How to Make Special Occasion-Worthy Roast Beef Tenderloin and Lyonnaise Potatoes

Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster. Next, host Julia Collin Davison discovers equipment expert Adam Ried’s top pick of tongs. Finally, test cook Lawman Johnson shows Julia how to make perfect Lyonnaise Potatoes.
Get the recipe for for Classic Roast Beef Tenderloin: cooks.io/3gpnKd3
Get the recipe for Lyonnaise Potatoes: cooks.io/3fsfnfn
Buy our winning tongs: cooks.io/2JGofid
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[@MichaelHanleyRFSN]

Natalie and Lawman truly are wonderful to watch. Both have easy going presentations and provide great knowledge of the dish they are making.

[@raymondjames57]

Every Good Test Kitchen needs a good test taster, I don't even need to be on camera tasting, I could just sit there and watch you guys in person and just enjoy🤤

[@rylanning]

I love that Natalie explained the ins and outs of the tenderloin. Bring her back!

[@dcubit]

I’m loving fresh delicious recipes featuring new ATK personalities!! Keep up the good work!

[@allen7086]

Except the chick w/prison tats.

[@hanchang8949]

4khhhhghh5668

[@hanchang8949]

Rrtttyeouiighnnjh233333344333344

[@chriholt]

Natalie and Lawman - my two new favorites!

[@chrisengelke1371]

I just love Lawman! I need him on more episodes of both shows!

[@dianaking9266]

Anytime I want to do a bang up job of cooking anything I look go an ATK video or pull out my big ATK cookbook. And I've been cooking for about 60 years.

[@raymondjames57]

How many slices? Yes! (Exactly)

[@midnightrider379]

Oxo for the win. One day my whole kitchen will be Oxo.

[@sabrina-wq4uu]

Life goal to admire!

[@Jameson77777]

Their coffee machine sucks. It drips coffee all over my counter & OXO refused to replace it. Reading multiple reviews on amazon it’s a defect in the machines design.

[@RadiantPickle]

I'm a huge fan of Oxo, but they have a can opener that cuts from the side that's absolute garbage. I bought one a few years ago that wouldn't cut after the third or fourth time I used it, and when I exchanged it the replacement one had the same problem. Their normal style can opener is alright, but that sideways one should be avoided.

[@jasnterry1313]

Made in China garbage

[@ytreece]

Don’t get the salad spinner. It’s awful.

[@bobbauldock3846]

Tenderloin thank you, you folks never let me down, thank you again..............................BB

[@MegaYourkidding]

I love Cooks country and Americas test kitchen. I miss Christopher but love you girls

[@tosht2515]

Both recipes and demos today are excellent. The very few times I've gotten the *_chain,_* I took the time to trim and tenderize the meat and stewed it. I seem to recall that it was quite tasty.

[@deborahcrayton5294]

Delicious. Thanks for sharing.

[@davidoswald5749]

Those potatoes look so good! Nicely colored and crispy on the outside, that's how I prefer things like that, and breakfast potatoes or hash browns. 🙂

[@handypandy222]

Natalie is a talented cook and presenter. Give her more!

[@umamizaddy]

Love seeing new POC faces! Bravo ATK

[@jasonbean2764]

I'm getting new red skin potatoes from our community garden. I look forward trying this!:)

[@injunsun]

In Knoxville Tennessee, all of the "country style" restaurants do a very similar style of potatoes to this, but they just called them, "home fries," or "home fried potatoes." They do use boiled potatoes, but rather than them being peeled and sliced, they chunk them into approximately 2 to 3 cm cubes. In addition to cooking them with onion, many places will also offer the optional add-ins of green pepper and/or mushrooms. I highly recommend having the add-ins. At home, I also tend to add about 3 cloves of minced garlic to the amount of potatoes that you cooked. Sometimes I will season with a touch of poultry seasoning or Italian seasoning.

[@douglasfrank9323]

The difference is in using raw potatoes verus boiled. I found that cubed home fries are more in the south and sliced are more common in the north. My dad would refer to fried potatoes made with raw potatoes as "raw fries".

[@me-pm6mx]

You sound like a good cook. I'm gonna use your suggestion.

[@hollym5873]

recipes are great and love the equipment reviews. thanks

[@herbytuala6604]

Natalie and Lawman are great!

[@s.lusted7042]

The potatoes are my hubby's favourite. He loves them. Better than when I had them in Lyon.

[@inmyopinion6836]

Please keep the tender loin girl ! What a lovely young woman(and those eyelashes, OMG) . That was the best cook on a filet I have seen to date . Perfect .

