THE BEST FILET MIGNON I'VE EVER MADE (BACON WRAPPED W/ COMPOUND BUTTER!) | SAM THE COOKING GUY

[@annagh2351]

That picture of Sam on his motorbike wearing a t-shirt with his face on it made my day.

[@riccocool]

Rides slow on the driveway. Sa-loooo

[@established_1803]

Same😂😂

[@bradf3963]

Sam, I made this last night for my family. Key comments were: "This is the best steak I've ever had" and "It tastes like restaurant steak" The compound butter turned out great, even though I only had shaker herbs and not fresh. I'll do better next time. The reverse sear is really the way to go, and the bacon added so much flavor. I'd attach a picture if I could, but mine looked evenly cooked just like yours. My own impression was the steaks were tender, seasoned perfectly and the best filet I've ever had. I don't miss the char on the outside like some places serve it. This has a nice little crust that didn't taste burnt. Bravo, you're a hero in my kitchen. Just ordered the latest book, no stopping me now.

[@george8214]

I love your vibe and attitude toward cooking. Many of your techniques are classic and can be used for many different dishes.

[@ChrisMignemi]

I think what we need to see is Max and Chancey also taste and to see their reactions.

[@TheNyster]

Agree

[@jacobj5209]

Let’s see a video where they try and do their own episode and Sam goes Gordon Ramsey on them!

[@marcogustafsson101]

Yes

[@marcogustafsson101]

@@jacobj5209 YES!!

[@snootycactus]

I think we need to see a max and Chauncey both cook in there own episode.

[@normaljohn6035]

THAT PIC OF SAM ON HIS BIKE WEARING HIS SHIRT MADE MY DAY💀😂 Such a straight face lol

[@fliiguy247]

I've definitely grown a love for cooking while enjoying this channel. The pandemic wasn't all bad.

[@tiffanyvarsho1196]

I'm literally sitting in front of not not tacos watching you walk around!!! Had to visit from AZ. Tacos were delish!!!

[@lakersin556]

Stalker 😆

[@torksure6777]

Lol awesome

[@squirrelyshirley7629]

Glad the places are opening up again.

[@MarkRovelli]

Made this last night for my wife's birthday. best filet ever! reverse sear (40min in oven) - bacon/mustard/compound butter... came out perfectly! thanks!

[@herr_panzerfaust2514]

Out of all the cooks I've seen in TV and KZbin, Sam is by far the best one of them all. I´m learning A LOT with your videos, sir. Thank you so much for your work. Greetings from Spain!

[@liquidghostmusic]

Sams the man

[@shinylittlepeople]

Sage is very easy to grow in your garden and it comes back every year.. it gets about 2’x2’ unless you cut it back on a regular basis.... but it’s a beautiful, fragrant plant to have in your garden regardless whether you use it or not. I love having them!

[@lisathorburn]

Love your show! Any chance you’d consider doing an episode on “Spam five different way”? You have such great ideas would like to see what you come up with!

[@tbzrss]

You are entertaining to watch. My favorite part aside from the recipes, is the way you annotate the video so i can really rewind and reconstruct your process.

[@AGlimpseInside]

If you pronounce vase like voz... be prepared to be punched in the Foz 😂

[@DafalganCod]

why would you slap someone for that? very bad

[@jarradmoore6939]

I’ll sit here & wait for you

[@mijote3113]

Shnoz?

[@Nick_Gir]

Vase and vahz are similar things but one is larger and higher quality.bet you can guess what one that is.to each his own but ignorance for you is violence on others

[@RandyFortier]

Canadians tend to say "vahz" for vase because it is similar to French pronunciation. Same with "foy-ay" for foyer.

[@chrisgravatte5003]

The compound butter gave me a great idea. You could use tarragon, shallot and black pepper to make a Béarnaise compound butter. Béarnaise sauce is perfection on a filet.

[@lukesanchez6843]

I’m impressed I haven’t seen Sam wipe his mouth with the whole paper towel role lately😂

[@WhydYouChangeMyHandle]

Wow, just seeing this today but last night I did a very similar thing! Bacon wrapped filet was on sale at Kroger so I seared then baked (both in the same cast iron), and topped with a 50/50 mix of blue cheese and butter! Delicious!

[@GringoLoco1]

Max: "what are you cooking today?" Me: your tripod on the Evo. Is it done yet?????

[@666evilgizmo666]

Made this over the weekend of march 19 2021. Having said that , may I say this is by far the best F-ing piece of meat my Wife or I have eaten to date. And you are absolutely correct that the butter makes or breaks this Filet. I have made a lot of the things you have done on KZbin, but this by far the easiest to make. The butter on the other hand (Although well worth it) is a lot more work. So I made 16oz instead of 8. Not sure.... but I don't think I made enough butter. Already used it twice for 4 people. Love your stuff! Keep up the great work guys.

