How To Clean and Tie a Beef Tenderloin like a PRO | Chef Jean-Pierre
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- čas přidán 9. 07. 2024
- Hello There Friends, Today I will demonstrate how to Clean and Tie a Beef Tenderloin like a PRO! I will be showing you that you can use the entire Tenderloin as a roast as long as you tie is correctly. Nothing has to be thrown away or used as "stew meat" and it's not that good as stew meat anyways. Enjoy the video and let me know how you did in the comments below!
HAHA were you expecting to find a Recipe link here?!
PURCHASED NOT TRIMMED
7.45 LBS
$19.25 per lbs.
$143.41
PURCHASED TRIMMED
5.25 LBS
$28.95 per lbs.
$ 151.98
To clean yourself and to save the trimming your Saving is $8.57
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PRODUCTS USED BY CHEF:
❤️ Boning Knife: chefjp-com.3dcartstores.com/s...
❤️ Cooking Twine: chefjp-com.3dcartstores.com/C...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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chefjp-com.3dcartstores.com/ - Zábava
I have cleaned literally over 3000 of them tenderloins. I have never in 3 decades, seen them cleaned and prepared more efficiently than this video. Great work Chef Jean-Pierre!... If I didn't mess something up in the kitchen? How else would they know I was there... Thank you!
Love the channel Chef! New subscriber! ❤
It's weird how JP knows he's very good, but is super humble about it. "ANYONE CAN DO THS" is just so refreshing to hear from a classically trained Chef.
No good enough in my kitchen.
>wake up
>remember that today is monday
>hate monday
>day ruined
>see chef Jean Pierre
>Happiness restored
🙏🙏🙏😀
Monday again. Restoring joy
Chef J-P, you said you "used to have a cooking school" in one of your earlier videos. You still do, with over 300K students. But now it is free, and you can attend anytime!
Indeed! And it is AMAZING, Thank you! 😀
Not sure it is a good or bad thing we don't have smellivision yet
Thank you for the help,but please help me to know what part of beef is a tender loin on the animal.we go to the butcher and he has the whole animal hanging.They ask us what part to cut,if we ask tenderloin they don't know so we should be able to tell them exactly pointing which piece I need Thank you.
the tenderloin is the whole muscle that Chef JP is showing in this video.
@@twangology Hello JS
Would you b so kind to give me the type of stove top Chef JP has installed in his new kitchen which is shown on this Chanel. I need to replace mine.
Thanks and miss you guys
When you don't edit out small mistakes, then explain everyone makes mistakes, even after 50 years! Respect! Fantastic job Jean-Pierre!
Damn, it's great to watch someone who knows what they're doing. Cheers.
Learning from a proffesional with entusiasm, self mocking humor and attitude - thats why I follow Chef J-P 🥂 Keep on rolling 😎
Thank you! I appreciate that!😄
@@ChefJeanPierre I've learned so much from you that cooking is (finally) enjoyable! Thank you! And I love the humor. Can't wait for the next video with wine. ;)
I always say if you can't laugh at yourself you have no right laughing with others. I love self mocking humor.
@@ChefJeanPierreI think I love you 💙
That’s just mean, chef... making me think it’s Thursday when it’s only Monday!
😂🤣
Lol 😂
Messed me up too 🤣
So tomorrow is not Friday? ARGhhhhhhhhhhhh
I have to check the calendar! That knife is a real asset.
What a sweet way to start the week
Thanks Chef! You have the gift of actually explaining things clearly, smoothly, carefully -- instead of merely talking.
Thank you so much! 😄
I literally AM a pro at this. I run a catering butcher's and I do this every day for high-paying clientelle. I would have you in my shop any day, chef, that was exceptional. We call that 'larder trimmed' fillet of beef, and it's VERY expensive. EDIT: anyone mincing or stewing fillet of beef is crazy.
Thank you 😊
For sure. What a waste
@@ChefJeanPierre chef, you've been a great instructor for me and my apprentices
😆
Mamma mia 😆👍
I've been watching chef JP since the beginning of CZcams...it never gets old.A collab with Jacques Pépin would be killer 🙏🏽🙏🏽🙏🏽
Absolutely.And it means more coming from a great BBQ guy like you,i am into that and enjoy your videos and your new Pit.
Monday AND Thursday…how great is that! Thank you for sharing your expertise with so much humor. ❤️ your videos.
