Pan Roasted Beef Tenderloin steak

This video is a pan roasted beef tenderloin steak. It hyas a citrus , and herb sauce. this recipie is done on the stove top and finished in the oven. Also, it featurs basic cooking skills, and the basic recipie is outstanding.

[@magnusoddsson8168]

Have been doing this recipe for Christmas now for many years. There is no Christmas without the Chef Rocky recipe!

[@Brisco1983]

Two minute sear on each side and then six minutes in a 425 degree oven will yield medium rare filets. That’s with 2 inch cuts. Use a cast iron for best results.

[@loukeith]

Brisco1983 knows his stuff!

[@d.e.b.b5788]

OK. I tried this. Came out great. time and temps; initially pan on med to high heat. 1 1/2" steaks. 2 minutes on each side, then I seared the sides and ends 30 seconds each (I only cooked two steaks at a time, and grabbed both steaks at the same time to sear the ends and sides). My oven was 300 degrees, and I put the whole pan in for 2 1/2 minutes (for medium steaks, you'll have to experiment to see how long you want yours to stay in the oven. THAT IS CRITICAL! If you leave the pan in the oven the wrong duration by even 30 seconds, it will change from rare to med/rare to med to well! Time it exactly, as ovens can vary. then let the steak sit on a cutting board for 5 minutes before serving. Way too many people want to believe that THEIR WAY is the only way to cook a steak. as the old saying goes, there's more than one way to skin a cat.

[@octoberstardust]

Thank you.

[@drose977]

THANK YOU. I watched his whole video and he never mentioned oven temp or how long. Thanks to you it's now doable.

[@kayhawkins9761]

Amazing Video and instructions. Never made Beef Tenderloin before and with your instructions I made it perfectly on the first try. It was a huge hit for dinner! Thank you!

[@RonRicho]

Really marvelous technique here. Coincidentally I bought a tenderloin today and I will use your method this evening. Looks good. Thanks, Rocky.

[@TheOlavarria49]

+Ron Richo: Did you happen to have on hand all that shit that goes in the pan with it?

[@TheFaro2011]

+Jammin Dave it's no biggie,I everything at hand just would have to get the steaks

[@deendrew36]

+Jammin Dave none of those ingredients are out of the ordinary! I would venture to say that most established home cooks would have those ingredients on hand. Just need to buy steaks...that hopefully have a bit more colour than those ones. Unless it's the lighting.

[@amarige25]

Sir, you did an awesome job making this steak. Simply Fantastic! Can’t wait to try it!

[@benslooking4coolstuff]

Great technique! I need more of a display of the final product! ie: ...slices, etc., because that was beatiful!

[@prioritymaleman]

Rocky this is the best steak recipe I've ever seen. I know I'm late to the party, but this looks amazing. Trying it next weekend! Thanks.

[@01Prostyle]

Great video finally a true cook in the kitchen love the way you created flavor without compromising the beautiful tenderloin. Keep the vids coming love to see your creations!!

[@manfredmann9708]

Nice one. That is honest cooking ! Great .

[@AbdullahBarasheed]

Looks fantastic 👌👌😋😋

[@davidmcallister4959]

Regarding your crushed seeds in with your pepper... First you said cumin then later u said fennel. Which is it?

[@LordBruuh]

Very nice video, Rocky! :)

[@lilmse9879]

Hi Rocky, I'm going to try this tonight, I will let you know how it comes out. This looks sooo yummy. Wish me luck lol

[@bonnierichardson2238]

This sucks, you don't say how long to cook each side in the pan, and you don't say what temp the oven is or how long to keep in the oven !

[@lars123mc]

Bonnie Richardson if you actually want to become a good cook you can't always gollow recipes

[@JeevesReturns]

Bonnie Richardson Possibly he’s assuming that you’ve been near a kitchen at some point.

[@paulgeorgia8013]

The searing depends on the thickness of the steak, but it’s more of a visual decision. Regarding the oven, use around 450 F, and it’s best to use a meat thermometer. Get it to around 120 F for medium rare, as it will continue to cook inside while it rests. Good luck

[@bzzi]

Paul G Thanks Paul! So easy to criticize, but much better to teach, and pass along kindness!