[@garrettpreszler7857]

"Like you're rolling a cigar or... *I was thinking Sam was going to say a blunt* Sushi."

[@RUBIZEN]

Cheech Marin would say.....uhhh.......

[@markjvb]

Thanks so much for this method same. I'm trying out for Father's day dinner!

[@rgersey1]

I'm so happy with this video cant wait to make my first fillet mignon

[@thepromaker9491]

If you want to cook a filet mignon you shouldn't do it like that

[@rgersey1]

@@thepromaker9491 not saying I would I would use it as a guide

[@wavygoods877]

He has another video for cooking filet mignon reverse seared. I tried that & looked like a total hero when it was finished!

[@heatherwicker9990]

Filet’s are so freaking good. The butter part is the best when it’s still hot and the pat of butter is laid on it then it’s covered and steam melts and just makes the steak even more tender and delicious. You cook your steak however you want to do so and enjoy every bite! My first filet I used my cast iron and it was sooo good, second time my cast iron with the ridges in it. Fucker stuck to the pan even with grease but it worked out. Anyway, enjoy your steak no matter how you cook it!

[@RandallJT84]

All the best Ryan! It's not something that should be daunting. I know you'll do great!

[@vamtwo5890]

Wow, made this tonight for my family. It was PREFECT! . Thank you and the boys. Terry , the Hillbilly from Kentucky.

[@Bender2497]

Used to fly those planes out of MCAS Miramar many years ago....

[@CowboyCree63]

I was a CH-53E airframes mech there 2001-2005. Semper Fi, Brother!

[@lewiskemp5893]

Hats off to you. Is that the best civilian salute I can do. Hand on my heart too😀

[@RandallJT84]

Compound Butters are game changers, yet they've been around for centuries. One of the most notable, Maitre'D Butter which is essentially what Sam did with a few personal additions. Maitre D'Hotel Butter: Butter, Parsley, Salt/Pepper. This blend can be used on a wide variety of foods/dishes : Fish/Beef, Vegetables. One of my favorites is Anchovy Butter; great for Shrimp, Fish, or Pastas. You killed it Sam! Great dish and of course love your Pull No Punches approach to amazing, and simple food!

[@Jeanelle_Char]

The Gordon Ramsey bit was the highlight of my night honestly

[@sharichildress2522]

Third video of yours that I've watched today about reverse searing. Ok, I'm gonna do it! You've convinced me.

[@Tech-ot4iy]

I tried reverse sear based on an earlier video of yours and I may never go back to anything else, it was amazing.

[@brianthom6798]

I'm not sure I get the point of reverse searing. And I don't have a torch - is it possible to reverse sear without it?

[@Tech-ot4iy]

@@brianthom6798 Yeah you don't need a torch. 275 in the oven, use a meat thermo and take it out when you are at the temp you want, then sear it on a cast iron or other pan. No torch required.

[@Niceguycommenting]

Been watching you since your channel 4 days, your witty banter has kept me hooked all these years! Cheers, Sam!

[@davidweiss8710]

still no merch with just a Paper Towel Roll...and well I'm not happy about this.

[@daryld4457]

You got a big neck, son, are you a doorman?

[@amandaamossaa]

Can't wait to make this for me and Zeb! This looks so good. May cook a little longer because we don't like rare beef. Compound butters are fun to work with . We use these often! Thank you Sam, Max and Chance for posting these fun videos!!😀

[@bjbilyk]

Some serious Bill Lumbergh energy with "If you could like, leave a little ridge... that would be great".

[@Patrick94GSR]

I basically do a reverse “smoked” sear for everything on my charcoal grill these days. Hot coals on one side, food on the other side for awhile until it gets to target temp, then set it over the flame for a couple minutes a side. So good!

[@lizlemon3698]

This is the earliest I’ve ever been and it feels good

[@nicholascrawford6068]

Just cooked this up for me and my wife, also made our own compound butter and made some of your garlic bread. Everything turned out amazing! Thanks for the help!

[@NinjaLifestyle]

V A S E !!!

[@Skootavision]

It’s pronounced ‘VASE’

[@spencer7879]

Made this for lunch for the wife and kids. Everyone liked it. Great channel. Liked, subscribed and posted!

[@Patrick94GSR]

Can confirm that my cooking game has gone WAY up in the past year since watching this channel. I’ve always liked cooking, but then I found this channel, got a Blackstone flat top griddle plus a few other goodies, and man. The food I make is off the charts nowadays! And I have the weight gain to prove it LOL!