Dear chef, you are becoming a very expensieve hobby in my life :-) Last week I bought the Larousse Gastronomique and today I bought a great thermometer, a Chinois, rope to tie the meat, a chef's knife and an applience to make potatoe puree. Just kidding, I can't wait to put all that new stuff to good use. Thanks for making me so enthousiastic about cooking!
I never knew what a tenderloin was until a few years ago (and I’m almost 60) I did not live the high life. He makes it look so easy I can’t wait to try this on my own! You can’t screw up watching Chef!
You're a true master at handling your meat.
Now that's funny right there.
And everything else in the fridge
I don't even need to cook anything right now, this dude's energy and how he explains things is just that entertaining and informative. Great stuff
When a Chef can poke fun at himself you can appreciate his wisdom and patience.
Been a butcher 20 years and everything on trimming is spot on sir. But I will admit I am (was) one of the "moving my hands around" kind of butcher when tying a roast. That's what I was taught so it stuck, but I will now adopt your method which is sooo much easier and quicker. Thank you sir! Love your commentary, very entertaining. You have a new subscriber!
Thank you 🙏
I have hoped and prayed for a proper tutorial on how to truss a roast. Thank you, Chef Jean-Pierre for coming to the rescue. Again 😎.
I've been around a very long-time; this man is a consummate professional. What a pure joy to watch and learn from. My genuine gratitude Chef! You are a master!
🙏🙏🙏😀👍
Love Chef Jean-Pierre, been watching him since the days of Sunshine Cusine on TV, taught me so much about cooking. Fantastic lesson on how to clean and tie a beef tenderloin.
When I was 16 back in '70. I worked for a Swiss-French Chef named Franz Schoeffer who moved from the Fontainebleu in FL to the best restaurant in the Poconos. Among MANY other things, I learned how to clean and process a tenderloin but forgot the procedure over the years so thanks Chef. You're the one online Chef whose recipes and procedures have ALWAYS been successful for me- you're funny as Hell too!
Thank you Ron 😀
I still come back to this just to reference the tying. Man you're just the best, Chef.
Chef Jean-Pierre! I purchased a Costco Tenderloin and as I looked at the shape of the meat I was like how the heck am I going to cook this thing? I checked out CZcams and there it was - your perfect explanation on how to trim and truss up the meat. Awesome, cooked it on the Bbq, delish! Thanks so much.
I love your sound effects. They remind me of my mom’s especially when she was teaching us.
WOWWWWWW CHEFA,,,,,!!!!!!!! WHAT A WONDERFUL WAY TO START AN OTHERWISE LOUSY DEPRESSING MONDAY!!!!! Thank you CHEF!!!!!! YOU ARE THE BEST!💖
You are so welcome😄
Nothing worse than watching a video where everything goes perfectly. Things are going to go wrong and when you watch a chef as good as JP screw something up it’s just a reminder we’re all human and it’s okay. On top of it he’s just so likable.
If you can't learn from you Chef, you're done. Your detail and perfect explanation makes a guy feel confident, how to do it . You're the deal. If you don't get a laugh out of his perfectionism, you don't get it. What a gift this is.
Great lesson and information. I am soooo glad I found you. Now, I have to get enough Tupperware to store stuff in my freezer for 17 years.😊💫
We cooking dunces are so grateful for the basic instructions you provide. We might be sort of stupid, but we like our food.
It is my pleasure, you guys are great, I love you! 😀
I WATCH HOW TO TIE MANY TIMES I LOVE THE WAY YOU TEACH LEI E’ IL MIGLIOR CHEF ON YOU TUBE LE MEILLEURE!!!!
You make every topic informative and entertaining, even cutting and preparing a piece of meat - and I’m a former vegan! Thanks for another great start to my day, Chef.🌷
This guy is hilarious and VERY GOOD at everything he does!!
I can hear Chef Jean Pierre's mouth watering because of that beautiful cut 😊
I never saw this procedure so well demonstrated and explained. Thanks Chef!
Glad it was helpful!😄
"this will be perfect for 2.. or 3.. or 4 maybe, if you want to starve them" .. sir, your humor is incredible, I am so glad to have found your channel! Great entertainment, next to informative information and amazing food.
Thank you for leaving the short twine oops in the video, Chef. I always enjoy your humor!