[@you-pg2fh]

Bro it's not a tutorial

[@catcast20]

That looks soo good

[@chefrocky1]

thanks i can tell you get it . i am just trying help people to develop flavors . and keep it simple thanks again chef

[@TheFaro2011]

great technique mate

[@ltreloar]

I tried your sauce and cooking style. great. I'm just getting started and a hobbyist at best. post more videos. Question: your pan stovetop style is great if you have a few smaller cuts, What do you do if you have to cook a greater quantity of larger steaks (like ribeye)? I have a smaller oven (bbq is not an option)

[@brnvxn]

YUM! Looks absolutely delicious... I just brought a whole tenderloin today and am going to break it down....I was looking for a recipe and came across your video.....I'm so doing this...just wish I could find that beautiful looking tangerine you have there! I've never heard of it before today.....I'll just sub it for a regular tangerine...Thanks for the video :)

[@bbqbrothers3648]

Wow! New SUB here! I recently made a Tederlion Steak on open fire and your dish look amazing!'Hope to stay connected! 👍☺️

[@LATASHASPEAKS]

Forget haters they talk crap and cnt boil a perfect egg..from one chef to another great technique and flavor profile i have done that with blood oranges for pan roasted salmon...thats why its a thick line between cooks and chefs..like really only a non experienced cook would say chop up the garlic that would obviously turn to burnt garlic and a bitter pan sauce from sqeezing the orange in it and it carmalizing to quick..."Pan Roasted"..do homework those that want to learn how to cook

[@chefrocky1]

thanks you are right i will take your advice i am a chef and need to supply all info i just started to make vidos and input like yours is very inportant

[@tabithan2978]

Oven time depends on thickness, use a thermometer to 140.

[@edcristofoli5041]

Great Job Rocky!

[@zard3666]

Cooking this tonight,Thank you,And Cant wait!!!!

[@carriecarrie7975]

Thank you for the video, I made this tonight. You're the best! Thx!! :-)

[@user-kp7ls7ml1h]

thx for sharing so much

[@paulogarcia4025]

I'm did!!! Is delicious Thanks

[@themaximusone]

great video im actually gonna try this by the way did ya make a video of the asp/pastery puff ?

[@MennoniteFarmhouse]

Where is the puff pastry wrapped asparagus? That looked amazing 😉

[@user-qg4de2eu7o]

I trust this guy)

[@vexpro]

nicely done, simple and effective

[@thislovelylife23]

How long was it in the oven and what did you pre heat to?

[@timarnold9763]

like your style Rocko!

[@josephzhang1797]

Why not crush the garlic?also why not put the butter before the steak is about done? Put the butter at the right time may bring about strong flavor. Please advise.

[@Xanifur]

Awesome! Thanks this is great

[@MrJoeylj]

Great video just your lighting wish it had better light so I can actually see the pinkness of the steak

[@ghostsmoke11]

I didn't catch it, did he say these are thick steaks?

[@vinceamato1201]

Good video to help learn pan seared filet mignon. Sorry your camera man was in love with the zoom. Wish you would have said the thickness of your steak, how high the heat was, how long you seared each side, and the temp of the oven. Oh well. That's it guys.

[@jonasgrumby1093]

You say "chef rocky" but no chef hat, only a baseball cap

[@ferrellae]

looks great but no cooking times or temps............i get it though....steaks aren't the same thickness.....even so, would be nice to have a time frame for the steaks you bought. that said...nice result. I hope mine come out the same.

[@chefrocky1]

in this recipe we looking get a roasted garlic flaver in the glaze chopped or crushed good for strongerup front flaver wewhant to have in this dish sweeter background flaver the butter can be put in at end to to help bring together basting steaks with the butter early is a a way to bring good flaver and color to surface of steak

[@ritmomotor]

i try it , damm was so good. Thanks

[@shario7894]

can you use Peanut oil

[@raymondj8768]

woa extreem close up hahahaha dude please make a few of those and mail them to me !!!!!!!!

[@apfitekhsani3208]

It's good, dad :D i always wanna try make steak by my self, thanks

[@dang.732]

what is temperature of the pan and how long it is seared ?

[@nomanejane5766]

🍽

[@bessbenali4267]

At what temperature is the oven? I really don't want to burn.

[@nealart]

Thanks!

[@daniellealeman1050]

Cumin or fennel - which one?

[@RonaldoLivieri]

Did not give times for how long in the pan

[@CathyZhang]

Did you mean corinander? Which is the same as cilantro?

[@CathyZhang]

What kind of herbs did you use?

[@ericm9305]

What type of olive oil did he use?

[@gingtran2385]

He said Frickin PASTRY PUFF

[@jeffreyanderson2555]

Excellent technique. What oven temp do you use?

[@chefrocky1]

the time in oven depends on thickness of steaks check after 4-6 min inside temp 130 135 med

[@easterdm]

aren't you boiling it in the beginning? your heat on the butter and oil seems low.

[@chefrocky1]

thanks

[@kathyshouffler2632]

What oven temp?

[@JDubZENT]

I like the choice of ingredients but i woulda of just seared one side nicley in oil, flip it, add the butter, shallots ans garlic then started basting then put in oven

[@cheridamico9211]

Where is the recipe? Would you please write it down and/or post a link?

[@josephzhang1797]

Why crush the garlic?more strong flavor will be.

[@jamesdostie3556]

everybodys a cook now

[@ltreloar]

I like, but wish he talked more about time and temps

[@drugsilove2364]

Add the butter at the end, not at the beginning. The fat from the butter "pulls" the fat away from the meat. You want to keep as much of the fat in the muscle layers (aka. that's what makes the meat "juicy", aka. the flavor).

