Elevate Your Home Cooking: Beef Tenderloin Recipe

In today's video, I will show a delicious fine-dining recipe with beef tenderloin, mashed potato, caramelized shallots, peas, and red wine sauce. This recipe is easy to make at home without any special equipment, so enjoy and have fun guys
🎓 Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at www.chefmajk.com and I will personally help you to reach your cooking goals!
📢 Watch my exclusive recipes, plating training and get your dishes analyzed by me at / chefmajk
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🔥 My favorite meat thermometer: bit.ly/topmeter
🛁 Sous vide machine I am using: bit.ly/lauben
👽 Best sharpening steel I ever had: amzn.to/3NvRINZ
🔪 My favorite knives I use: amzn.to/3NoIXW6
🧱 Best wet stones for beginners: amzn.to/44iGdAs
Music from Uppbeat:
uppbeat.io/t/moire/dont-worry
License code: 5RASSPB8HNU61G38
#beeftenderloin #finedining #recipeoftheday

[@ChefMajk]

What is your favorite recipe with beef guys? 😜

[@polyspheremusic3417]

Definitely beef rossini, but short ribs are a strong contender!

[@alancats]

Hi Chef -- thank you for the great recipe and instruction, as always. I'll vote for braised or smoked beef brisket, and, any other braised cut of beef (e.g., oxtail, short rib). Braising in the oven with red wine, stock, some vegetables and herbs produces amazingly tender meat, with minimal effort. And, of course, the braising liquid can be easily reduced in a saucepan to create a delicious sauce/gravy. Runner-up goes to grilled marinated flank, hanger or skirt steak. Your "food inspector" is cute -- what a great companion to have in the kitchen, while you cook!

[@amirgeorge4833]

Amazing healthy great chef

[@jamzzy888]

If I don't have a sous vide - should I sear first then cook in the oven? If for how long/temp? Bon Appetit!

[@ChefMajk]

@@jamzzy888 Yes you should. There is no how long, you cook it until the meat is cooked how you like. Temp probably between 160-200C.

[@frankrubalcava7838]

please never stop chef majk i love your videos. It lets me live out my dream of becoming a chef

[@gnomes8846]

beautiful, thank you chef. my favorite recipe with beef is slow cooked chuck, with ginger, garlic and hoisin sauce. it's amazing for bao, asian tacos, or just with white rice and pickled cucumbers or veggies

[@MrDibens]

You are doing great job! Thank you!

[@user-tv2dc4vy6r]

Looks great and delicious chef😊

[@iqbolabdurasulov2361]

This recipe is really beautiful Chef👌

[@cooksandun6807]

❤Nice plating chef

[@REPSSTUDIO]

Thank you chef,

[@justinlohn2934]

Beautiful plate!

[@greggdinning3871]

Amazing!!

[@MustyChef]

Looks great Tasty perfect recipe

[@novirda]

Amazing dish with a nice plate

[@rajeshdebnath4067]

Chef you are amazing ❤

[@baruatilak3966]

great thanks chef

[@greggdinning3871]

Amazing

[@svt283]

Perfect

[@tosh5675]

Thank you

[@nenadaigle8734]

Perfection!! Yummmm ❤

[@ChefMajk]

Thx

[@JoannisDiaz]

Excelente presentación chef.lo que es una lastima que no pueda traducir ❤❤

[@pierre6625]

This a great recipe Chef Majk. This is what I will serve for supper tonight. Thank you for teaching us these fabulous recipes.

[@ChefMajk]

You are welcome ;)

[@martinmendez789]

I'm thrilled that you enjoy consuming our meat! Warm greetings from Argentina.

[@ChefMajk]

Yes sure ;)

[@RyanPardoe]

Excellent job as always, food inspector. And you too chef 😂

[@chitrangshubhattcharjee5713]

Nice chef

[@nobinobodybusiness315]

Amazing 😊

[@ChefMajk]

Thx ;)

[@JokerXL]

Beautiful - as always. For me? More mash. Much more mash! ;-)

[@Dina_tankar_mina_ord]

I recently stumbled upon your incredible food KZbin channel just a few days ago, and I must say, it feels like I've struck gold! Your content perfectly aligns with my interests, and I've been thoroughly enjoying every video you've uploaded so far. However, I couldn't help but notice that your views seem to have decreased over the past year or two. I find this baffling because your videos are nothing short of amazing, maintaining the same high quality from start to finish. The effort you put into crafting each video is truly commendable, and I wanted to take a moment to appreciate your talent and dedication. Despite the decline in views, I want to encourage you to keep up the fantastic work. Your channel has the potential to continue growing and attracting a larger audience. Your content is not only captivating, but it also showcases your expertise and passion for food in a unique and engaging way. Never doubt your abilities, because you are truly awesome. Your creativity and commitment to delivering exceptional culinary content are inspiring. I genuinely believe that more people should discover your channel and experience the joy and inspiration it brings. Thank you for sharing your incredible talent with the world. Please know that there are viewers like me who greatly appreciate your hard work and eagerly anticipate every new video you release. Keep following your passion, and I have no doubt that your channel will reach new heights. Wishing you continued success and growth,

