How to Make our Special Occasion-Worthy Roast Beef Tenderloin
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- čas přidán 10. 09. 2020
- Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster.
Get the recipe for for Classic Roast Beef Tenderloin: cooks.io/3gpnKd3
Buy our winning boning knife: cooks.io/2N7YgVW
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I love this recipe and cook. A fine example of the new generation of America test kitchen. Exciting!!!!!
I like Natalie a lot. She's a perfect counterpoint to Bridgette. I like their banter!
Yea esp after all her plastic surgery hair extensions and her lip extensions
Jennifer Jackson Bridget had surgery?
@@jenniferjackson9375 physical looks arent earned, get over it
That is amazingly tender. I watched you take your first bite and it literally melted away in your mouth without barely having to chew. This was an amazing video. My compliments to the chef. I would like to know more about her.
Everytime i watch one of these ATK videos makes me hungry and inspired. But mostly hungry😂😂😂😎👍
Well, thought I'd add this update.....made this dish today. Amazing!!!! My family loved it. Super tender and flavorful. The red wine sauce was simply divine.
My daughter and I just cooked this for Christmas. I Have prepared many beef tenderloins. This is a very easy consistent way to prepare a tenderloin. I wanted to spend the time with her and give her a go to recipe. I liked this recipe because you have two roasts. I cooked the head to 130 degrees and the rest to 140. That gives everyone what they want Instead of searing in a pan, I have a sear station on my Weber grill which gets up to 700 degrees, my wife appreciated that, it takes the mess outside. Bought the tenderloin at Costco so substituted stew meat for the chain worked great, everyone liked the sauce. I would do this again.
How did you find finishing the tenderloin on the grill?
I have to prepare 2 tenderloins this year to feed 25 people and I am debating finishing on the grill
"How many slices would you like?"
"Yes"
I made this last night for Christmas Eve dinner. It was SOOOO good. Adjusted the gravy a bit, and after browning the meat, removed it and added mushrooms. Once they were cooked, I removed the mushrooms, continued the recipe as you had it. After straining, I added the mushrooms back to the empty pan to reheat and brown some more, then out the sauce back in. It was AWESOME!!!!!!! Thank you for the recipe!
I was thinking it could use some mushrooms!
So hungry. Great job guys Natalie, Bridget et al
Natalie you are a blessing to to the world .❤
I prefer this style of the primary , Natalie, talking to bridgette, not to the camera. Very good.
Made it this Christmas. It was a hit! Thanks for teaching me to cook.
I bought a $150 piece of prime tenderloin for a special occasion and was so nervous to cook it! This recipe was absolutely perfect and the wine sauce was incredible. Thank you so much for the straightforward demonstration- a first rate recipe for sure!
Making this tomorrow for Christmas dinner. Hope it comes out like this. Looks gorgeous
We reproduced these same cooking techniques for pork tenderloin replacing the savory sauce with a apple jelly garlic infused sauce. It was magnificently tender and juicy. You CAN roast lean tender meats without over cooking them.
It takes some restraint to cook good cuts properly. While stuff's all hot and sizzling, it is hard to remember that the meat will still keep cooking inside. I have found that the reverse sear, brown the surfaces first and then let the meat cook to temperature off direct heat or oven, like 125F--destined to be 130+ or maybe ++, by the time it hits your taste buds. Same for the thinner cuts, they'll yield a great medium for the less sanguine of our dining companions. Cook to 137F and then let the slices rest and keep cooking to a small pink center. Patience, Prudence!
I followed your recipe for a big family dinner last weekend. It was a huge success. Thank you. The sauce is to die for. There wasn't a drop left. Easily served 10 from a whole 3kg tenderloin prepared exactly as you directed. Could have fed the 3 who couldn't make it too, but there wouldn't have been as many second helpings.
Éxitos chef 🙋🏼♀️®️®️®️®️
What a great recipe! We never knew quite what to do with the chain. Good work Natalie!
You guys are always good. You're amazing at everything.
I'm ready for this awesome dish thanks for sharing you guys.😘😊
Love Natalies giggling!! 😂
Great Work Natalie ...( and Brigette!) Looks Scrumptiious!!
I'm making this tonight for New Year's. Thanks for the great recipe!
Update: It turned out perfect. Thanks again!
Used this video and made this (sans the sauce) for my in-laws who were in town for Christmas. My father-in-law (well traveled and eaten lots of nice meals for business) said it was the best beef tenderloin/filet he’d ever had - and he doesn’t dole out faint praise! That all said - great video and THANKS!
Love both of them. Love the recipe. Great video!!!
This is a serious chef. she has all the right moves and words to make this delicious recipe. Thanks.
