Roast tenderloin with bordelaise sauce and potato gratin

[@aragusea]

Q: Why did you season the outside of the roast, when in your recent honey-mustard chicken video you argued so vociferously in favor of only seasoning the pan sauce? kzbin.info/www/bejne/bXm7op6gjLhlptE A: I seasoned the outside of this roast because I did not return it cook in pan sauce (which would dissolve any exterior seasoning on the meat into the sauce anyway) and because this is not a dish in which you can count on every bite being covered in sauce. Some people might like more sauce on their slices, some people might like less, some people might not like any. Q: Why did you pronounce those French food names the way you did? A: Because I think if I affected a French accent when pronouncing French food words, I would sound like an even more insufferable tool than I already do. This is how you say these words with an American accent. When French people say American words with a French accent, we don't get all huffy; we think it's sexy. Q: Have you changed the capitalization of your video titles? A: Yes, I've decided to switch from title case to sentence case. I think title case is too formal for KZbin.

[@andremaldonado7410]

Couldn't have had better timing with the video, now I have something to pass some time while my model trains on my computer

[@sweetpeaon3]

You didn't answer the most important question. Did the in-laws enjoy the meal??

[@DEFxRECON]

I always love the sass you add to these question parts

[@louiswilliamson5937]

You might sound like an insufferable tool, but you'd be OUR insufferable tool.

[@hugonamenlos7218]

Q: where did you get those hot ass jorts?!

[@BeatingBros]

Adams videos are a perfect combination we’re the video provides the substances and the comments provides the flavour.

[@jeerdezus5991]

I dont think you couldve explained it in better ways.

[@TheElectricblueberry]

One could say its a "perfect binary system".

[@kiyasuihito]

That's why Adam never seasons his videos.

[@joeybaboey691]

@@jeerdezus5991 they could've if they used the right where ;)

[@Cynt3r]

”we are the video”

[@jeerdezus5991]

Hey im 11 years old and i love cooking and boy are you a helping hand. I just wanted to say thank you so much for making these videos.

[@matijabesednik5334]

Good luck, you will love cooking

[@jeerdezus5991]

Plat Yes, of course at this point I just buy some things and try to create a recipe

[@sweetanzu2231]

Frukt Plasil I’m 10. ☺️ I love cooking too!

[@plantbasedplant3505]

*Wait , that's illegal*

[@pacomoreno190]

Nice. 13 here and I'm very happy on how much my cooking has improved to even sometimes surpass my Mexican grandmother and my parents

[@rytyrocks518]

I like how his kid is just playing his switch while he’s making it

[@Epicdps]

He's playing Super Mario World 2 Yoshi's Island. :) I recognized the music and pirahna plant chomping nearly immediately. Hehe.

[@muzzyLimon]

@@annoyingbasementkid861 that escalated quickly

[@galileogalilei6936]

Where does it show that?

[@adriansookai]

@@Epicdps isn't that game like really old? I don't know my Nintendo

[@Epicdps]

@@adriansookai it is! Probably on switch virtual console.

[@Passionforfoodrecipes]

I was layering together a gratin joke, but I figured it'd get roasted, besides I just don't want to start a beef!

[@aragusea]

I can't decide if I want to pin a medal on you for all these puns or block and report you for war crimes.

[@HarshSingh-iu3xs]

@@aragusea Nuremberg trial

[@vincentbecker7850]

Adam Ragusea why no White wine

[@williamaftonpizzeria]

Adam Ragusea ok someone had to do it pwin him pwease mistew adam UwU

[@Passionforfoodrecipes]

@@aragusea lol tough call I know!

[@mathewgoquesan3322]

"That's called silver skin and pretty sure you can make violin string with it." Yes, they're called gut strings. They give a warm sound but they wear out more.

[@adog3129]

wow

[@Triw3]

wow

[@squag0711]

wow

[@shikhar3281]

Wow

[@Deepwaterjew]

wow

[@WBrown999]

I made this for Christmas yesterday, and it was incredible. My wife said it was the best beef she has ever had. Thank you, Adam!

[@roadchewerpe5759]

“Usually at least a few people want it closer to medium”... Yeah, then there’s the one person who chucks it in the microwave until it’s beef jerky.

[@tarambukis-c2q]

that fucking bastard

[@Lizziefilmsthings]

*Laughs nervously*

[@blob6295]

beef jerky looks like dog treats

[@jbetfifty5904]

I beg your fucking pardon?

[@roadchewerpe5759]

jbe tfifty then they put *ketchup* on it.