[@allen7086]

Nah. Hard pass on the prison tats

[@tessat338]

For the beef sauce, it might be nice to bloom a little gelatin in the wine or beef stock for a little added richness without the extra fat or calories. I'd probably throw a bay leaf in as well.

[@texasmimi1954]

Thanks for sharing another great video, wonderful to new faces!

[@TOM7952]

Damn that roast and the potatoes would go together as a perfect meal.

[@Palar47]

I used to work at steakhouse and potatoes Lyonnaise were a very popular item. I can confirm they go perfectly with a filet mignon.

[@sya286]

We made the beef tenderloin for family dinner this year! It was a hit!!

[@semco72057]

Natalie cooked the roast until it was perfect and the sauce looked great on the meat and all you need is some mashed potatoes to put some of the sauce on and cornbread to make it a perfect meal. Those potatoes with the onions does look great also and would be perfect with the roast beef tenderloin and some cornbread.

[@lovingmemories8902]

For the longest Dan was my ATK/CC hubby…uh oh Lawman’s bringing a little competition 😂😂😂 jk ❤️

[@skinnylegend-7330]

nice to see people of different ethnicitys in the test kitchen!!! :)))

[@kimmy1984]

Natalie and Lawman thanks for the great recipes.

[@HolyMess420]

I don't usually have anything to say about the product testing and it makes me feel uninclusive at times, but I finally do! I grabbed a pair of the OXO tongs a few years ago and the locking mechanism on them twisted, giving them a unpredictable countdown before they spring open in the middle of the night lol. If I remember right it happened within a day. I'll be in the market for a secondary pair sometime soon and looking for a more sturdy mechanism along with all the helpful things that Adam shared. ☺️ This reminds me of steak dinners at dad's place. Not the best memories, but I'm excited to make something similar without the dining table threats. 🙄 Thanks, everyone! 💜💚

[@HolyMess420]

@TheCheesePlease It seems you misunderstand the word uninclusive. May I suggest studying your vocabulary? It's a very rewarding use of time.

[@HolyMess420]

@TheCheesePlease In fact, your insecurity show prompted me to research the word, leading me to discover that is not a word, but a common saying in the place of 'noninclusive'. So, there! I got you started! Thanks!

[@mnamous9823]

I’m happy to see some new faces, and more POC in the test kitchen.

[@BlaBla-pf8mf]

Because that worked so well for Bon Appetit Test Kitchen.

[@trenvan5546]

you really need to touch up the edge of any stamped sheet metal tool like these tongs to round them off and break the edges. I use a sander with a very fine grit

[@abishlyn]

I'm cooking this potatoes for dinner tonight!!!

[@drmiteshtrivedi]

She nailed that roast. 😋

[@bambamvaxxine]

All right....Barbie potatoes!

[@arthurfiorillo8591]

great!

[@nataliaspinelli9747]

Love Natalie! More videos with her please. I made the tenderloin with the reduction sauce tonight. DELICIOUS! Perfection. I purchased the entire tenderloin at BJ's Wholesale club.

[@jjruder]

Oh fried potatoes! So very Midwest. This sounds very fancy. Creamed corn and fried bologna on the side. Comfort food at its best.

[@BusyBeeCompany]

Oh 5his is going with the tenderloin steak this weekend.

[@CCallanan20]

I love Natalie!! Ya’ll are doing a great job.

[@BipandBatsDN]

Glad to finally see other visibly tattooed people on my favorite stuff. Thanks for representing!

[@dixonpinfold2582]

It took a tattooed millennial to teach me that you can "break" butter, and that a roast can be "well-seasoned throughout'.

[@blucifa]

Okay Lawman 🥰

[@amandaramirez696]

What lid was used on the non stick skillet with the lyonnaise potatoes. I’ve been wanting a lid like that for a while.

[@Al-isthatyou]

Looks like an Endurance universal lid.

[@travissimpson7061]

When Natalie tucked the tail end underneath the tail, she should have seasoned the meat prior to tucking... The seasoning would really have penetrated fully throughout the roast.

[@JimfromIndy]

The tenderloin seems like the perfect application for sous vide, and the sauce seems perfect for instapot... What do you think?

[@cgirl111]

@@sandrah7512 I've sous vide tenderloin and it works perfectly. A careful drying plus a very light coating of mayo (light meaning you can't really see it when done) will give a crust as good as using an Elon Musk flame thrower. I take a table top induction cooker outside to keep the house air clear.