Turned out great. Looks delicious
Great recipe. Thanks
Excellent Presentation, I’m thinking it would work on an Eye Round as well.
Thank You
Good teamwork. Love it.
Omg i can almost taste it from there 😋 can't wait to make a roast Thanx girls &
Happy New Year 🥂💃🏻
made it for Christmas dinner today. had never made it before and was quite worried not only b/c I wanted a nice meal for the fam but also because it's by far the most expensive cut of meat i've ever bought.
everyone rave - it was like eating a slice of heaven. thanks!!
When you tuck underneath you change the “grain”. Cut ,reverse and tie that small end
I made your beef tenderloin for Thanksgiving. It was FABULOUS. THE SAUCE WAS GREAT AND I’m not a wine sauce fan. The beef was butterrr. It just melted in yr mouth. Thank you for this wonderful meal. And yr right, the price was outrageous but the flavor and texture was a million dollars.
Great job 👏 awesome information thanks 😊
Our guests absolutely loved the beef tenderloin, so tender and delicious. The red wine sauce was easy and great complement to the beef. This is a keeper recipe.
Nicely done! This looks so yummy!!! I’m hungry now, thx a lot :)
I will find out New Years Eve. Everything’s ready. Looked great
We made this for Christmas and it was out of this world
Natalie can come over every weekend and cook me some tenderloin OMG it looks beautiful thank you for sharing🌼
Trying it today, Christmas Day, I hope I salted it right, thank you , I’ll let you know how it turned out, merry Christmas
That has my mouth watering!
I make this every Xmas n it's amazing I make the sauce more often whenever I make prime rib I have this sauce an horsdish with it
This looks soooo good! Is this considered a reverse sear?
Great job
Yum. Thank you.
Beautiful!!
I like these two ladies together. They make me actually believe I can make this.
I am making this today. Natalie makes trimming the roast look easy, I need some more practice. Great job!🎉
I enjoy the show very much especially if Natalie is doing a segment, would love to have time to talk to either of them.Nice ink Natalie
I'm be smoking a beef tenderloin this Thanksgiving. This looks amazing as well.
Love Natalie & Elle. Two of my favorites.
That looks gorgeous
Much better chemistry between these two in this video than in the cast iron chicken video!
Oh my that looks very yummy!!! Beef roast looks good too😜
Looks delicious! Would you cook a pork tenderloin using the same low temp and finish it off by glazing it in the frying pan?
She is precise with the knife and also with words.
What can we see more of her work?
Does Natalie have any more cooking shows we can find her on?
Just pour that gravy into a goblet for me, please.
The chain trimmings make a killer quick cheat beef stew
I sure wouldn’t throw them out. Like you said good stew.
Much easier than beef Wellington. Guess what's new for Christmas dinner? Can't wait to make it.
All these roast beef recipes in my feed... I think they're trying to tell me something.
Thanks, Natalie!
My next favorite chef on your shows. The red head is fantastic, too. The gal w blue hair is also great!!! And the guy w crooked smile!! Another great chef.
Pure poison girls!!!! Yumm yumm. Thank you for the recipe and for the simplicity of the how to do it. I’m a fan now!!!!
YUM! Will need to try but with a 3lb chunk!!!
She had me at “let’s talk meat”
I love Natalie desde Nyc
How many slices would you like?
Yes.
😂😂
A great substitute to thicken your sauce instead of a cornstarch slurry (can gum on you real fast) is just use a tsp/tbs (depending on how much liquid you actually are thickening) of powder gelatin (flavorless kind). Also it's a better texture. Makes it more like a traditional demi-glace. And leftovers will hold better.
YUMMM
Is it possible to make the sauce in advance and refrigerate then reheat?
Natalie is awesome. Need to keep her around.
After watching the video and Natalie's Perfect instructions I am confident that I could clean the me up myself this is my first time ever seeing that Natalie on the show you should include her more often not only is she professionally perfect but she is more appetizing then the meal itself
My dog gets the solids. 😍💪
I don't like the tail tuck, that should be cut off for a small filet, no? However the slow roast and reverse sear I may try that. I have never tried it that way but it looked successful!
YUM!!!
This looks like I want to do. Looks like texture of lawry
Why would you use a C starch slurry when a beurre manie would make it silky and rich? Heck, you could have poached those cooked beef chain and made a crude beef stock then made a Demi-glace sauce.
So low and slow method can be replaced by Sous Vide for the same time and degree of internal temperature of 125 F, and Pan fry for colour.
Hey Nathalie... love the tats, no matter those w hate-speech!
You "Do You". Each tat has a story behind it. I know, but there are those who do not know each story, the when and/or the why, right?