[@vin7175]

Adam: In goes maybe a cup of *red wine* Everyone: *Wait, that's illegal*

[@tarambukis-c2q]

sirens intensifiy

[@divusgaiusjuliuscaesar4657]

VinDuo so he has chosen.... death

[@oferransenberg5291]

"Why I roast my viewers and not my steak"

[@anonimushbosh]

You win the underrated comment award

[@Traxxp]

that joke is not funny anymore

[@kairuku8498]

Traxxp thank you mr comedian

[@SoggySocksYT]

Why would you roast your steak lmao

[@arditeider2812]

You did it! You broke comedy down to its bare essentials!

[@charlie_mario6292]

First I wondered how you keep the sauce from splitting without a roux or something but I realized it because you cook the potatoes in it the starch keeps it from happening. genius

[@SuzanneBaruch]

It's an old trick.

[@603xxg]

Professor Adam - Say it again! Students - It is a perfect binary system in which the meat provides the structure and nutrition and the gravy provides the flavor. Professor Adam - You're goddam right.

[@fsdhuy]

ysac vibes

[@hopelessheathen8190]

0

[@MrMickio1]

It works here but its BS in his turkey video because dry meat has a horrible texture no matter the flavor.

[@brendanryan8439]

@@MrMickio1 gravy fixes the shity texture

[@anope9053]

this was the moment when adam became raguseaberg

[@turkeygravy0]

he's speaking about a perfect binary system yet again

[@OldManJenkins69]

new meme :o?

[@Caseyuptobat]

Dude likes bland meat and rich sauces.

[@hiimverycool9677]

turkey gravy I only liked this comment because you had 99 likes

[@rawr2817]

I’m sure no one cares but, I got your comment to 200

[@dizzytheday5586]

Got you to 272...not that anyone cares

[@Movie_Games]

So weird that tenderloin is so expensive when it has no flavor. Feel like I want to try this with another peice of meat. Sous Vide it to get it like a tenderloin, reverse sear it, and then dump in all the juices from the bag into the pan and continue with the shallots and demi glace.

[@b0wl.]

Movie Games dude it’s called tenderloin for a reason cuz u pay for tenderness lol

[@presentmic3605]

Why are you reverse searing after having it sous vide? Cook it sous vide, searing quick and hot and thats done. Reverse searing would be bringing it up to desired temp in an oven or indirect heat and then searing it in then pan or direct heat. But sous vide does already the first part. The reason beef tenderloin is so expensive is because it is a muscle of the animal which is used rarely hence the tenderness plus its rare. The 2 things combined is pretty much the reason. The reason of this cut to he in this dish is that the sauce he used is extremly rich, the gratin is rich too, using a strong beef flavored fatty part like a ribroast would be suuuuper strong.

[@Qwerty-qu7qf]

After H;ours i think he means hes gonna sear it after he sous vides

[@Daniel_Productions]

Guga moment

[@menancingdoge3728]

@@Daniel_Productions "i know it doesnt looks that good right now, but watch this!"

[@tomalbert8995]

Foremost- love the way you don’t spend 2 minutes introducing yourself and what you are going to do. Secondly and more important; you moved right to content, quick descriptions, excellent film, great explanation, and very accurate cooking technique - I am a FAN!

[@leongaines3805]

Adam, thanks a lot for the chicken parmesan and pizza recipes. They come out amazing every time, and I get a lot of practice in the kitchen.

[@jeffreyxu6430]

I love how you use as few tools as possible, so everyone can make it. Honestly this is one of the best food channels out there, and one of my favorites. Through all the memes, I honestly love this channel.

[@Cygnus378]

Could not agree more about the Bourdain. I’ve listened to kitchen confidential 4 times now and its pure magic. I think the best book about cooking, eating and traveling. After reading it I was very excited to see Adams recipe for demi glace as it was so central to bourdain’s cooking at Les Halles

[@Turnabot]

I love how his son is just in the background playing on his switch. Innocence

[@v1lkins]

When 500K-subscribers channel answers questions about the recipe in comments, it shows how much you care about it! I love and respect you, Adam

[@offset2632]

Happy 1 mil Adam

[@guuskeizers8457]

You are the only chef who has great tasting recipe, but understand that we have no infinite time. Thanks from the netherlands

[@justinmclamore3867]

I have some Demi in the freezer I’ve been “jugeing” up sauces with for the past month. Liquid gold. I’ve actually made some with chicken wings and turkey wings that I feel could take on any veal Demi. Also, this video got me to purchase both his audiobooks, so there’s that.

