Techniques: Breaking Down A Beef Tenderloin - Cheap Filet Mignon!
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- čas přidán 8. 07. 2024
- Stop overpaying for Filet Mignon! In "Breaking Down a Beef Tenderloin", I show you how from one $120 tenderloin I got 4 Filet Mignon Steaks, a 2lb Chateaubriand, 4 Tournedos, 1.5 lbs of Diced Tenderloin for a Steak Frittata, and 1.5lbs of Ground Beef! Watch Breaking Down A Whole Ribeye - Cheap Steak! • Techniques: Breaking D... &list=PL5_wF98ziP9YMx5OCfcXO_YTYntQmwSBQ next!
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Welcome to The BBQ Cooking Techniques series from Eat More Vegans - Carnivore BBQ! In this series I show you the skills you will need in your kitchen and backyard to be the best home chef you can be. From how to butcher different meats, to dry brining, to cooking with a flamethrower - there’s sure to be a few techniques here that will help you up your BBQ Game! You can watch the whole series here: • BBQ Cooking Techniques
🔴 If you liked this video, you’re going to LOVE these!:
🎥 Techniques: Breaking Down A Whole Ribeye - Cheap Steak! • Techniques: Breaking D... &list=PL5_wF98ziP9YMx5OCfcXO_YTYntQmwSBQ
🎥 Techniques: Wagyu Beef Tallow from Brisket Fat - Liquid Gold!
• Techniques: Wagyu Beef... &list=PL5_wF98ziP9YMx5OCfcXO_YTYntQmwSBQ
🎥 Techniques: Dry Brining Steak - To Brine or Not to Brine? • Techniques: Should You... &list=PL5_wF98ziP9YMx5OCfcXO_YTYntQmwSBQ
🎥 Techniques: Reverse Sear vs Sous Vide - Why not Grill-Vide? • Techniques: Reverse Se... &list=PL5_wF98ziP9YMx5OCfcXO_YTYntQmwSBQ
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Chapters in this video:
0:00 Breaking Down a Whole Beef Tenderloin
1:20 Anatomy of a Beef Tenderloin
2:35 Trimming Silver Skin
4:40 Chateaubriand - Center Cut Tenderloin Filet
5:20 Petit Filet and Filet Mignon
7:50 Trimming the Chain for Stir-Fry Beef
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* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!). - Jak na to + styl
If you liked this, check out How To Carve A Leg Of Lamb like a Pro - Technique Matters! czcams.com/video/p52Vk_xYSak/video.html
This was epic! Thanks for the GREAT walk through.
Thanks, Dash!
One of your best vids! Learned so much
Thanks so much, Mark! Wait until you see what I did with the steaks!
Fantastic walk thru on the beef tenderloin!
Thanks, Scott! And you didn’t even have to watch me on a green KJ this time!
Beautifully explained!!! Great video thank you!!🙏🙏👐👐
Thanks, Andrey!
Thank you this was very informative and very entertaining
Thanks, Preston!
Very nice. Thanks for the info
Thanks Michael! I see you’ve watched a few videos. I hope you stick around! -Al
Beautiful beef there!
Nice and useful information, always fun to watch a sharp knife at work :)
Thanks! This is so easy to do I don’t think anyone should pay for cut filet again.
Ty. You made it super easy! I forgot it's been so long and was intimidated!
So glad I could help Heidi! I hope you nailed it!
Thank you, Thank you, THANK YOU!!
I consider myself a pretty good cook. I love preparing memorable meals for family & friends.
I just splurged on an Angus tenderloin. I was a little anxious to get it right.
Your excellent tutorial has made a difference.💕
A CAB tenderloin? What time’s dinner Flygirl?!?!?! Seriously I’m so glad it helped. This kind of feedback is what keeps me going! And BTW ironically I’m answering your comment from Wi-Fi on an airplane - so evidently I’m Flyboy fly!
@@BehindTheFoodTV ✈️✈️✈️Thanks again! Have a wonderful Christmas🎄 safe travels😊
Nice video!
Glad you enjoyed it!
I’m saving this video immediately. Hope to see the chicharrón making vid soon... my mouth is watering just by thinking about it. Blessings Al. Just can’t wait to hear the doc Say... Today’s the day you ring that bell 🔔 😊 💥
Yeah for chicharrón
Thanks so much Mr Alas. I can’t wait for you to tell me the doctor had that news!
Excellent video! How did you know what I am making for Christmas Eve dinner?!?!
So.......what time's dinner on the 24th?
Wow! New SUB here! I recently made a Tederlion Steak on open fire and your dish look amazing!'Hope to stay connected! 👍☺️
Thanks! And welcome to the channel!
You make great videos. You are totally changing the way I eat vegans.
You just made my day Al!
Are most tenderloins from reputable enough sources for preparation of steak tartares or you actually have to buy from a specific source?
Good question. Honestly for a tartare I would try to stick with vendors where you know they are sourcing, storing, and transporting the meat properly. My two go-tos are Meat N' Bone (emv4.me/MeatNBone - use coupon EMV10 to save a few bucks) and Snake River Farms (emv4.me/SRF - no coupon but they have one on their website for first time customers). If you don't buy from someone like this, at a minimum I'd put the meat in the freezer for about 15 minutes before grinding or slicing just to be sure.
What do you use to ground your beef?
Hi Michael. We have a meat grinder attachment for our KitchenAid Stand Mixer. It’s great for small quantities like this.
@@BehindTheFoodTV I will try that out. Thanks!
But a Costco piece of meat? I getting at a locker to ensure that I truly am getting grass fed beef. We also are doing a beef tenderloin into Filet Mignon
HI Leah thanks for watching and welcome to the channel! This one wasn't grass-fed, although they do sell grass fed beef at my local Costco. If you can buy at a butcher where you know the source of the meat it's of course always a better option. Good luck with the filets - it sounds like an amazing holiday dinner! -Al
Great video, but please sharpen that knife 😭