[@tonyhogan8552]

That set up is so DOPE! WOW. Outdoor 5 star kitchen..

[@Poe_1809]

I love how he subconsciously slips into a Paula Deen accent any time he starts talking about butter.

[@Patrick94GSR]

Yeah because a Southern accent automatically means Paula Deen 🙄

[@jaysmith61]

She’s racist

[@padraig5335]

@@jaysmith61 ok?

[@jaysmith61]

@@padraig5335 ok

[@Luke-iu9bj]

@@padraig5335 wym ok it’s ok to be racist 😭😭😭

[@aliciawalcott8460]

Just started watching your videos, now I am inspired to try new cooking methods and cooking new foods.

[@guadalupeortiz9762]

I like when Sam does the voice of Gordon Ramsey 😂 it’s on point

[@mrmoshpotato]

Points off for not using "donkey" and blowing a gasket over *cooking* like an assclown.

[@JohnJones-wo1bc]

I didn't hear a Gordon Ramsay impersonation! Just an awful English impression. Maybe because I am English I can head these things......

[@RandallJT84]

@@mrmoshpotato What about "Idiot Sandwich!" That's a classic!

[@ChrisMignemi]

@@JohnJones-wo1bc or hear them.

[@rat_king2801]

not even close

[@moredrawlessfade4088]

Best filet I've had. We now have Sam the Cooking Guy Saturday's in our household.

[@Titus-as-the-Roman]

My Aunt whose name was Rebecca Gaye lived in rural Ky. We met up in Lexington and went Kings Island Amusement park in the late 70's , S-western Ohio, she wore a Tee shirt that read "Hi, I'm Gaye", not having a clue to why people were staring at her.

[@stephaniedorfman980]

My sons came into town and I made this. They were almost in tears at this awesomeness!!

[@LYLEWOLD]

"Round the outside", Chef John. "It's a good thing", Martha Stewart. Love how you borrowed back-to-back like that.

[@lmfan7237]

'Round the outside' was actually an "Eminem - Without Me" music reference...

[@RUBIZEN]

@@lmfan7237 "Round the outside" is a phrase from the famous Malcom Mclaren song. Buffalo Gals.

[@lmfan7237]

@@RUBIZEN Actually, "round the outside" is a phrase utilized by woodworkers and carpenters long before Malcom Mclaren or Eminem were even born. *virtue signaling is completely cowardice* 'Round the outside' was actually an "Eminem - Without Me" music reference specific to this scenario. Facts don't apologize for your feelings.

[@RUBIZEN]

@@lmfan7237 Maybe it is a woodworker phrase. What matters is YOU used the phrase in the musical context. You're butt hurt because YOU attempted to correct someone....got corrected....then tried the "virtue signal" accusation to make yourself feel better. Also chef John uses the phrase and has mentioned that it is a Malcom M reference. Which is what Lyle W was talking about. So...keep thinking......

[@lmfan7237]

@@RUBIZEN "Maybe it is a woodworker phrase"? *Virtue signaling has now been upgraded to absolutely IGNORANT* (by literal definition) in your case. Facts don't care about your feelings, especially when you obviously didn't watch the video in context to the music conversation. This video has 10K likes and the multiple attempts at virtue signaling in various threads FAILED, HARD, obviously. BUT thank you for watching AND commenting, because YOU feed the algorithm which makes this channel successful!

[@bkhunt69]

Awesome video. I recently embraced reverse sear and there's no turning back.

[@ellelala39]

No!!! You should have browned the sides.

[@perrogrande]

cutting that rope from the bacon was like removing an umbilical cord!.....love this from Sydney Australia

[@theincredibleimpression]

On that Vespa with the sunglasses and helmet Sam could pass as the "Food Police!!!"🥩🚔

[@MrAntdawg41]

I've colored white embroidery on my sweatshirts and hoodies many times with black marker, it goes that cool gray color when you wash it!

[@theartofshwa]

Sam: "RIGHT BOYS!" Boys: "ROGER SARNT!"

[@ditackett]

Hey Paula thanks for the plastic wrap info. I didn’t know they made it that way

[@TheSlavChef]

I tried to break the world record for the tallest filet mignon tower. The steaks have never been higher!

[@Fomotomo1]

Dang.. I freaking love this channel. You are the reason I come on KZbin! Much love from Indiana.