[@darrenbrooks9256]

We’ve been making dauphinois for years and they’ve never tasted as good as making these Gratin potatoes as per the video. Leaving them to sit for 30 mins as well. Perfection. Thank you 😃

[@Juan94766]

Hearing Bourdain's voice again makes me emotional...

[@Fiv3Dollar]

Anthony was a hero for this world Adam. The world is honestly a sadder place without him. It was nice to hear him in your video.

[@wahjaifran]

1:05 Cameo appearance by Red Joycon!

[@ibfw1685]

Wahaj Irfan cool!

[@jgperes]

It's probably his son lol. Nice cameo

[@HumanWAname]

It’s the red controller of the Nintendo switch you can see it right after his son is playing it

[@jgperes]

@@HumanWAname Yes i did

[@HumanWAname]

JG Peres what?

[@the1stLoudHeart]

I love that you credit people you get techniques and inspiration from

[@flaminflamango5900]

hi mr adam ragusea hope you're having a great day

[@EntraOfficial]

EDog_15 very wholesome

[@tavanozinedinyazidabdul7471]

Yes, i agree

[@rageroonie]

Yes

[@rytyrocks518]

“In goes a cup of red wine” Everyone: *Impossible*

[@nd5030]

Can someone explain the red wine jokes?

[@nd5030]

@Blargh Channel hahah ok thx man!

[@itsmanew5994]

Adam also claimed that adding red wine to a meaty sauce is overkill, that's the real scandal !

[@pocketpicker6613]

No...*it's necessary*

[@tomkandy]

I mean it is called Bordelaise sauce lol, and it's not the white wines that made Bordeaux famous.

[@Sasquatch6987]

1:05 I bought a Switch for my son this year, looks to be the same color y'all have. Loving it!

[@zacharymiddleton9530]

Hi, just some info, the switch only comes with red and blue joycons, you can buy other joy con colors separately, but the switch only comes with those too, so anyone who buys a switch, will have the same colors as you,

[@navi.2176]

@@zacharymiddleton9530 they come in black

[@ilovetweek000]

yeah they also come in black AND there are custom joy cons that you can buy

[@jtgustafsson]

I see myself as a pretty good home chef but you have significantly raised my level, thanks for your videos.

[@evildrporkchop4628]

We just had a car accident like 5 minutes ago in front of my house but thank god I got you notification because your videos help me when I'm frustrated.

[@turtle2168]

Are you ok

[@evildrporkchop4628]

@@turtle2168 yeah it was my dad who got his truck crashed

[@turtle2168]

Ok good to hear 😀

[@toniodejimi3905]

Oh my God! I hope you’re ok!

[@evildrporkchop4628]

@@toniodejimi3905 yeah we are ok just disappointed because that was my dad's work truck.

[@Alkred1952]

I have watched this 20x over because it looks so good

[@Shteeeeeeeve]

Adam: This recipe is sponsored by... Me: Squarespace, we know Adam Adam: ...Audible Me: NANI

[@lucianatilano5320]

Finnaly a comment about how every other video he sponsors squarespace xD

[@normanho5631]

Its all fun and games till hes sponsored by r-

[@slimev.2631]

-aid shadow legends

[@elisabeth4912]

@@normanho5631 I've got news for you

[@user-rb5sv3vh2c]

Thank you for the Anthony Bourdain bit. An imperfect but great man

[@shivangpatel4640]

"the best thing about this dish is that you dont have to measure anything." dont act like you would...

[@UnownZero]

I respect the credentials given to Bourdain here. A solemn reminder of morbidity during holiday times, but it's important to remember those lost in time. Loving the content Adam, keep it up.

[@sixtyninedegreeskelvin159]

Wine report: Yes End of Wine Report.

[@awiseman93]

I see your son playing Nintendo Switch, that’s an awesome way for him to hang with dad in the kitchen yet not be bored. Great job Dad!

[@uscdude159]

Man, Adam might just be the best Foodtuber out there right now.. I honestly can't fault his videos.

[@jonahb5629]

Xd

[@mateodeusername]

Kitchen Confidential changed my life and I also got my gratin technique from the Les Halles cookbook, but the demi cube idea came from the man, the myth, the legend, Chef John.

[@DarkFluff]

Adam: throw in a cup of red wine. White wine: am I fucking joke to you?

[@crinoxum6549]

ha ha so funny right? 😑

[@unrelatedK]

aha water sauce

[@Putzq]

props for not adding 17 unnecessary seconds to the video

Everything you've ever made has always made me want to go to the kitchen and start cooking. Thanks for these videos man!

