How to Make The Perfect CHATEAUBRIAND | Chef Jean-Pierre
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- čas přidán 10. 02. 2022
- Hello There Friends, An exciting video today! I will show you how to make a Perfect Chateaubriand! A Filet Mignon for 2. Super easy to prepare and to make. The only thing that it isn't easy on, is your wallets. This is a special dinner that you want to make to really impress someone you love! Let me know how you did in the comments below!
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Watching Chef Jean-Pierre has improved my marginal cooking skills to much improvement. Also, thank you for not having the continual background music and dramatic slow motion dramatic effect like other channels do. This is the only cooking channel one needs. Quality teaching from a experienced professional.
Simply and Tastefully
Agree 👌🤔👍
And funny 😂
Amen to that.
Yes!
Could not agree more. Love his videos!
Dear Chef....I had my doubts! $130 for a piece of filet mignon and I DEFINITELY didn't want to mess it up, I had always seared first and then roasted, with good results, but I put my faith - and my chateaubriand - in your hands and voila!! Dry brined (s&p) for 24hrs, roasted to 120 degrees (didn't look too good at this point) then seared it and OMG!!!!!!! I will never, I repeat, NEVER, make a chateaubriand any other way EVER AGAIN!!
Legendary!!!! Fyi, I'm 64 and have been cooking a long time, but this recipe was "not complicated" and "so easy, even a CHILD could do it!!" My dinner guests will be talking about THIS meal for YEARS!! Another delicious, a-MAZ-ing, recipe from the Master!
Merci beaucoup Chef Jean-Pierre💚
👏👏👏👍😊
@@ChefJeanPierre
It is very français
Man, Jean Pierre wasn’t kidding when he said he was going to be dropping Valentines Day bombs all week! 2 in one hour? 🙌🙌🙌
valentines day coming bro!!
Greetings: alleluia amen 🙏: Mr. Fabulous Jean-Pierre ( 👩🍳 chef) , thank you: Mr. Fabulous Jean-Pierre ( 👩🍳 chef) , thank you
Greetings: alleluia amen 🙏: ( btw) the presentation is fabulous, again, the presentation is fabulous
Greetings: alleluia amen 🙏: be very, very, very safe, wishing you a blessed afternoon and a wonderful evening ahead: Enormous Hug 🤗: Love ❤️
Greetings: alleluia amen 🙏: ( btw) this entree is one of the most delicious 😋: will try it at home 🏡 soon!
What can you say about Chef JP that has not been said already? Genius? Funny? Entertaining? Teaching? What a guy! And the day will end "beautifully" (17:18 marker) is for the hall of fame! You da man Chef JP!
Master chef
Gordon Ramsay makes everyone feel inferior, whereas Chef Jean Pierre makes you feel relaxed because,.... it's not Rock Science, it's just cooking. When you start a new recipe, you feel more confident. Sure, I've still made a few mistakes, but I don't take it to heart, I learn from it and rewatch the video again (reduction). I have spent more time in my kitchen since tuning in than I have my whole life. Bought a freezer and put it in garage.
And Chef Jean Pierre is contagious, three of my neighbors are now big big fans. Gordon Ramsay, God bless him, hasn't had that effect on me.
Quite a line of great products, go check them out.
Technically, using salt is definitely rock science 😉
@@OllieSticksmanThanks for the laugh!
From another chef over here in Sarasota, PLEASE never stop making videos Chef Jean Pierre! You’re an inspiration and rapidly becoming one of my heroes! 😎🙌🏻
I'm really admiring that French door oven. So perfect.
I don’t know how more down to Earth one person can be than the Chef. Puts a smile on my face and makes me laugh all the time. Cheers chef. 😂
🙏🙏🙏❤️
Oh, yeah...THIS is next on my list of Jean Pierre challenges. Looks delish...I'm CERTAIN it is!
I was almost thinking to myself that you showed the plate and hadn't tasted the Chateaubriand. Silly me. Boy, did you do that well. Cut off a slice, dunk it in the sauce and eat it like that.
You never disappoint. Merci.
