Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
chateubriand is not a centre cut of the tenderloin. it is the fattest end of the fillet. thin end is minute steaks, centre cut is your normal fillet steaks, the large end is traditionally the chateubriand.
@Eric Vasquez I didn't know jack about all this a couple of hours ago but I have watched several videos about how to butcher a beef tenderloin and the common thread was that there was a fatter side to every one of them and I have seen them all point this out. I have market trimmed a lot of briskets and that's what it reminded me of. Of course the lion being a far better cut of course but there was a similarity.
Eric Vasquez the tenderloin (fillet, as I call it in the UK) has a tapered end and a fatter end, the tapered end classically used in stroganoff, the centre, even area used for fillet steaks and beef wellingtons. The fatter end, with the wing attached, is classically the chateaubriand for two. This is what I was taught by my chef lecturers and chefs I have worked with
So cast iron you want it to be at or just before the oils smoke point and Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
If u want perfect cooked to your temp preference u need to buy a meat thermometer. I've cooked 1000s of steaks to temp and had the unofficial record on the grill station for not having a steak come back .
@@georgewbushcenterforintell147yup yup 15 years as a chef and I still temp every steak pork chop or airline poultry that leaves my kitchen... I mean especially when dealing with very tender cuts like filet mignon if you try to go based on feel of the meat you will almost always overcook it
Overcooked. Is there ever a competition of "professional" chefs and home cooks? If so I formally challenge this guy to this exact same dish. I'm in port charlotte fl but I can be in boca to compete on this one.
Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
What was the oven temp and what was the temp when you pulled it
Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
Excellent
What about seasoning the ends?
Light olive oil has a high smoke point, fyi, mr chef man
I think he was referring to regular olive oil
After the sesr/baste, what temp is the oven you finish it with?
Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
Right on.. our ovens live at 500 too.. just thought I'd check.. thanks for your response
chateubriand is not a centre cut of the tenderloin. it is the fattest end of the fillet. thin end is minute steaks, centre cut is your normal fillet steaks, the large end is traditionally the chateubriand.
@Eric Vasquez I didn't know jack about all this a couple of hours ago but I have watched several videos about how to butcher a beef tenderloin and the common thread was that there was a fatter side to every one of them and I have seen them all point this out. I have market trimmed a lot of briskets and that's what it reminded me of. Of course the lion being a far better cut of course but there was a similarity.
Eric Vasquez the tenderloin (fillet, as I call it in the UK) has a tapered end and a fatter end, the tapered end classically used in stroganoff, the centre, even area used for fillet steaks and beef wellingtons. The fatter end, with the wing attached, is classically the chateaubriand for two. This is what I was taught by my chef lecturers and chefs I have worked with
@Eric Vasquez I am not sure how many times you’ve seen a full tenderloin but there is ALWAYS a fatter side.
Wikipedia: "Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin"
Chateubriand is a recipe not a type of cut
What was the temperature in the oven? And how high on the cast iron?
He did not say anything about oventemp? Only that he kept it in there for 20 min??
So cast iron you want it to be at or just before the oils smoke point and Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
Do you let ppl lick the cutting board after you slice? 😝
Why don’t you put the oil and herbs from the pan in the oven as well??
What temperature is the oven?
What temp was oven?
Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
lol , molecules.
Man how long in the oven, very important.
Did I miss that?
20 minutes 4:02
If u want perfect cooked to your temp preference u need to buy a meat thermometer. I've cooked 1000s of steaks to temp and had the unofficial record on the grill station for not having a steak come back .
@@georgewbushcenterforintell147yup yup 15 years as a chef and I still temp every steak pork chop or airline poultry that leaves my kitchen... I mean especially when dealing with very tender cuts like filet mignon if you try to go based on feel of the meat you will almost always overcook it
So many critics here.I’m not criticizing, just pointing out how many chefs/experts there are.
What made this any different from cooking a regular filet roast ?
that will cause the food fight,since there are 7 pieces😂
Practically deep fried in butter
True true @josh more
Overcooked. Is there ever a competition of "professional" chefs and home cooks? If so I formally challenge this guy to this exact same dish. I'm in port charlotte fl but I can be in boca to compete on this one.
It's medium rare, most people like their beef that way, I'm a blue to rare kind of guy with fillet, but it's not overcooked
@@Chzydawg this is not medium rare! its medium
Sweetheart you could not even breath one second next to this guy . He is a professional , and your just a home cook.
Temp please for the 20 minutes, please
Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
oven temperature would be nice?
375f is perfect temp
Not sure this will actually help but it's been my experience in nearly 15 years working in restaurants of varying fanciness: the oven on my line was always 500 Fahrenheit (250-260 Celcius I think?) the only ones that ever had a lower temp were the back ovens used for bread, desserts, and slow roasting those were usually 350 Fahrenheit (160-170 Celcius?) and we needed to notify the executive or sous chef if we needed to lower it from 350 (usually only did this if we were warming plates for very large private parties or making creme brulee) so I'd say probably 500 f but could be 350 f I would be surprised if it wasn't one of those two
$145
dayum..
"kosjer salt" pffff.
chateubriand is NOT made of center tenderloin
So tell us the right cut instead
@@fredbarriskell6578 Chateaubriand is a RECIPE not a cut, these amateur cooks are going crazy in the comment section
Too rare
Wat? Its almost overcooked.
Right! it was more meduim to medium well@@MonkeyBisnes
Dats d 1 fr 2