[@skylarmccloud4080]

That and if you put the butter in too soon it burns and kills the flavor.

[@chefrocky1]

the steaks rested for full 5 min the plating part of video was put in after final resting check last seen you will see the pan had already been removed from oven

[@DadoFrk]

How do you find tangerine with no pesticide treated

[@deendrew36]

Organic

[@EdgarHammer847]

Clarified butter.

[@jamesryan7854]

That was medium well.

[@stevenkingston51]

lost me with the tangerine

[@lucianedisner6260]

😲👏👏👏👏

[@bigbotts6023]

Making Filet Mignon this way makes me cry. What a waste of really good meat.

[@zigwil153]

There's no sear on those filets.... started with too much fat in the pan.... pan wasn't hot enough prior.... butter added too soon... use cast iron...

[@TheBrittanyrose22]

what heat setting?

[@TheBrittanyrose22]

great vid

[@chefrocky1]

ya

[@raymondj8768]

at least smash the garlic get that flavor kicken . o man they look so good !

[@chefrocky1]

corinander seed crushed cilantro is the the green leaf you are right same plant but defferent part

[@joeydisu3736]

no procedure ?

[@deendrew36]

Isn't the whole video the procedure?

[@caileeb.1172]

+Drew M lmao

[@cliffcox7643]

nice mister. I'd add my twist for modernist... sous vide how you like, then do the same sear on a slightly higher temp and shorter time.

[@arshadAhmad-ux2hw]

Beef with orange .... sure

[@abelcerrillo2162]

I cooked sum tender loin an that meat hurt my gut. No more red meat for me.

[@robertogonzalez2153]

EXTRA LIGHT OLIVE OIL

[@chefrocky1]

large steaks 2inch and up oven should be 400 f time depends on doness temp inside steak around 130

[@chefrocky1]

check new video rib eye steaks you might like

[@stdavross666]

important process ...yes it is. chup chup.

[@Gordonsmusic911]

Your directions on how to cook a filet leave much to be desired.

[@bosoxno979]

did he say drizzle? ugh

[@PhotoMan]

Wow.. you really need to crush the garlic, shallots and the herbs to get the flavor out of them, as well as squeeze the juice out of the oranges. What you're showing us won't do much. You might a swell as wave it over the steak like a wand - the result is the same. And I'm not even a trained chef! And how long and at what temperature did you put it in the oven for to finish it? Chef Ramsey would kick you out of the kitchen by now...

[@easterdm]

he has no idea what he's doing. he ruined it after 3 minutes of boiling

[@jamesdostie3556]

what a mess

[@awenindoe]

Stop moving the steaks so much!!

[@gingtran2385]

Yeah he should have not moved the steaks or he would have a crust

[@gingtran2385]

Would not

[@chefrocky1]

you and chef ramsey should get a room together or you should just bite me

[@TheOlavarria49]

Why adding all that shit to a cut of meat that is flavored all by itself? SMH....

[@EdgarHammer847]

So you're a salt N pepper kind of guy? No problem with that. Give your opinion instead of SMH.

[@hypermagical_ultraomnipotence]

if he was doing that with a cut like a Ribeye or, even worse, a Spinalis Dorsi cap steak, I'd say the same. However, because of the leanness of Filet and lack of marbling, it is naturally a very very bland piece of meat, which is why people flavor it with butter (fat is flavor), and other pan sauces (au poivre for instance comes to mind, or a bechamel, or a redwine reduction). My only difference of opinion-- and the recipe looks dead on killer like few I've seen in awhile --is the done-ness. For a Ribeye, Cap Steak, or a New York, I'd go for Medium, whereas for a Filet, I don't like going much above Medium-Rare, if not Rare. Because of the lack of marbling, aka intramuscular fat, it's very easy to overcook a filet, and turn a 12.99 a pound steak into so much shoe leather. Whereas, with a ribeye, cap, or NYStrip, I prefer medium, to let the fat melt and flavor the steak. But the flavor profile (Garlic, Thyme, Butter, Oil, Orange (which I've never seen in a recipe, but I can see how that adds a sweet note to the whole sauce) and Shallot) sounds seriously seriously good. Only aspect I'd add, to boost the flavor profile, is a dash or two of soy or worchestershire sauce for an umami bomb that boosts the savory.

[@TheOlavarria49]

P Berry The experts preferred cook the steak with salt and pepper. But most experts also top it off with some type of sauce. There is nothing wrong with that.

[@sgeli7e572]

He likes it his own way also the tenderloin really doesn’t have that great marbling or fat so that takes a lot from the flavor of the steak so I’m guessing he wants to add to the flavor

[@MrRyuTko]

Worst camera man.

[@PedroSilva-zs3cu]

Americanseusuali no taste , for food

[@chefrocky1]

ya

[@chefrocky1]

ya