I remember a chef called Keith Floyd. When I was a kid. ( in the mid to late 80s ) was passionate about food and gave simple instructions. The best compliment I can give you. Brilliant. My late father loved him.
👍👍👍😊
Keith Floyd was amazing, when I first started watching this channel, I said to my wife, in some ways Chef Jean Pierre reminds me of Keith Floyd. I know he's nothing like him really, it's just his character and passion for cooking. I said all he is missing is a glass of wine, and to take a slurp in between each cooking stage. Man of my own heart.
I know he was funny, one for the pot, rest for the chef.
I made a list of items to buy and i'm making this Sunday for the best wife ever for V-day :) Thanks for the wonderful meal idea.
"Mmm...I love my job." The look on your face told me you weren't lying 😁
My first time having Chateaubriand was at an old steakhouse in Omaha. We fell in love with it instantly.
You have a bit of a cold, Chef?
Chef, you're spoiling us - which is perfect. We need more Chef Jean-Pierre, the perfect antidote against tedium and insipid food! Merci beaucoup, Chef!
Candlelight, romantic French music playing, wine and this fabulous meal will make your sweetheart swoon with love for you. Love you Chef Jean Pierre.
💖💖💖💖💖
I don't know if anyone"s said this already, but i appreciate whoever edits these and does the subtitles and stuff. It's all well done, with good, light hearted humor. Great job
The controversy regarding rare, medium rare, or well done started in the 70s, and here is where the argument or controversy began. Like vegetables, the closer to raw you can eat or consume vegetables, they retain their original nutrients; the more you cook them or subject them to heat or cold, you reduce the quality and amount of the vegetable's nutrients. Therefore, eating vegetables right out of the ground is best in the transference of 100% of the vegetables’ nutrients to our bodies, followed by frozen vegetables, followed by cooking vegetables.
The same controversy was transferred to meat using the same argument; raw is best, next cooking it to rare, next to medium rare, and lastly, well done is the least preferred method. The argument is a well-done steak will yield the least nutrients available in the meat, as compared to rare or medium rare.
So, this is what the differences or controversy is actually about.
Great show as usual, I learn something new and different with each episode!
Bon Appetit!
Chef I did that 24 hour thing you taught me on steak.......... OMG IT WAS DELISH!!!
THANK YOU!!
Wow!!! My kids eat here every Sunday waiting for what you have taught me this week! My kids love you, my grandson loves you, I love you!!! You have made me the most popular grandma ever!
I made this last night and I was a hero with my wife! I knew she was tired of me grilling huge ribeyes so I thought I'd try to class things up a bit while using less meat and "Mamma Mia!!" She was impressed. THANK YOU chef! You made it easy to learn and it gave me an excuse to buy a bottle of port. It may have been a bit excessive to use Taylor 20 year for the reduction but it sure tasted good!
Looks delicious! Awesome job, J-P!
LETS GO! Been hoping for this! I already liked the video,because this will be perfect!!!! Thank you chef!
Great video, can't wait to try this. Thanks chef for sharing your knowledge.
I LOVE your job too! You do it so well!
Chef JP working overtime this week! One great recipe after another. Love it.
Simple, beautiful and amazing! Just the way it should be. Thanks
Looks amazing! Thank you Chef
I absolutely love your enthusiasm and passion for what you do. I’ve made a few of your recipes and they work well. I’ll be doing this one along with crème brûlée for a valentines celebration with my Fiancé! Thank you Chef.
Thank you Chef Jean-Pierre 😊
These recipes are fantastic and will try both together 💕 so excited to cook a great dinner ,
U da best👌
I love your job too!!!
Another GREAT lesson 👏 🙌 👌
Awesome video Chef J-P. Can't wait to cook it! Thank you so much!
You love your job and we love you Chef Jean-Pierre!
Wonderful Chef Jean-Pierre
what a pleasure watching you Chef
God Bless you !
Chef! Oh man, it's only 9:30 in the morning here and I can't wait to get started cooking! Sometimes cooking feels like a chore but when I see a new video of yours I become inspired again. :-) This looks mouth watering! Thanks chef!
