A beef tenderloin roast comes from the back section of the cow and is on either side of the backbone. On the other side of that …
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Perfect Beef Tenderloin Roast Recipe + Sautéed Wild Mushrooms
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Would you stuff a tenderloin? And if so with what?
Looks delicious. Can you sear ahead of time and roast later?
What is the time to cook for medium well?
Thanks great recipe. I just used the same pan where the meat was seared (too much flavor there already) to cook the mushrooms and used Port wine and demi glace on them. Umami city 🙂
link to that rondo pan that looks perfect!! Love this recipe, thank you Chef for sharing
oh yum! thanks!
Beautiful.
shroud is that u
Such a classy meal. I will definitely try the mock chimichurri sauce for dipping 😉
Yummmy
Another great video chef. Its great to watch your channel, your perspective on food is on point. Thanks
Delicious! What style of potato dish would recommend with this dish?
why do we not keep on high heat the whole time during the cook process?
Great job thank you for sharing all the details. How long for medium-well please?
Good explanation
Absolutely PERFECT!
Thank you chef you are the best , that's how I requested before you made it . I'm a big fan of you
Yum!! That is a beautiful roast!!
Amazing Bravo Bravo, Thank You.
I can’t afford beef anymore.
Why did I like this video as soon as I saw it on my newsfeed? I haven’t even seen it yet. 😂
I want to try this tomorrow what beef stock do you use. I tried to Campbell's one in the past and it's trash
Whooo
Yes, beefs are definitely the least confident/competent part of my cooking. As a student you actually save yourself a lot of money learning to cook with fresh ingredients – at least here in Europe -, but cuts of meats regualry are just too heavy on my budget. So I know how to debone whole chickens, do a million things with ground beef, make stews and cut nice pork medallions, but I have almost nobexperience with steaks. :/