8 AM on a monday? What better way to start the week!
Thank you 🙏
I've been searching everywhere last week how to cut a beef tenderloin... Finally!!! 😍
That was amazing chef.. plus you kept the mistakes/out-take in where you didn’t have enough twine BUT you showed how to sort it .. superb x love from England ..❤️
Thank you Mark! I always keep the mistakes because if I make them you guys will as well! Thank you for watching! 😀
Quite the masterclass! When I have the time I prefer to buy my meat and fish not trimmed. Doing it yourself allows you to understand your food more, and it's good for practicing knife skills.
I might never need to prepare a beef tenderloin, but I'll still probably watch this video a dozen more times just to hear Jean-Pierre pronounce "over and under". This guy is more French than Edith Piaf eating a croissant on top of the Eiffel Tower.
😂😂😂
Jean-Pierre is living proof that Wolfgang Puck and Buddy Hackett had a love child.
I worked in a haute cuisine European Restaurant kitchen in college. Among other tasks, it was my duty to assist the Chef/Owner to prepare whole tenderloins. This is the way we did it but we would turn the tail into medallions for various dishes including steak and kidney pie and beef stroganoff. The lessons I learned 50 years ago remain with me to this time and now that I am retired I try to improve and refine my skills every day and Jean-Pierre is the best instructor on the internet. His good-natured and practical intelligence coupled with mad skills and humor are simply unparalleled.
Thank you so much! 😊🙏
I watched about five videos on how to trim a tenderloin and this is by far the best. This guy knows what he’s doing.
„…or four, if you wanna starve them“ - gosh, I love you, Chef!
hahahahahah. " 4 if you want to starve them " cracked me up !!! JP
Feels like i’m taking the class in person. Thank you!
Chef must have the sharpest knives around!
This was absolutely fantastic. I've always made Wellington at Christmas but I moved to Europe this year and couldn't get a fully cleaned one. I would have had no idea what to do without this excellent video.
Is it thursday already? Nevermind. I could watch a chef Jean-Pierre video daily.
We are cooking that tenderloin this Thursday! 😀
i just bought my 1st tenderloin and did not know any of this, thank you so much!
Thank you for showing how to tie the meat. Your way is so simple. Love watching your videos, I've been cooking for a lot of years, I'm 84. Always looking for new ideas and watching you is always an inspiration. You are very gifted and fun to watch.
You should do a few videos of just restaurant stories. I bet you have TONS!
I will never use these skills being taught, yet still fascinating to watch.
Never say never. lol
Try :)
You can apply this to a lot of meats and cuts. If you take the skill he's teaching as a thought process, you get more out of it.
you can try that on the gf ... but thats in a complete different setting ...
I love you. I didn't think there was going to be anything and just happened to flip over and see you and laughed my ass off. I've learned so much by watching your videos. Thank you, Chef.
Thank you William! 😀
im never gonna do this but i do like listening to this guy talk.. lol
I am an amateur enthusiast home cook from the Czech Republic. I am very pleased to see your onio(n)-flavored videos! For great teaching process and for fun too. I am afraid of butchering. This is great approach for me. Uff, last week I bought boning knife and made decision to learn. Your video has PERFECT timing accross The Universe. Thank you, Mister Chef.
Your videos are with The Lidl academy by Roman Paulus my source of cooking skills sauce.
Thank you so much! I appreciate the compliment and the association with Roman Paulus, he is a great Chef! 😀
@@ChefJeanPierre My authentic pleasure.
Toujours un plaisir a regarder votre enthousiasme
Um chef français au Kazakhstan.
Merci Chef! 😀
I was looking for a video to remind me how to cut up a tenderloin for filet mignon steaks. This is the third tenderloin that I have cut up and the last one was about 1 1/2 years ago. The prior videos I watched in the past helped get through it but it was still a major struggle. After watching this video (and purchasing a filet and boning knife this week) I had the job done in under 1/2 hour and it was so simple. Your directions were clear and made this so easy. No meat was wasted using your wonderful directions. We are using the meat for steaks and the skinny end was cut up for fondue tonight. I have never used this for a roast but will be buying another filet to make the roasts. I will tell you that I have used the chain for Philly Cheese steak in the past with great success and one cook suggested that Philly cheese steak was created to find a use for this cut of the meat. It is some work to get the meat out but will make a nice meal for two of Philly Cheese steak in the future. We vacuum pack all of the meat and we have eaten steaks frozen for over two years that still taste amazing. (We found one in the back of the freezer that was over two years old and decided to cook it. To our surprise it was perfect! )Our filet created 10 amazing steaks, fondue for tonight, fondue for four for the future, Philly Cheese steak for two and and the left over gristle and fat will be used for our first attempt at making beef stock. Thank you I have learned so much from you!!!!