Let it roll off your back like a duck's feathers roll water off, ok??
You go girl!!!! I'm an old lady, and can say that w the best of them, lol!
Keep bonding w Bridgette and ATK.
You will learn much.
Stay safe, everyone, ok?
@A. T. Sorry. Google/YT auto correct. Ugh! 🤗😫🤗
Again, sorry... Just edited it for the more appropriate grammatical correctness.
Kindest regards, and stay safe, to you and yours...
⚘🙏❤🙏⚘
Can this be done with elk tenderloin?
This will be my first Christmas dinner I make once I'm a multimillionaire lol. Delicious esp if you throw in the lyonnaise potatoes.
Natalie: "How many slices would you like ?
Bridgette: "YeS"
10:20
Yes indeed bridgette.
Curious if the recipe is off. You add 2 cups of broth and 2 cups wine. Then the video says to bring to a boil and cook down until roughly 4 cups remain. I researched a few times to be sure I heard right. Something’s off...
can you make the sauce the day before?
Yesterday at our local organic butcher tenderloin was $44 a pound. Local grocer was $38 a pound. Our local Italian butcher $27.99 a pound. Bought a 2 pound one making a Wellington.
QUESTION - what do you all think about following this recipe, but brushing the tenderloin with some oil and finishing on the grill?
I ask because this Christmas the in-laws are coming over for Christmas Eve dinner, and instead of a more traditional dish we have decided to serve beef tenderloin. But, the final headcount will be close to 20-25 people so besides having to put out some serious money on beef, I am wary about having to cook two whole tenderloins and finishing on the stove. So, I could prepare in the oven as in the recipe in the afternoon, allow the beef to rest, and then finish on the grill to get the crust?
Please let me know your thoughts, thank you in advance.
CX I’m going to do this exact process you’re describing. I usually smoke them in an offset but we’re staying at a time share that doesn’t have a smoker but he’s a grill.
@@hinglemccringleberry7786
How well do you think it will work?
Any tips you are considering?
I have two large tenderloins to prepare on Saturday.
I just made this from an eye round roast. I cooked at 250*, but the edges did come out a bit dry and the center not done as well as liked (skipped the seat part). Can anyone recommend on how to improve this? Change temp & time? Baste?
It was delicious none the less and for the sauce I used dry thyme and red onion, but it still turned out pretty good, could have been better but still tastey.
Thank you!!!
I found a different recipe for eye of round you might try from Adam Regusia’s channel. Put the eye of round in your oven on the lowest setting your oven has, basically 180-200, and roast very slowly over the course of 8 hours. When the probe thermometer reaches the 125 medium rare then you are done. This works for eye of round because it is so tough, and can dry out so easily, which is why it is a more affordable cut of meat, but also why more traditional recipes just do not work for eye of round. We tried it for a Sunday dinner, and I will say it made a really cheap eye of round roast taste like a nice tender roast beef. Check out his channel for the full recipe, but basically yeah a recipe like this just will not work for eye of round. Eye of round is just too special a cut that you need a recipe written specifically for that cut.
Yummm :)
What a nice addition to the Cooks Kitchen Line up, Natalie Estrada rocks, yes I appreciate all the thoughtful staff diversity decision being made... M.Moore
Natalie is so very talented. She is a good teacher and I love that she talks to the host and not the camera.
You're kidding 😅
@@jimmckay8740 no I am serious!
Love seeing some diversity and representation! Doesn't matter if it's only following a trend, it's progress!
Oh god shut up
Why am I so attracted to this blonde haired woman?
So what happens to the bits that made the sauce??? Do they get tossed?
This looks amazing... tried to click and get recipe for sauce... no luck😢
Re-watch the vid a few times, w pen and paper in hand?
Might help?, one Major Foodie to another... Stay safe and well, to you and yours, ok?
⚘🙏❤🙏⚘
Looks great. A little rare to me.
It's perfectly cooked!
The longer you cook a steak, the hotter it gets, and as it heats up, the muscle fibers get firm and all the juices cook out. The result is that the interior of a well-done steak is a uniform gray color, and the steak itself is tough, chewy, flavorless, and dry. This isn't cooking; it's arson.
Most chefs regard beef cooked to medium-rare - with an internal temperature of 130-135F (55-57C) - as the best way to bring out flavour and retain moisture in tender cuts such as rib eye and top loin.
And all those scraps go in the stockpot!
Is this a repost? Or was another, similar video made before? I am having the biggest sense of deja-vu (looks delicious regardless)
I love this recipe and in making it a second time I notice for the sauce you are to cook 4 cups of liquid down to 4 cups. That doesn’t make sense to me.
Hi!
Natalie is awesome... very cute too