[@ronbrogren5202]

“What are the plans today baby?” - My wifey “Well let’s watch this right quick.” - Me “Ok now we’re going to the store for items to make this.” - Wifey

[@tomjread2556]

Me - "Cringes so hard I become paraplegic"

[@FritzFrank]

I have never seen someone touch their filet mignon as passionately as you did. I could feel the love through the screen. 😍 It's clear to me you could never love Paella in the same way. 😁

[@trumpingtonfanhurst694]

"Melt in your mouth delicious" - 4 edits while he's chewing

[@show_me_your_kitties]

🤣

[@KiraC91]

Missed watching your videos, Facebook hasn't been putting your new ones on my dash lately not sure but omg I missed watching your videos, as a foody and aspiring chef I absolutely love watching your videos keep up the great work

[@vertisce2845]

"If you had cilantro, could you use it?" No...I don't put soap in my food!

[@RandallJT84]

Unfortunately, you're one of the 14% of the population that gets a soapy aftertaste with Cilantro. While I think it's an amazing herb/flavor; I do understand your indifference. Maybe try Basil instead.

[@vertisce2845]

@@RandallJT84 Basil is fine. Love the stuff. Cilantro is literally soap shavings! lol. I know I am a random useless mutation in the population but still...I hate Cilantro.

[@RandallJT84]

@@vertisce2845 I Bet! I'm in love with Cilantro, so I'm definitely glad I'm not one of those rare cases such as yourself. I buy some nearly every week.

[@WampaStompa1996]

God I can’t stand cilantro. I mean if you like it, more power to you. But I absolutely hate the stuff. It tastes exactly how stink bugs smell. And for a good reason too. Both cilantro and stink bugs have the same chemical in them that makes them taste/smell that way.

[@RandallJT84]

@@WampaStompa1996 Tell us how you really feel!!! Interesting tidbit about the herb. Thanks. I love it though!

[@bryansplain4162]

Great video. Ive never cooked a filet mignon and never did compound butter. Very educational.

[@jamesfredrick6111]

Nice video!! Very engaging from beginning to end. Nevertheless, businesses and investment are the easiest way to make money irrespective of which party makes it to the oval office.

[@PiññedbyTechLead-o8e]

Despite all the economic crisis this is the right time to start up an investment

[@bradlycortis6584]

The 2021 stock market has been wired and proven difficult to invest

[@cryptodailytradesignals5870]

The 2021 Real estate investment is good but i rather invest my money in cryptowise choice.

[@user-mt5ib9vh7b]

Investing in cryptocurrency is one of the best chance of making money 💸

[@PiññedbyMmcrypt0-y5p]

Stocks are good crypto is better

[@thenibsmith]

My family LOVES your shows

[@ThisMatty]

I can’t believe I only came across this channel 2 weeks ago, made so many dishes since, absolutely unreal! Thanks for the entertainment and amazing disjes

[@tbzrss]

I made the best filet of my life using this method. Bravo Sam. And, I made your compound butter for the first time ever. Perfection

[@randymarion2466]

I am not dogging on your reverse sear method, but I get perfect results with my filet with searing first .... I think it is the slow bake, elevated rack that is the real gem in this. (I use one too)... Oh yeah, thermometer is definitely a must!

[@rchuyck]

Reverse sear steaks are amazing. Did some on my pellet grill last week, best steaks I have ever had

[@danielmiller8831]

Oh how I wanted to be on your patio awaiting the results of those tenderloins w/ bacon. Wow!

[@oldengguy]

I made this for New Year's Eve. With bacon for me, without bacon for my wife. She said it was the best steak she's had. Mine was as good as I'd have expected if I paid $50+ for it at a high-end steakhouse; yet it was far less, with no tip, and the bottle of wine was at liquor store price rather than restaurant price. Filet Mignon is about my favorite meal ever, but I won't order it out anymore after seeing how good it is when I make it like this at home!

[@bryanmcmenus8322]

I’ve been watching pretty much all of your recent videos. I’ve been teaching myself a lot of different recipes and learning how to do different things that I’m not use to doing. We are talking maybe an hour or two before you posted this video I searched an old recipe for compound butter from your team on a video of yours on google just to get me in the right direction so I could play with it. It’s my first attempt at doing a tomahawk stake with this idea and I wanted to do it fancy. Why the hell could you have not posted this video a little earlier!!!! Great video and enjoyed watching. Keep doing what your doing and I promise your making me cook again.

[@simmer-ringJ]

I've used that brush before...so many loose brush hairs....but I love the video... great job. My fav filet recipe is the one from about a year ago...but I'll give this a try

[@kal____8752]

I really enjoyed what you had to say at the end of the video. I can really relate to it. I just graduated college, I'm working a full time job, I don't have many friends, and it's been very hard finding a hobby or something I enjoy doing during my downtime. Trying new restaurants, new recipes, experimenting while cooking, etc are some of the few things I've been able to find joy in lately. I've been very thankful for you, and other people on youtube for sharing their knowledge and inspiring me to try new things.