Fantastic video - I always learn so much watching Chef Jean-Pierre
Thank you, Jean-Pierre, for not only teaching me how to cook, but how to make a great presentation. You present a plate made for a queen!
Chef, I'd be interested if you would demonstrate your method for Tomahawk Steak please? Also known as bone-in rib-eye and "cowboy" cut I believe in the US?
Yes, please.
Was drooling all the while watching!.......will try this hopefully this Fall.
Chef! I "discovered" your channel just over two months ago but let me tell you - amazing! Your cooking, passion and persona really lifts my spirit and inspires me! Thank you!
It is a pleasure watching you work.
Wow, I never saw a fillet mignon cooked so perfectly before!! I followed your reverse sear for my Christmas prime rib this year, and it was perfect too. I also made your stuff pork loin with your port wine sauce, and man that sauce was good! Thank you so much for putting together these wonderful cooking videos. I've learned so much from you, I really appreciate it.
What an artist!! Thanks for your teachings.
Fabulous! Thank you Chef Jean-Pierre!
It seems very delicious JP.
Thx - Merci.
So entertaining, Chef! Thank you!
Chef Jean Pierre, you make amazing recipes seem easier than I would have imagined and you convince your viewers that we are capable of creating delicious and appetising looking meals. Not only are your cookery skills magnetising but your personality is funny and charismatic. Love from Bonnie Scotland and more power to your spatula xx
Looks amazing! Now I have to try to make it!!! Yum!!!
Thank you chef, you gave me some inspiration, your way of cooking makes everything you cook looks easy and great 👍
What is so awesome about this channel is that you show us how to cook like a professional chef in a top-line kitchen but for a home-cook in our home kitchen.
I love your job. That looks fantastic.
I just found your channel. I may not make but dear lord, I do so enjoy your making of these amazing recipes. Thank you!
Thumbs up.We love you chef.👨🍳
What a meal!! 👏 Chef, Happy Valentine’s Day! Hope you have an awesome one.
OMG! I watched this entire video and forgot to put a thumbs up! Went to the next video and had to come back to this. I have to say how wonderful this looks. I only had this one time when I was younger and it was wonderful. Now I can finally make this at home (after I take out that second mortgage!) You, dear Chef Jean-Pierre, are amazing!
Comme d'habitude on a l'eau à la bouche avec vous Chef Jean Pierre
This is the best youtube cooking channel for many reason but the highlights of it are the chef's sympathy and quite frank manner to communicate... Regards from Brazil
Love watching you cook 👨🍳
Don't worry about wasting the time Chef! It's nice seeing your finishing touchings and care for the masterpieces you make! Every recipe I've made has been fantastic, and your energy and devotion make me care more about plating and presentation as well.
Hello Chef Jean Pierre. I am now buying the whole beef tenderloin since you had the video how to clean and tie a beef tenderloin. This is a great video and I love the recipe to cook it in the oven first, rest it and finish the dish in a cast iron pan. Thank You for sharing. Best Regards. 👍❤
I have not been able to find whole cuts anymore.
Thanks for the great, special occasion recipes these past few days. My Valentine and I will be eating your Caesar Salad, which you taught us how to make from scratch a few months ago, your Chateaubriand and Fondant Potatoes, with your Raspberry-Orange, Creme Brulee for desert. I even ordered the heart shaped creme brulee dishes from amazon (arriving Saturday). You are very inspiring. I hope I don't screw it up. If so, I'll order take-out - a pizza.
Oui Chef ! ! ! Thank You ! ! ! Love Chateaubriand ! ! !
I have learned so much from this channel, thank you Jean-Pierre !
There is only one thing missing in your kitchen...and it's a bed. With all that you don't need nothing else in your life hehe. Thank you chef for what you doing
Thank you chef! I’m impressed!
Chef thank you, this is what I am going to make for my wife for Valentines Day, and I know it will come out absolutely perfect when I follow your teaching.
Yum! Happy Valentines Day Chef JP🌹
Great job on your instructions. I made this for my family for Christmas dinner. I think it’s the best dish I’ve ever made. Thank you Chef!!!
