Perfect Beef Tenderloin Roast Recipe + Sautéed Wild Mushrooms

[@ralphspicer1466]

Fixing this again this year! It’s becoming a family tradition!

[@Natashaskitchen]

Yum!! That is a beautiful roast!!

[@elizabethroseman7702]

This is my go to "impress your guests" beef tenderloin roast recipe. I've made it many times!

[@ChefBillyParisi]

Appreciate you trying it!

[@noelcleary9839]

Another great video chef. Its great to watch your channel, your perspective on food is on point. Thanks

[@Rubykitn3h]

Thank you chef you are the best , that's how I requested before you made it . I'm a big fan of you

[@jfleischman8415]

link to that rondo pan that looks perfect!! Love this recipe, thank you Chef for sharing

[@Royal-Tee7]

Why did I like this video as soon as I saw it on my newsfeed? I haven’t even seen it yet. 😂

[@cherylbuchen7454]

Love the high sided pan with straight sides. Can you please list what the pan this is and where to purchase? Thanks

[@pmchamlee]

Absolutely PERFECT!

[@Aaron-vt6gh]

Such a classy meal. I will definitely try the mock chimichurri sauce for dipping ;)

[@sarabahrani7106]

Great job thank you for sharing all the details. How long for medium-well please?

[@fertexas]

Use a thermometer better and wait for 130° F

[@janforni3076]

Can you marinade the meat with seasoning in the fridge overnight or does it have to be cooked right away?

[@kristannchigro2074]

What should I serve with it

[@markgransbury8377]

Delicious! What style of potato dish would recommend with this dish?

[@karenleask2633]

Looks delicious. Can you sear ahead of time and roast later?

[@psp785]

I want to try this tomorrow what beef stock do you use. I tried to Campbell's one in the past and it's trash

[@cherylbuchen7454]

Can you give the timing for medium?

[@jdjking]

What is the time to cook for medium well?

[@fertexas]

Thanks great recipe. I just used the same pan where the meat was seared (too much flavor there already) to cook the mushrooms and used Port wine and demi glace on them. Umami city :)

[@shellycarter155]

I can’t wait to make this!!!

[@letegabriel2721]

Amazing Bravo Bravo, Thank You.

[@sklages_82]

Would you stuff a tenderloin? And if so with what?

[@patriciaflorian4367]

Good explanation

[@MackSteele1]

Beautiful.

[@tedjeanmahoney8547]

AWESOME THANK YOU

[@jfleischman8415]

oh yum! thanks!

[@jonathanl1079]

why do we not keep on high heat the whole time during the cook process?

[@jonathanl1079]

for the roast sear

[@mohammed.kitchen465]

Yummmy

[@octopus8420]

Yes, beefs are definitely the least confident/competent part of my cooking. As a student you actually save yourself a lot of money learning to cook with fresh ingredients - at least here in Europe -, but cuts of meats regualry are just too heavy on my budget. So I know how to debone whole chickens, do a million things with ground beef, make stews and cut nice pork medallions, but I have almost nobexperience with steaks. :/

[@otakuguy4423]

shroud is that u

[@kaosactual1]

That meat was 120-125 max.

[@vanq884]

Whooo

[@lindafurr2404]

I can’t afford beef anymore.

[@fertexas]

:(