Chef Onyo!!!! So incredibly HELPFUL!!! Hopefully we have seen the last of the chainsaw massacres in this house!!! 🤗 ❤️ 😘 🇺🇸 👍
perfect instructions on one of the fundamental parts of kitchen expertise. tu es le meillur, chef!
Chef Jean-Pierre's skill at teaching is extraordinary. This is what should be on televised cooking shows instead of the mindless kitchen races we have now. I learned more from this presentation than from all the others I watched previously. Thank you Chef, for making me look better than I really am. You are a treasure.
Thank you so much! 😀
Chef J-P, so glad I found your channel! I will be using your pork loin video today 👍 !
I was one of those stew beef makers with the tail. I followed this yesterday and ended up with two great roasts. I also used to make tying a pain. It is really easy once you know. I really appreciate you.
I did this for the first time ever at work the other day. The guy training me totally screwed his up and gave up, telling me to find a CZcams video. This was the one I found, so thank you!
JP’s cooking videos for us home cooks are just the best. He’s engaging, amusing and so honest and helpful with all his explanations. I love how he doesn’t edit out the boo boos; he uses them (just like Julia Child did) to help us fix up mistakes that we are bound to make. In my opinion That’s the mark of a great teacher and person. Did I mention how funny and engaging he is. Fantastic. Subscribed, thumbs up and ringing that bell!!!! Thanks JP. You’re the best. From Hamish downunder.
Yes, it brings that feeling of authenticity.
They are really best . Greetings from another part of the planet 🙂
My Friend! Thank you for visiting on a Monday. I have tried to do what you just did (trimming) and had MUCH more waste than you did. NOW I know the angle of the filet knife, so my next one will be better. It’s OK that I had scraps though, they were a delicious addition to my beef stock. Expensive, but delicious. Thank you very much for your guidance and sense of humor. In the Boy Scout troop, I used to tell the boys “if you can’t tie a knot, tie a lot.”
Thank God for Chef presenting real-world, no-fru-fru-b.s., classic, simple, technique! Viva La Technique!
I have never seen a better demonstration of how to twine a tenderloin! I just need to practice.
When chef Jean-Pierre does it, it looks so easy, like no effort at all. Then I do it myself.....But I think the trick is in the tools. And then do it many times to learn how to do it perfectly.
You are correct the more you do it the more proficient you become !😊
Thank you!! I just happened on your video this morning by accident~~ I only look for you on Thursdays! Thank you for the information about the silver skin! This same technique can apply to the deer meat, too--we actually have more deer than beef! I look forward to your cooking this beef soon!😋😋😋 God bless! ✝💓
This is about the best demonstration of this skill that I have seen on you tube. I grew up on a working cattle ranch in Northern California and saw my father do this many, many times.
Where in Cali? Home butchers are in my area
You show us that cooking does not have to be intimidating. I love the humor you throw in.." if you see anyone doing this change the channel!" Loved it! Thank you for taking time to share your knowledge with us amateurs.
I agree, however I'll never boil a live lobster, crab etc. Seafood is my cooking Waterloo. I'll leave that to the pros.
@@daphnepearce9411 The closest I get to eating sea food is "Mrs. Paul's fish sticks."
@@sammyjo8109 lol! They're good!
Love seeing more content from you chef, just brightens my day, especially Monday lol!
As a meat cutter of 40 years, I do a different type of knot- I do a twist in the string, loop, then pull the end thru, then pull it tight - it's fast! i can also do the tie up like you do, you can loop your string, and slide it on, pull it tight, do a loop, and slide it on, pull it tight! Good job!
It looks like magic work for me although I was born and grew in the village. But Sir. I want to hear more stories about your life! You are the legend!!!
🙏🙏🙏😊
this isn't Thursday, and there is a Chef Jean-Pierre video? It's a miracle!
Thank you David, we are trying to do two videos a week. On Monday we'll publish a smaller video that is a basic but must know technique and on Thursday we'll do our main dish. We'll see how our subscribers like it! 😄
@@ChefJeanPierre I like it so far! I was just meaning of asking you if you would do a video on mise en place. I think that would really help me out since most of your mise en place is already done when your video begins. Thanks again for all of your hard work and patience with us
Discovering Chef this year was an all-year Christmas present to me. It's the little things (liquid after garlic is fragrant, cool down ingredients before complex assemblies, butter at the end off the heat) that are making the difference. I just cleaned and tied two Costco tenderloins and despite having fumbled through it in past years, this method (pulling the silverskin against the knife) had be done in no time. Tip: since I had two, I cut them into 3 pieces, tied the head and the Chateaubriands on their own, but then reversed the tails and tied them. They looked like another Chateaubriand when I finished. My extended family thanks you in advance. Merry Christmas.
