The Best Steak EVER Starts with this Beef Tenderloin Recipe | SAM THE COOKING GUY 4K

today you will become our best friends because we're showing you how to cook the granddaddy of all steaks the tenderloin perfectly so you go to a restaurant you order a filet mignon or just a filet it's gorgeous it comes like this it's delicate and it's super super tender hence the name Phil a tenderloin that doesn't just come by itself that little guy comes out of this a whole filet and today we're gonna show you how to trim this what you put on it how to cook it and then how to eat it which should be obvious but I'll show you one of my favorite things to do with it at the end this is how they come just like this in fact this one came from Costco I got it about an hour and a half ago it's 5 and 1/2 pounds and it's a beautiful piece of meat in fact this is USDA prime which is very very good it's at the top rung of what regular everyday people can buy without venturing into wag you and stuff like that so for mere mortals this is easy to get but let me show you something because there's two ways that this comes this guy is considered untrimmed and you're gonna see fat here here turn it over are you gonna see a whole lot more fat here this is $14 and 29 cents a pound I really wish I had looked because you can also get a trimmed version with no work for you other than taking it out and cooking it but it's more it's I don't know it's maybe $19 a pound or 18 I apologize them from getting that wrong but the point is is I wanted you to see the right way to trim this because it's a good value and you do need to know how to deal with this so let's trim it up we'll start by taking it out of the bag and putting on some paper towels to dry it a bit so a quick cut down here we open up this whole kid should slide out fairly easily there we go there we go come on come on everybody come on get in the get on board out and we put it on yes we're gonna deal with all this but right now I just want to dry it off a bit I don't want it all gross and slimy okay so let's paper towels are enough gross let's put this kid right here and have a look at what we've got look I realize it's kind of a mess right now there's all this fat there's this silver skin that we'll deal with look there's there's a lot but it's important that you know how to do this so we'll start with one easy part and that's called the chain and the chain is a piece that runs up the side that you can almost separate with your your hand watch get rid of these big chunks of fat and now without doing much more than using your fingers you see how this guy comes off up here you might want to get your knife going a little bit but this is no good to anybody for these purposes you could certainly take this get rid of the extra pieces of fat and grind it for burgers or something and that would be okay but you can see it comes off look at that it's called the chain for a reason I mean look at it but for us today we won't be using that so look see this this is unnecessary these pieces goodbye they're not gonna help anything well get rid of the easy stuff first and it's stuff like like this stuff like this some stuff here we're trying to get down to a relatively clean piece of beef a little fat on this side is okay but this stuff here these bigger pieces are not our friend and you want them off what is your friend at this point ladies and gentlemen is a good sharp knife this is when you want your knife to be sharp either by you sharpening it or you've taken it to a knife guy and he's taking care of it for you so we're gonna be fairly methodical about this when you get to a spot like this put your knife underneath and then it will help you so the fat really separates from the steak which is why the filet comes out just like super right and look it's a super lean cut which is not which which means it does not have a lot of fat and that's some people love this look I love it but I like to add things to it at times Bearnaise sauce hollandaise sauce that kind of stuff okay look in here see in between here will cut down here we'll take this bit out you really just want a good knife and a little bit of time on your side this is not when you want to be rushing we're just trying to clean this guy out right so when you start to do this and you get most of this stuff off see some of it just pulls right off with your hand that's fine you're eventually going to come to this and this is called silver skin and it's the enemy because unlike the fat that's like here or underneath these little bits this the silver skin will not melt when you're cooking it it's gonna be unedible and we'll f up everything inedible what did I say unedible I didn't go to college you find out a book on edible inedible it'll be inedible and will cup everything so you want to get it off so here's what we're gonna do look at this still here we're not there yet this stuff just pulls off so look silver skin here right so I'm going to take my my fillet knife not Philly knife filet and I'm gonna pull it as taut as I can and you pull it tight and it comes up and hopefully you don't have too much meat on here right because you don't want to be pulling the meat off but you want to do this you want this gorgeous look so we've got a little piece here same thing if you pull it taut then you're just getting underneath it and you're not getting all the great expensive meat that's there so same thing okay nice and tight maybe doesn't come off one more okay so look you've got little little bits you can still clean up and I'll just do this sometimes you can just like take the blade and do that and easy pieces will come off so just continue along until you've got it mostly cleaned up like this okay with this a little bit of this is it's okay a little fat roots look at my shirt that means flavor if you remove all of it you'll have a gorgeous tenderloin that will have no flavor to it this clump we don't really need by the way if you have