I totally agree! He has taught me so much. My dinner parties have been taken up a notch!
Thanks chef ur videos are by far the best on CZcams
I love the way you cook, Cheers!
Oooh, Chef JP, I cooked this recipe for my wife a few days ago, exactly according to your instructions. It turned out sooo good!! Thank you, you are one of few chefs I can trust. Many thanks.
Positive cooking vibes, what more can you ask for .. .thanks JP :-)
Well Chef my cooking has much improved over the last couple of years, thank you, you teach not only the why you do something but that we home cooks should not overthink it to much. Oh, I have really improved my egg cooking skills, I made a pretty good french omelet for my breakfast this morning I didn't think about it I just cooked. You are right beef prices are very very high right now. Just one more thing, I don't have a lackey to do the pots pans and dishes. Funny thing I enjoy washing the implements as much as I do with the actual cooking.
This channel is real gem, whenever I need advise for cooking I’m coming here, also started to study to become a chef.. thank you of this channel
like a boss!!!
so many useful tips all the way through.
Brilliant presentation.Has the content, quality an humour.love your work chef, long may you present and educate.
First time watching and I was just smiling throughout!!! Love Chef's Jean-Pierre's bubbly personality and I completely relate to everything! I cook very similarly, three things at once, talking to my food 😅
Such a breath of fresh air, also one of my favourite meals to make so this is a gem of a video to start on. Merci Chef. Au plaisir de voir plus de vidéos!
Love your video. Thank you so very much. ❤😍🥰
I made this today chef.
My family showered me with praise.
Merci
my mouth is watering, and I am craving a good cut of beef, and some good green beans, thanks alot
Yummy, JP. Wish I was there to taste it. All the best from the UK.
Love your stuff. Thank you for sharing your expertise and passion. Reverse cooking was new to me. First in Owen then on pan - nice touch, if you are having a dinner party and have to jam a bit to get a perfect timing.
I can’t wait to make this. Beautiful plate.
I'm making this for Valentines Day, Thanks Chief
What I like about your channel chef JP, is that you bring back the “old school” techniques back to the lights❤️
We (well, I’m) not interested in learning from those perfect recipes shown by “professional” chefs🤷♂️.
You are teaching us to understand the process (remember “layer by layer”?) how to improvise our cocking.
It’s not about recipes, it’s all about understanding what’s happening while you cook 🤷♂️
Ah yes, My favourite notification has popped up!! Always a pleasure to watch these vids. Now I’m hungry again hahahah. Thanks chef🤟🏻
Awesome presentation, classic techniques and a great entertaining personality. You're the best JP.
Two videos in one day?! Can this day get any better?
You love your job; we love your work! You created a memorable "special" dinner.
Wonderful cut of meat. I like to buy the whole roast and enjoy the it all. Thanks for that Chef.
Jean, you are an awesome showman and the output is FANTASTIC. Thank you and God bless you my friend.
Thank you for another amazing recipe 🙂.You make it looks so easy and so much fun! You are the secret ingredient Chef! Many many thanks!🙂👏👏
I watch every episode. Love them. I have made so many things...and then put them on the freezer...lol. I have au jus, beef stock....ready to go. These episodes are the best....and funny. Thank you Chef. Love you much.
Not only are you a great chef that I have learned much from but you are so entertaining that I find myself smiling through the entire video. Thank you Chef!
Thank you so much! 😀
This was the best filet I've ever prepared. My family was very pleased. Thank you.
Potatoes are such a dinner-time staple that it is delightful to see a different presentation and this looks wonderful. Definitely my next dinner party.
Slainte!😋😋
@Jeanette: Agus sláinte leatsa freisin! Moladh go deo le Chef Jean-Pierre!
Just made my first beef stock using your recipe and now I have something to use it for!
cooking is a top 3 favorite thing to do for me.. it’s clear you really enjoy it, thanks chef!
Thanks chef. Love your channel.
As always, I can't wait to prepare this meal! Love you too, Chef!