[@JimfromIndy]

Sandra H all good points

[@kareninalabama]

@@sandrah7512, couldn't help but think of Kenji and be reminded of his recent video when I watched her brown those roasts!

[@daviddet]

An instant pot would be a good way to extract some great flavor from the chain, but you'd end up transferring it to another saucepan anyway to properly reduce it. It'd have the saute setting, but I'd prefer to make a sauce like that on a stovetop where I'd have more control over the temp at any given time.

[@gregg48]

@@sandrah7512 Great explanation!

[@donbrooks8479]

After well crocodile. I can't wait to try both of these recipes!

[@ikozden9079]

How do I make the sauce if I don’t have the trimmings?

[@jamesdiehl8690]

Try thar in a black iron skillet! That's the way my mom fixed them at home.

[@TeresaVillanueva1]

Oooh bookmarked this one. More faces on here. Yay.

[@Euphroe]

7:00 Please explain how the sauce magicly went from two to four cups. Did you dilute the reduction or did you make more and add to the measuring pitcher? Us novice cooks need to learn how to cheat the outcome.

[@MurraydeLues]

The first volume was just the liquid, the extra was all the meat. Look closely

[@Euphroe]

Murray de Lues I did. Not sure about that.

[@lovechangesus]

2 cups wine, 2 cups beef broth, plus beef.

[@lovechangesus]

Being so very adverse to food waste, is it possible to use the beef that was used for the gravy for something else? Tacos? Meat pie? Something?

[@farmerbob4554]

The sauce for the tenderloin looked delicious but I often find cornstarch thickened sauces kind of “ropy” or a bit on the slimy side. I’ve used potato starch as an alternative and I like the texture a lot better.

[@ytreece]

I feel the same, but there wasn’t much added in this recipe so it probably wouldn’t have that effect. Too much reminds me of American Chinese food. If I want something fairly thick I use a roux.

[@mikerouswell5685]

What happened to those small chunks of meat used to make the sauce?

[@jackwebb437]

The only thing I would do differently is I would initially cook the tenderloin sous vide at 128°F for three hours. Then I would sear it in a skillet just like these two ladies did. Other than that, spot on!

[@lanacampbell-moore6686]

Yum

[@cailakim]

yey this looks yummy

[@dennischew845]

Great tenderloin! But isn't that meat creating the sauce consider Beef Stew? Can't we eat that too?

[@woodstream6137]

That chain they used for the sauce looked good cooked but probably too fatty for good eating. I did take issue when they said to use 12oz stew meat if your loin is already dressed. Send like a waste of food just to make sauce

[@nenaprice7191]

So I am cooking for a reformed alcoholic and we do not allow alcohol in our home. What can be substituted in the sauce for the wine?

[@athenastewart9167]

You can use all beef stock, or you can replace a cup of the broth with brewed coffee (your caffeine preference).

[@Robert25938]

Is the tenderloin in a porterhouse the same as the cut described above..Anyone? Thanks in advance.

[@bigjthejoker1306]

Yes, its the same cut. The other cut on porterhouses/t-bones is the NY strip.

[@lauracuellar293]

Wouldn’t these tenderloins work best cooking them souls vide?

[@gregg48]

Sure...this is easily adaptable to sous vide. But not everyone has a circulator.

[@devinthomas4866]

This is a reverse sear , similar concept to SV just using lower temp in oven. I agree , SV is the way to go if you have a circulator.

[@jean-francoisdaignault9612]

That last slice of onion is easier to cut on a slight diagonal

[@sowservesave9037]

Mmmmm...think I gotta venture out to get some yukon golds.

[@LaSopRAWna]

Who else wanted to nibble on those "chain" nuggets that were discarded from the sauce??? Wuh???!!! Discard them into my MOUTH!!

[@shinyscales33]

Make a stew from those, not a sauce! I wanted to scream

[@carlfranz6805]

Those pieces really are inedible. What isn't gristle and connective tissue is mostly fat.

[@gbouley1]

Nice video, I would have smoked the tenderloin then reverse sear. But that meat is too expensive.

[@sullivanmidnightsworld4151]

Looks delicious

[@julesgainey9677]

So does Lawman 💋💋💋😍😻

[@wa2k99]

Lyonnaise are the best potatoes

[@Steacy783NUTS]

Salute :)

[@13soap13]

What kind of lid was that you put on the potatoes in the cast iron skillet?

