How to Roast a Beef Tenderloin

[@s1nead]

I have always been afraid to do a beef tenderloin because I didn’t want to ruin such an expensive piece of meat. This is an EXCELLENT video! I followed her instructions to the letter and, so far, I’ve made this 7 times - and it is ALWAYS excellent! Thank you so much!!

[@hamfly1]

I made this for Christmas dinner...it turned out perfect. I never learned how to properly prepare the loin before roasting. Now I can serve this with confidence.

[@meglemaster92]

This is a great demo. I followed these instructions and my tenderloin turned out perfect.

[@catherineglinton673]

G

[@catherineglinton673]

Okay

[@donaldstephens2339]

Nice clear, detailed how to.

[@Leafgreen1976]

You're a lovely speaker.

[@elbacar4838]

Love the demo, very cut to the point thank you 😊 I am cooking one today.

[@cutepumpkin4744]

Thank you for saving Christmas for me!!

[@timothymclendon5600]

It looks great! My wife use the mustard base as well. It really gives it flavor without taking away from the tenderloin. :)

[@LValaes]

Excellent demo!

[@flossiegilmore2991]

Nice

[@italianguy607]

I can't thank you enough! You're awesome!

[@redwingdetroit9671]

What about the au jus?

[@davidbergin6184]

Very nice. I’d like to try to smoke one. Imagine I’ll have to us the reverse sear method.

[@bestsundaydress98765]

I have a tenderloin out for dinner tonight, gonna try this recipe!

[@macbookproearly2011]

I'm confused, you skipped scene after you removed the silverskin, did you remove the fat? won't the meat dry out?

[@bombadeer8231]

Tres yum! By “special ground black pepper” did you mean Malabar? New sub here!

[@robpeters5204]

I would love to cook with you dear. Pure magic.

[@bolch88bb8]

450 farenheight? Whats that in celcius?

[@bestsundaydress98765]

1/4c mustard 1/4c olive oil 1tbsp savory 1tbsp thyme

[@alexneuman600]

This just randomly popped up in my recommendations

[@cbtaylor10]

Reverse sear is so much more flavorful.

[@fisherdank]

my tummy says thank you!!

[@lucaria1655]

I love you ND ur dish

[@ackack612]

Pan seared AND 450 degree oven to start....? Screwed the pooch on that one.

[@Tunjungbun]

you must have a great voices when singing, i can see it by the face expression.

[@少川靖男]

Had you not cut it in half, you could have various types of wonderful cuts for various recipes, like, 4 pieces of fillet mignon on each outter side, and a chateau briand in the middle good enough for 2.

[@punkem733]

You should never make someone who enjoys well done meat happy.

[@futurefilth]

I love my roast medium rare. *Roast - well done.

[@deckiedeckie]

Lady...you got yourself some pretty pieces of meat there.....my mouth is watering....did u know that in South Amerika...Argentina specifically....the land of the best parrilladas....they use ONLY SALT!

[@mikecat23]

Chef John will teach you better how to tie it up . mad using strips of string.

[@peacesearcher4598]

Medium

[@bentonmckinney5454]

Use olive oil better sear & flavor

[@the1enlightened1one1]

u killed it(overcooked)

[@marvinmcmiller6238]

the best way to cook tenderlion is to smoke it.

[@djlefleur123]

120f is not medium rare. That is raw. Medium Rare is 140. Rare is 130 to 135. That final cut of the roast is not a piece of beef cooked to 120. That thing is cooked medium to about 150.

[@devinthomas4866]

120 rare, 126 med rare, 134 medium etc. anything beyond 145 just cube it up and make an $80 pot of chili , apologize to the rancher and the butcher and eat some leftover pizza. Always remove roast 5-10 degrees before desired serving temp, will carry over cooking (large cuts hold heat) Convection setting will help with browning if you have it

[@deedeemooreco.2304]

Devin Thomas You’re correct. I prepared my tenderloin yesterday and (it needs to be room temp, sooo important) tied it, marinated it. We smoked some flaked salt I’m using. Can’t wait! But you’re correct about continuing to cook for about 10 minutes. 👍🏼 my roasts are cooked to 140 because we love medium rare.

[@Dallas-xo7gi]

unwrapped for 15 min. the dam stake is cold

[@franklauriekranitsky2782]

Mustard? That's Nasty!

[@richardtwardy]

Hate mustard but after cooking u can’t taste it. It’s just a binding agent

[@shirtlesslager]

This young lady doesn't eat much of anything, that is for sure. I wonder what she looks like in 2019.

[@farq2688]

A healthy BEAUTIFUL woman