[@ChefMajk]

Happy you like my work :)

[@Dina_tankar_mina_ord]

@@ChefMajk Dont you fing stop big boy! awesome material :D

[@Rowshonaractg]

Your recipe beautiful and Yami.❤❤ From Bangladesh.

[@pdaniel3859]

You are amazing

[@mdeasvlog]

Hello chef what can i replace with sampesiot ?

[@msvominhngoc]

Thanks so much Chef for your amazing recipes! I want to try this recipe for my husband’s birthday. If I dont have a Sous Vide or a vacuum bag machine, can I use something else?

[@ChefMajk]

Yes just cook it in the pan

[@davidruth4718]

Where I'm from mashed potatoes are used as swallow menu's 😅 but I I love this blends of yours

[@anti_gladio_aktion]

Usually i see the shallots sweatwd in butter for a sauce, but here you added them uncooked to the cooking liquid. What's the reasoning there? Asking out of curiosity.

[@vietatate]

What equipment do you use to keep the water at 57 degrees for 1 hour?

[@ChefMajk]

Sous vide machine

[@ramsesdreesen4587]

What kind of pan did you use to sear the meat in the end?

[@ChefMajk]

Just basic nonstick pan

[@tari2203]

Good cooking cheff...can you put the ingreadiants in the info room.

[@2Wheels_NYC]

I gotta wait another 1.5 hours... My favorite is a damn well grilled steak!

[@marie-claireevans3669]

How do you keep the mash warm?

[@ChefMajk]

In the pot

[@Dianimations_]

Might be a dumb question, but how did you cook the meat? just boil them in water? Also is there another way to do if i don't have a vaccuum sealer?

[@ChefMajk]

Yes and yes in the pan or oven

[@Dianimations_]

​@@ChefMajk Thanks!

[@Burnbysara]

where can i get the green oil. im from malaysia

[@ChefMajk]

Make it

[@bigbearTZ]

Awesome recipes! I am curious whether you have recipes where vegetables are the star of the dish. So vegetarian recipes

[@ChefMajk]

Take out the meat, make the veg sauce, put more garnish and you have the vegetarian recipe. Repeat for almost all my recipes 🤭

[@mbralembrale9350]

You are such a good chef!​@@ChefMajk

[@polashmahamuth8518]

My choice

[@zdenekgleich1158]

Hi budy, you have a really nice food. And just one question, where about are you from? Thanks

[@ChefMajk]

Czech republic

[@Lubo54]

👍👍👍

[@fragranthills]

Excellent idea to wrap tenderloin in film before cutting. Does heating the film in sous vide create a health risk?

[@ChefMajk]

Cannot say that, I am not a doctor

[@shideh.naderi]

What's the green sauce?

[@ChefMajk]

green parsley oil?

[@williamchatman2682]

Very nice chef

[@nurulalyaa6978]

Chef what is this name of recipes??

[@ChefMajk]

Why do you need any name? It is what it is, steak with mash potato and shallots

[@andreagennusa3394]

How do I get mash potatoes so good? Mine is a bit sad 😂

[@ChefMajk]

Difficult to explain in the comment, you need more practice probably

[@Tranvy1]

Helo

[@10pff91]

i am from nepal 🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵

[@ChefMajk]

Great ;)

[@corneliushuxtable]

Hi Chef. I see from looking around that everybody is doing your green oil/ split with béchamel/ cream sauce thing. It seems you started a trend now everyone is doing this. I was going to do it myself but now it is just too commonplace.

[@ChefMajk]

I dont think that I started something, green oil and sauce is combination chefs do a long time already

[@sohailkhaleel5105]

Chef I need to be professional Chef like you please help me and guide me 🙏❤️

[@stevensamss2661]

how usually the chef decide which ingredient for the side dish? The tastes of the side dish could not blend well if we choose the wrong ingredient..

[@ChefMajk]

By trying different stuff, eating different stuff and experiences. And then ofc personal preferences

[@THE-tn7om]

I wanna marry you ❤

[@m.at.2490]

کس آبجیت

[@davidruth4718]

Where I'm from mashed potatoes are used as swallow menu's 😅 but I I love this blends of yours