and fine minced sweet onion + perhaps some smokey gruyere under the broiler to melt cheese. Add a very cold beer(s) or 'le vin rouge', and you have the breakfast of Champions.

[@byronjones7263]

Sorry, the FRIED potatoes can be your friend, haha. Be well

[@ChefJeanPierre]

That sounds amazing! I love the whole idea of the breakfast the next day! 😋

[@G-man45444]

Cooked perfectly and you took all of the fear out of cooking an expensive piece meat properly

[@daphnepearce9411]

Exactly! I remember my grandpa refused to eat beef if it had any kind of pink in it, in fact he'd get physically sick if he ate anything rare.

[@LVLouisCyphre]

@@daphnepearce9411 Rare is red in the middle with a cool center. Blue is redder in the middle with a cooler center sometimes just seared. Medium-rare is pink in the middle. Everyone has their preference. I know people who want a cremated steak; well, well done. I'm the direct opposite, I prefer my meat blue and want to taste the myoglobin; the red juice oozing out of blue to rare meat isn't blood, it's the protein fluid used to transport oxygen to muscle tissue that greatly resembles blood. I had a significant other who had to have hers medium-rare (hot and pink the middle). One time we were at Bally's Steakhouse in Vegas and they brought her steak out to her too rare for her. She didn't demand they make her a new steak. She told the server to have the chef to put it back on the fire a bit longer to get it to a medium-rare to medium. There was no sense wasting a good cut of meat that can easily be fixed by putting it back on the fire or in the oven. It came back and it was perfect for her. We knew it was the same steak as it was the same sized shape steak that was cut in half when was cut in half to test if it was cooked to a medium-rare. I suspect it was a new chef and they were getting their steak orders mixed up. The nice thing about an undercooked steak is that it's typically easy to fix, just heat it up for awhile longer. Regardless, I tipped the server well as he did a wonderful job salvaging our culinary experience.

[@BackyardWarrior]

I bet you a MILLION 💰💰..chef JP is the crazy uncle who gets invited to a party and take over the grill and start cooking😂😂😂. God bless you chef 🙏🏽🙏🏽

[@ChefJeanPierre]

You are right! That is exactly what happens!!! Before my first beer I get a set of tongues! 😂

[@BackyardWarrior]

@@ChefJeanPierre 😂😂😂

[@daphnepearce9411]

I bet this would make awesome French dip sandwiches the next day!

[@ChefJeanPierre]

You better believe it did!!! 😋😋😋👍

[@mptk7999]

I like the little tips you give all the time, like putting the salted meat on a cooling rack for better airflow. Little tips here and there make huge differences in the long run!

[@smoothbeak]

I agree it's all about the little tips!

[@daphnepearce9411]

I haven't made a roast in quite awhile....come to think of it, I haven't been to my butcher in awhile either. Oh that sear! I'm going to make this with potatoes gratin and some kind of vegetable, I'm sure what kind to make though. Thanks chef!

[@David-qs3cy]

Thanks Jean-Pierre, you always make my week better.

[@gerrycorbino66]

Pure genius, as always from our favorite chef, Jean-Pierre!

[@thulannguyen9575]

Jean-Pierre is a wonderful perfect chef. He teaches every single detail how to make a perfect dishes 😋

[@DuanePJRosfans]

Had this for Christmas dinner last year - it was so good and easy, doing it again this year - thanks Chef

[@MrRufusjax]

I've learned so much from this guy. Great chef!

[@BrianWalkerKay]

Made this with the Mushroom sauce. I got rave reviews from my cousins! Thanks Chief!

[@ChefJeanPierre]

That is awesome! 🙏👏

[@sandtonvideo]

Head and tail of the fillet, done as you instructed, came out perfectly cooked, beautiful to see, and melt-in-your mouth soft. Served with a bearnaise sauce and fine green beans, and an excellent South African Bordeaux blend, it was magic! Thank you! Want to be jealous? Whole beef fillet untrimmed was on an incredible special here: the equivalent of $6 a pound! Mamma mia, what a bargain and wonderful coincidence with your video!

[@ChefJeanPierre]

Good for you! You are not kidding $6.00 @ pound that is a deal! 😀

[@m444ss]

Ever since I watched this the first time, this is now our standard Christmas main course. Everyone - EVERYONE - loves it. (I like to use remote thermometers just to make sure I don't leave it in too long - smaller cut rare for the mother-in-law and rest medium rare for everyone else)

[@ChefJeanPierre]

Good for you !!! You have to make sure to take good care of your mother-in-law!!! 🙏❤️

[@deanharrington4278]

Chef JP, You are the best Teacher I have ever seen!!! The way you Explain everything is Spot on 👌😉👍

[@JDLarge]

Mine is in the oven right now and the house smells amazing! Can’t wait to serve it up! I also threw a few single serving potato lasagne stacks in the oven too, some sautéed asparagus on the side and it’s a meal for for a king! Thanks for sharing chef! 👍🏼👍🏼from this guy!

[@robertcooney4139]

Good afternoon Chef 😊... You taught me how to prepare a roast now teach me how to cook it 😋 Thank you for sharing this 😀 😊

[@Kai1ou]

Hey Chef! I just made this and it all turned out amazing!!! I had a little challenge too because I had three different requests: Medium Rare, Medium, and Medium Well. Since I too had three different pieces, I cooked all three and they all turned out to be the BEST roast I've ever eaten! Not to mention the gravy (my first time making from scratch) was the best I've ever had!!! It was all so easy to do too. I think from cleaning the beef loin to plating it took me just a couple of hours. Thank you so much to teaching me all this!!!