[@Vipedog1]

I always watch to see Sam goof up. He's so funny. My daughter and I used to watch before we cut the cable and we would laugh and laugh when the brisket hit the floor. glad to see Sam is on KZbin and he can still make me smile.

[@adamnieman8353]

I made this last night with a side of horseradish mashed redskins. OMG! Fantastic! That compound butter is amazing. Keep up the great videos Sam!

[@petermontagnon4440]

Thank you very much again for your autographed Cook Book!!!! When I try to cook.... I try to make it like... OMG it tastes amazing for my guests!!!! Take care, stay safe and stay healthy!! God Bless!!

[@dgh364ful]

Thanks for everything you do. I really like to incorporate your thinking with what make every day. But, one question. What do you like to make on your lazy nights? When I don’t feel like cooking, it’s grilled cheese, ramen noodles, cheap frozen pizzas, etc. Any ideas?

[@Patrickbsfan2]

The Gordon Ramsay impression gave me a good chuckle lol. Love this channel

[@obozomustgo5449]

Sam, you're the best geek cooking show on YT... by far. Love the channel.

[@jasmaxwell77]

Just made it. Took 50 min in my oven. That compound butter is amazing!

[@josephh4948]

What kind or brand of butter do you use specifically when you make your compound butter? Do you use unsalted or salted? I've also noticed that yours seems to be more of a yellow color compared to the butters I've bought in the past. Mine seem to be more of a cream color that I use for cooking.

[@62LeftyBlues]

Just started eating red meat again after 29 years. I appreciate you sharing your skills and knowledge! Made a great steak today

[@Cascanet]

Love your channel! Could you do a video on how to take care of a cast iron pan?

[@Kerry0101]

I was able to make this with my family with a grass fed beef piece of Filet Mignon. This was so F-ing good with the butter topping. I was so excited to finally able to cook this, I bought my son's wife your cookbook and myself!!. Keep it up!

[@eschelar]

I cooked to 120 internal temp in the oven, then over the flame until 130 internal and they turned out medium or medium-well. Next time, I will try 110 internal and shoot for 125 over the flame. Flavor was on point though and even had some leftovers, which had a gorgeous flavor the next day as the bacon permeated more deeply. I topped with butter and pressed garlic in the oven. Lots to learn!

[@agentorange3676]

I have prepared this twice. It is amazing.

[@glory_warrior6213]

Those are definitely the sound of freedom

[@mr.konetchy7302]

Sam you have become my cooking library. Love your videos.

[@samanthathornton6485]

By far the best steak I've ever made and tasted! It was melt in your mouth perfect! Wish I could post a picture it came out perfect!

[@Pepperpotk]

Made this for my birthday, it was awesome!

[@hbelle24]

I love cooking more than ever because of you Sam, best channel on KZbin

[@racknroll5377]

Looks effin delicious..I have used your recipes..many times over..best food ever..👍👍👍👍👍

[@ac8274]

I know you’re cooking steaks today, but I just want to say that you’ve completely changed my view on onions. I made the most absurdly delicious burger with caramelized onions the other day. It was basically your best burger ever with my own spin. So scrummy

[@evilawkeye2215]

Never tried the reverse seared method must get hold of a instant read digital thermometer! Great work Sam

[@Teach_1ne]

I love this channel. So relatable

[@pturzy1]

Yessir! Great little invention. Thanks for the shoutout! 💖💗 I was actually planning to make something like this tomorrow but with the addition of scallops. Luv you guys!

[@snacksonjackson1236]

Completely agree with the shirt edit. The darker colors make it more nice to look at the screen. Actually like "HI, I'M SAM!" to "Hi, I'm Sam", as you said.

[@opiumextract2934]

Came here because I was looking for a good butter to put on a smoked beef tenderloin with bacon. Thanks for the recipe

[@sklise1]

always love that old school garlic press.. wish they still made them

[@GiancarloXmusic]

Sam when you use a microplane, try putting it on top of the fruit with that little lip facing up. Then you can zest and see how much rind you're taking off without going to deep and grinding up that bitter part, then just flip the blade over and tap it on a bowl and it all falls out easy 😉 been watching for at least 3 years now, love your work!

[@tonyhogan8552]

Can you do a video on your stove top & grills.. & most important cooking supplies

[@almonster2066]

Love the sound of FREEDOM and the taste of steak.