25 Responses to “Beef Tenderloin Recipes”
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25 Responses to “Beef Tenderloin Recipes”
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ChefTips says:
@ssahmad
Haha! Thanks! -
what a neighborly thing to do!
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@jellis4465
Have you had her cook a rib-eye with good marbling
If not, try it on the grill. Check out my
“grilling steak” video for more tips! =] -
How come when my wife cooks steak its as tuff as old boots ,please help.
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Thanks! I’m glad you enjoyed it! Cheers, Jason
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Made this tonight – it really is a fantastic recipe. I’ve made a lot of recipes from online and this one takes the cake. I’m only making recipes from chefs from now on! thanks for sharing this!
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to thicken the sauce uses some flour
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@ChefTips
Ahh I see. Thanks for the info!
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@ERICTLG
Haha….Good eye.
This is one of our earlier videos and we didn’t get the shots we needed and had to freeze them for another day of shooting. Hence the color change. Please, NEVER-EVER freeze a fliet. With that, an aged steak is usually aged for 21 days to intensify flavor and tenderize it by breaking down connective tissue. This is done by keeping the meat at low humidity at 36 degrees F. -
How long did you age them because they look greyish brown.
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@uTubeTerror
Hahaha! Thank you for commenting! -
Great videos! These have helped me to appreciate cooking. Before I was somewhat dependant on my mothers cooking and lord have mercy, it is quite substandard at times.
What I’d like to see is the fundamentals of cooking, learning to make one sauce will just do that; teach you how to make one sauce. However teach a man the basics of combining flavours, spices, broths etc. This will encourage creativity.
Thank you again for you’re delicious videos.
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Oh NO!
Better warn the cavemen!
hahaha.Thanks for a great recipe chef,love your to-the-point style. -
@Leziii
Thanks. I don’t think I can do anything about it at this point. -
@TokerMate
You’re welcome. Thanks for commenting! -
@quinderwall
Thank you! ^^ -
It’s only the part when you talk
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yay! you said pommes frites! ^^ Great cooking btw
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Man your videos make me hungry! I just cant stop watching them. Thanks for all the recipes!
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@DaRecipe
Thank you DaRecipe. -
@AsianBorat
I don’t know. Sorry about that. -
How is it that all the sound from this particular video comes out of my left speaker?
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Now this is a real chef, i see some people saying theyre executive chefs and all that stuff, and they really suck at cooking, but you are awesome, real, simple and delicious.
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Thanks! I’m glad you enjoyed it. Your substitutes sound fine — great improvisation! Take care, Jason
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Just tried this recipe: AMAZING! I freaked out for a second cuz halfway through I realized I didnt have any tomato paste or balsamic vinegar. I substituted the vinegar with a balsamic vinaigrette dressing, and the tomato paste with tomato sauce. I reduced the water and marsala wine to make up for the substitutions, and it actually turned out pretty well. Thanks for the recipe!
@ssahmad
Haha! Thanks!
what a neighborly thing to do!
@jellis4465
Have you had her cook a rib-eye with good marbling
If not, try it on the grill. Check out my
“grilling steak” video for more tips! =]
How come when my wife cooks steak its as tuff as old boots ,please help.
Thanks! I’m glad you enjoyed it! Cheers, Jason
Made this tonight – it really is a fantastic recipe. I’ve made a lot of recipes from online and this one takes the cake. I’m only making recipes from chefs from now on! thanks for sharing this!
to thicken the sauce uses some flour
@ChefTips
Ahh I see. Thanks for the info!
@ERICTLG
Haha….Good eye.
This is one of our earlier videos and we didn’t get the shots we needed and had to freeze them for another day of shooting. Hence the color change. Please, NEVER-EVER freeze a fliet. With that, an aged steak is usually aged for 21 days to intensify flavor and tenderize it by breaking down connective tissue. This is done by keeping the meat at low humidity at 36 degrees F.
How long did you age them because they look greyish brown.
@uTubeTerror
Hahaha! Thank you for commenting!
Great videos! These have helped me to appreciate cooking. Before I was somewhat dependant on my mothers cooking and lord have mercy, it is quite substandard at times.
What I’d like to see is the fundamentals of cooking, learning to make one sauce will just do that; teach you how to make one sauce. However teach a man the basics of combining flavours, spices, broths etc. This will encourage creativity.
Thank you again for you’re delicious videos.
Oh NO!
Better warn the cavemen!
hahaha.Thanks for a great recipe chef,love your to-the-point style.
@Leziii
Thanks. I don’t think I can do anything about it at this point.
@TokerMate
You’re welcome. Thanks for commenting!
@quinderwall
Thank you! ^^
It’s only the part when you talk
yay! you said pommes frites! ^^ Great cooking btw
Man your videos make me hungry! I just cant stop watching them. Thanks for all the recipes!
@DaRecipe
Thank you DaRecipe.
@AsianBorat
I don’t know. Sorry about that.
How is it that all the sound from this particular video comes out of my left speaker?
Now this is a real chef, i see some people saying theyre executive chefs and all that stuff, and they really suck at cooking, but you are awesome, real, simple and delicious.
Thanks! I’m glad you enjoyed it. Your substitutes sound fine — great improvisation! Take care, Jason
Just tried this recipe: AMAZING! I freaked out for a second cuz halfway through I realized I didnt have any tomato paste or balsamic vinegar. I substituted the vinegar with a balsamic vinaigrette dressing, and the tomato paste with tomato sauce. I reduced the water and marsala wine to make up for the substitutions, and it actually turned out pretty well. Thanks for the recipe!