I have never enjoyed watching a cooking show ever, as much as I enjoy you, Chef Jean-Pierre. No only do you teach me wonderful things, but you make it so much fun. You are magnifique!
🙏🙏🙏😊
Chef you are a gift to the culinary world!
That's exactly how I was taught to butcher a beef tenderloin!
Appreciate you very much 😊
Belle présentation .Merci.
@@zuzannawisniewska4464
c'est correct !!!
just the information I needed - and so easy to follow!
PS - I see from your demonstration that a SHARP boning knife is so important
Excellent video. My father taught me how to tie beef back when I was a child late 1960's, he would make a beef braciole every sunday. Thats exactly how he taught me.
I'm so excited for the video next week, I'm going to surprise my girlfriend for anniversary with the roast dish :)
We are releasing cooking that tenderloin this Thursday! 😀
Perfect, time to prepare and mise-en-place everything ;)
Very good ! No one seems to show the twine tie of roasts. This is truly an important subject for all of us who bake or BBQ roasts and its the time of year we tend to cook them. It's very important to have the correct butchers twine too !
And yes, tenderloin or filet mignon is too dense and too lean to use for any kind of stew. A good New York Strip is my favorite go to.
"...or four if you want to starve them." I LOVE YOU, Chef Jean-Pierre!
🙏🙏🙏👍
An unusual Monday posting for JP! I've been doing whole tenderloins for 15 years (Christmas, Easter, and birthdays) and I learned something new today. I will say that what you say was good for 8 people is nowhere near good for my 8 people. I have to do the whole dang thing at once for my animals. I also will say that I do put in a few extra minutes to clean the chain and other trimmings which I then save for beef and broccoli stir fry which comes out fantastically flavorful and tender.
Good for you! Nothing wrong with clean the chain if you have the time!😀
Thank Chef! I purchased my first beef tenderloin recently after watching your video to make my first beef wellington (which came out INCREDIBLE). But now I needed to know what to do with the end pieces that weren't the chateaubriand. Glad I started here and that you mentioned more recipe videos explaining just that. :) Thanks again for the cooking confidence!
Love your videos and you makes me smile all the time my friend , cheers from Thailand 🙏👍🇸🇪
Chef i watch how to tie a tenderloin 5 times. I loved how you explain so well Mille grazie Chef
What more could you want? Great advice, great recipes, great entertainment. All in one.
That video is now on my favorites! JP...you are a BOMB! Les meilleures Salutations de la Suisse!
Beautifully done, Chef. I can't wait to see how you prepare these, they're gorgeous!
You are a GREAT Teacher! Many thanks, Chef Jean Pierre! You ALWAYS give me Hope.
Grace and Blessings to you and all yours.
From Sacramento CA USA,
France Driscoll
Stay Free.
Remember Eternity.
¡Viva Cristo Rey!
"Over and ender..." I literally could watch Chef Jean-Pierre all day :D I think I've turned 20 people on to this channel alone LOL!
Brilliant, thank you.
Here in South Africa I am fortunate to have access to Kudu, Oryx, Impala, Zebra and Wildebeest. I love working with meat.
Thanks Chef, I really needed to learn how to tie meat with twine. Surprised that the savings from doing your own trimming wasn't more.
You had me ROFL 🤣 when u started tying the roast up and came up short 🤣 love 💘 your sense of humor about it:)
Superb , i do the clean down on tenderloins about once a month, the tail was always a problem but after watching this i save an extra steak....total genuine respect ,thanks
I love trimming tenders! We usually served it with a strong horseradish mashed potato, chef. Soo good!
I love these technical, non-recipe oriented videos. Thank you!
I just attempted my first one of this today and saw a couple videos before this one and it was by far the best. The whole time I was doing it I was talking just like you. I'm of Mexican decent and my family was like "did he just say mammia"
Chef Jean-Pierre I can't get enough of your love for cooking! Your my most favorite Chef in the world! 😊 Also, after watching many of your fabulous videos, I realized that I used to enjoy watching you and Yan Can Cook when I was much younger. I'm so thrilled to have you back in my life. 👨🍳
Thank you Rebecca 😊🙏