[@noelwiedemer7430]

Just did it for my family. Got told it was super tasty a lot of times. Thanks for another great receipt.

[@Aromantic_alien]

ah yes, the perfect receipt

[@patwawryk7717]

Such a simple classic dish yet amazing and always a crowd pleaser!

[@curtissschneider39]

I made this with a NY Strip roast and asparagus, and the demi-glace I made following the other video. Beyond incredible!!!

[@TonyCassara]

One of my favorite holiday meals, thanks Adam!

[@videsandberg5706]

I really love the way you make your videos, it makes it feel kinda personal. You’ve helped me step up my cooking better than any other person.

[@peterdaigle4772]

I normally serve roasted prime rib for Christmas dinner. I like the idea of tenderloin instead. Also, i haven't made demi in ages, so i think it's time to try the chicken wings and beef shank method. Love the science of these vids.

[@ledzeppelinfan1001]

How did it turn out?

[@olihahehshshhwlwkennd8953]

Was it good?

[@charlieismyname]

Right in the feels hearing Bourdain's voice

[@grimmwald3137]

Spring onions are very underrated in the common household. We tend to eat them raw with lentil soup and other stews, but grilling or frying them is fine too.

[@dmtuan]

Perfect description of the tenderloin and demi-glace sauce you got there (8:15). Kudos to your script writing.

[@geraldkramer9172]

Instead of spring onions, carrots with also be really amazing with that butter and leftover goodness from the sause

[@presentmic3605]

Taste is subjective ofcourse but I think the natural sweetness of carrots make it too similar in taste when it comes to this dish, you (or at least I) need something sharp in taste to contrast the flavors provided by the dauce, gratin and meat

[@antarcticpenguin]

I made this and it was *amazing* but I did a few modifications. 1. I made the gratin without garlic, and put butter instead (I put less cream) 2. I replaced the green onions with rice. 3. I didn't make borderlaise sauce. 4. I used a cut of wagyu.

[@username11011]

What wagyu grade lmao. If it was A5 I would’ve got sick after 4 bites

[@blabla-pd3km]

I love borderline sauce

[@kainedevlin5166]

Robert Sipos underrated comment

[@trainier]

Center cut is so much more expensive I don't think it's worth it. I was discouraged by the sauce in your intro as I typically do a dry seasoning that works out quite nice but after watching the video I am sold. Really enjoyed this and will definitely try next time I splurge on a tenderloin.

[@CaarabaloneDZN]

Adam: "I'll also prep my vegetable side, wich will be spring onions. 2 or 3 per person." Also Adam: proceeds to prep 50 Spring onions

[@markoslamnik2812]

Dood, the production quality of this video is amazing! Nice kob!

[@James-lk3ts]

Last time I was just his early Adam was seasoning his cutting board, not his steak.

[@ZonalJump97]

@@tonish727 r/woooosh

[@vqqqqq]

@@ZonalJump97 haha reddit funny

[@randomdoge5398]

ZonalJump97 r/ihavereddit

[@Tom-dr7dh]

Made this for Christmas dinner and my daughter said it was the best steak she's ever had- and she's pretty picky. Thank you!

[@guscox9651]

I love how the "sponsored by audible" was accompanied by ASMR gravey pouring

[@anonimushbosh]

Can’t believe these finely crafted segues are still sneaking under the radar!

[@Cendir320]

If they ask for well done Tenderloin: we ask them politely, yet firmly, to leave.

[@birflurnstun1346]

What about medium well?

[@hengsqable]

Then what about medium?

[@redbirdsrising]

You have the best sponsor transitions in KZbin. Well done once again. I actually watched the whole ad.

[@tinygrass6867]

“Enough for maybe six people..” my family: *one entire roast per person*

[@diegoforest]

Been watching cooking vids since Gram Kerr and Child and Adams is one of the best. Bourdain meets Flay meets Alton Brown. Great stuff for serious cooks.

[@willbainbridgedrummer]

9:01 "You might be doing a lot of travelling" *cries in COVID-19*

[@ChristopherTradeshow]

Adam would totally win masterchef. But I don't think he's the competition type person. He just likes to cook amazing food that everyone will enjoy. I just know, his family is all silent at the dinner table because the food is sooo good, that everyone just wants to eat

[@TheIrisCZ]

"I want it fancy for my in-laws." Meanwhile my in-laws after making double well-done steak: "It's raw!"

[@yomandinga]

Christmas is my thing but I think Saucy beef day needs to be a thing too.