[@philaphobic]

Lawman wasn't using cast iron, but I think you are talking about the universal lid. You can buy it online to fit a range of sized pans. I use 1 universal lid for my 10 & 12 inch nonstick pans, and my 10 inch cast iron. They are about $20 on Amazon.

[@matthewposton3243]

With a name like that, Lawman would make a fine Police Officer

[@jamesb7241]

Omgoooooooooosh so velvetyyyyyyyy, so gooooooooooood, omgoooooooooooosh

[@mariachenriques183]

💯

[@kevinmurphy5506]

Add potatoes and tenderloin together as a meal and show final setup

[@jesuispain]

Love me some Nat, she's great.

[@rickyricardo4718]

I love tenderloin.

[@EK-ej3ll]

You added four cups of liquid but you say to reduce to four cups. Am I missing something?

[@Euphroe]

5:40 - 6:00 Please use a sharper knife.

[@cstephen98]

It must be a great deal up here. We usually pay $10/lb when it's on special.

[@LKAPMAJLA]

LyonnIase Potatoes?. They're fried potatoes and onions. i've been eating them for years.

[@faukerconsulting835]

Discard the rendered chain meat??🤔 🐶My service dog loves her meat cooked...serve it to the doggo!!!🐶

[@jamesblanton3744]

Tenderloin is the most overrated cut of beef their is

[@SharpAssKnittingNeedles]

Right? Give me a chuck steak any day over tenderloin! Way more flavor and better texture 😋 and cheaper of course

[@XavierKatzone]

Not a popular cut around here - doesn't grill well, so it doesn't sell and isn't very expensive! 😉

[@joeyd.6172]

Let’s all throw in together to buy Miss Natalie a fuckin personality...Jesus Christ.

[@SharpAssKnittingNeedles]

Jesus bro, she was a bit stiff at first but her personality was coming out by the end. Imagine how hard it must be when a camera with millions of people on the other side is bearing down on you

[@charleswalker1185]

I found the silicon tips will toss your chicken across the room! Very Slippery!!

[@namret12]

Did u soak those potatoes in water first?

[@philaphobic]

No, he didn't.

[@welly706]

Atk/ cooks country's recipes are very precise. If they didn't show soaking them don't soak them

[@namret12]

welly706 I will definitely respond should things be starchy. 🤞

[@injunsun]

@@namret12 That's why they chose the yellow potatoes - they have less starch.

[@passiveagressive4983]

Does anyone know the UK version of Yukon Golds🇬🇧🙏? Please and THANKYOU

[@rustyshackleford1733]

Not 100% sure but I think any kind of yellow potato

[@passiveagressive4983]

Cindy Christiansen I have just found the Elfe variety! I hope it works. Thank you, I really appreciate your interest🇬🇧🙏

[@injunsun]

In Knoxville, TN, we just use Russets. They're trickier to cook as he did, but boiled first and then sliced thinly or chunked 2-3cm cubes, they work well. Cheers!

[@ytreece]

I grew up in Knoxville and used russets too, but I never boil them first. No one I knew boiled them first either.

[@wa2k99]

Root to root? OK guess I'm changing how I slice onions

[@origami4997]

:L fooood

[@rtward9]

very turned off by this young ladies tattoo's and no personality.

[@davidyoung8875]

the tattoos are disgusting. I hate tattoos on women. To bad because she is cute.

[@vintagehorror-geek860]

That beef sauce is the crime. It makes me very angry to see any meat wasted like that.

[@wastrelway3226]

Oooh, baby, you said "mouthfeel." You know what that does to me.

[@clifflee5404]

Discarding the chain after the sauce seems really wasteful. I'm sure you could find a use for it.

[@JimfromIndy]

True doggy bag....

[@douglasfrank9323]

I would save some of the sauce and serve it over rice.

[@allen7086]

What’s w/the cartoons? Not appetizing.

[@carlosqlv]

lol, there were a few cringe moments though.

[@Heraclitean]

We were doing just fine when instead of umami people said savory. That fancy term adds nothing.

[@jamesjfisk4968]

Actually it specifically refers to the taste of glutamates. Savory is not interchangeable with umami.

[@SharpAssKnittingNeedles]

Umami is the new term in the west, borrowed from Japan. "Savory" is as old as dirt and just as common... congrats for being born under a rock.

[@jerrymartinez902]

That dont look appetizing to me though

[@josephvanwyk671]

So fried potatoes and onions are now to be called "Lyonnaise Potatoes".. LOL...ok.

[@billvegas8146]

S12E09

[@mike1968442]

Way too many tattoos for me. Nice woman ruined by very weird markings. Useless human!