[@danny___928]

thank you for using gouda such an underestimated cheese 😅 such a better option than greasy sometimes sour sharp cheddar , gouda is a mild yet flavorful cheese that really tastes so heavenly

[@nonyobussiness3440]

Danny P American cheese is better

[@viethuongvothai686]

non yobussiness nice joke

[@viethuongvothai686]

Danny P im pretty sure any aged cheese is greasy

[@danny___928]

viethuong vothai gouda is way more creamy and a better middle ground than cheddar tbh

[@viethuongvothai686]

Danny P well, im not comparing them or claiming that you are wrong, im just pointing out a fact that both is greasy

[@EzekielDeLaCroix]

Modern ovens are a God-send on the holidays.

[@ncooty]

@1:04: You cut the rind off of a smoked cheese?! Oh, that really hurts to hear. Smoked Gouda doesn't have a rind; it just has a layer of smoky awesomeness!

[@Nsxeel]

Oh man, that homage to Anthony really hits hard. I miss him so much. He may have loved pork but he definitely was/is a goat.

[@ATaylor369]

I am not sure Kenny Rodgers would approve of this recipe but i'm willing o give it a shot he did teach me after all that often things like this is a gut feeling.

[@Monkeyheadtpc]

Thank you for adding metric measurement units!

[@thewhatwhat12333]

Finally, some spring onions

[@wotman8942]

i love green onions for broth and steaks and other many foods its so fresh and earthy and so good

[@chumnawalla3505]

"This year when you'll be travelling." Ha!

[@Peyton1218]

I've used half and half for gratin for years :) cool to hear you like it too

[@unmeshdatta]

I loved the idea for a potato gratin. I once served a tenderloin with mac and cheese, and I'll definitely give this a try. Do you think that waxy potatoes would ruin the taste of the gratin or would it be bearable, because I think that it might make it too much like pasta instead of potatoes?

[@aragusea]

I don't think you'd notice much difference in the taste, since the other flavors are so strong. it's mainly a textural difference. if I was gonna use red waxy potatoes, I might cover it for the first 15 minutes of cooking. That way I could cook it a little longer to tenderize the potatoes without overcooking the top.

[@Daredevil-sk4ih]

Adam at first i used to watch your channel but now my whole family watches your channel and they all are subscribed

[@Jacob_G9]

3:04 thanks for showing what silverskin looks like, i can never tell what part of beef is good and what's the guitar string like meat

[@will-dd7ou]

Jacob A. Gallant you’re welcome

[@paultech9385]

2 for 2! The family thinks I'm a chef now. Amazing Turkey dinner and now an amazing beef tenderloin. My son is a new believer in smoked Gouda.

[@user-ok3sl2fm3w]

As a chef, his cutting board moving around when he is cutting on it.. is driving me nuts. But kudos to the cooking 👍

[@SuzanneBaruch]

I noticed that, too!

[@Stanats]

My new favorite cooking channel.

[@madcircle7311]

0:51 well you learn something everyday

[@zgamer200]

Today Adam will show you a proper money shot for your fancy holiday dinner.

[@andrezhang468]

Last time I was this early the white wine were still grapes

[@GelidGanef]

You gave temps in both F and C! Even old man Ragusea can grow a few heart sizes for the holidays ❤❤❤ Im just kidding. But also im not? I genuinely thought it was kinda sweet. Happy Holiday to you and your family, and thanks for inviting us into your kitchen week after week ☃️

[@HaloVortex]

"It's almost as though it's a perfect binary system where the meat provides the substance and the texture while the sauce provides the flavor" Thanksgiving Turkey flashbacks...

[@bwest-yq3uc]

You are the mother -in- law's ... favorite son -in -law with that meal.

[@Tydra-i6s]

Nice

[@user-cc2gf3hd9h]

Why did you steal my comment?

[@drowsypig]

Can we all appreciate that he gave his kid a Nintendo switch and was grateful enough to sit there with his dad while he was playing

[@lordlorres6553]

"This Video ist sponsered by Audible" They got us in the first half, not gonna lie.

[@weltvonalex]

Adam is the only one where you can see that his meat is also sticking to the pan, all other act like their meat has magic powers and never sticks, i love i can relate to that

[@NW0237]

0:50 Taking a page out of YSAC’s book I see

[@uwusosobear2104]

I like to cook this exact recipe but instead of using red wine for the sauce, I’ll use cognac with a little bit of dijon mustard, as well as a tiny dash of cream. I’ve tried flambeing the meat in cognac but I’m never able to get a nice flame 😞 the sauce turns out delicious though!