a a meat hater a vegan a hardcore vegetarian in your home that maybe isn't something you want to be doing out in the open so do it when that person is not around might be the wise thing and when you like where it's at we move on and when you're done she looks like that but here's what's interesting max if you take a shot from the top you're gonna see what we've got kind of a baseball bat shaped piece of meat okay it's cleaned up nicely but look how thin it is down here and it gets fat or fat or fat or fat all the way up so if you've learned anything from watching us you know that there's no way this part here is gonna cook at the same time this cooks so what do we do we're going to level the beef playing field in a very simple way we're gonna take the tail of this tuck it up under here so that we're gonna end up with basically the same size piece of meat all the way across and we're just gonna tie it up it's that simple and when you've got it to the little tail tucked underneath your size is the same take a piece of string and we're gonna just do a double knot around once more yes we cut and repeat so that and then again and then it stays no not your cuts just keep going so max just asked about the string and putting it on the grill and you know the funny thing is I just realized I don't know that I've done this like this on the grill tied up I've always done it in the oven but I'm sure we're gonna be fine hope so and there you are so here's what you've got one nice beautiful long relatively even piece of fillet that we can now make a little rub sauce whatever you call it for now I'm completely worried about the string well I mean Jesus grilled tied and grilled filet so here's we're gonna do what we put the following ingredients in a little bowl that will go on this and now I can't stop thinking about whether the string is gonna be a problem damn it why'd you have to bring that up just let me live ignorant Lee man why'd I have to tie it damn it okay here we go following goes in this little bowl so we'll start with some mustard and I'm using horseradish mustard you could easily use plain yellow mustard you could use grainy mustard you could use de Jean you could use anything you want but I love a little horseradish in here as you'll see it will play prominently later on no it's not expired this is good until April 2024 god sakes some rosemary dry of course some kosher salt you need a lot it's a big piece of meat fresh ground pepper garlic if you have a garlic press and not a good one let me suggest the Zyliss and put a link and then some neutral oil and by neutral I mean avocado oil canola vegetable peanut any of those do not waste your money I'm using olive oil and certainly not extra virgin olive oil for this because that is just a full [ __ ] waste beautiful all right let's put this on our guy so here we go okay and here we go look I prefer a silicon brush which somebody lost so I'm stuck with this big-ass thing so good brushing underneath and then start to bring it back YUM I know this is gonna turn out and I'm excited and I know how it's smelling already and I know nothing's cooking all we're doing is putting this garlic rosemary nonsense on here it's gonna be tremendous okay gorgeous it's gorgeous it's got to be looking pretty darn good unless you're a vegan and then you've probably already run screaming from the room okay there you have it you've already reported us to YouTube from right right okay this is ready if you did exactly what I did took it out of the fridge open the bag but trimmed it tied it and then put this on the outside you could still spend another 15 20 minutes waiting for it to go on the grill you don't want this ice-cold so take your time look if it's it's a it's a big piece of meat if it's sat out of the fridge for an hour you would be only helping yourself not hurting yourself so now that it's done now I'm gonna turn my grill on get it super hot doing a 2 zone cook I'll explain that when we get there and it's gonna be great great sorry sometimes people tell me I need to smile more I'll do that again sorry it's gonna be great great that's the face of like somebody that will kill you a newscaster no god it's like Andrew Cunanan oh we just watched that have you seen that that the Gianni Versace thing great that guy was ok keep the grill and when your grill is ass hot which I have no idea what that even means let's take our guy and put him on like that nice so our goal at this point is getting a beautiful sear and some lovely color all the way around so look it's it's kind of round but it's kind of like it has four sides so we'll go a minute and turn and then flip and turn and Bob lava we don't want to cook too long because we don't want to start cooking through at this point it's about searing in color and all that beautiful stuff and the smell is outstanding max unreal you want a hot grill look this has been on with 20 seconds see the color uh-huh beautiful so let's give it a little turn this way and by the way this side is on this side is not once I get it seared all the way around I'm gonna move it over here to finish cooking like it's in an oven now let's give it a turn we'll go flip all the way over and we did it for that just look how gorgeous that is we'll just continue this process all the way so it's got this gorgeous color then we'll move the guy over and by the way if there was a question whether this was male or female I mean I'll leave it up to you but in my mind it's all male dizzy let's give it a turn on its side oh my god it's so beautiful oh my god oh my god oh my god the goal is to give it a good sear on each side so spend a couple of minutes and then turn it but but not much more than that we're not trying to cook it through we're merely trying to get some beautiful color on the outside a good sear into this last side if a round thing can be considered to have a side and we're gonna check on it because we want to pull it off at the right time okay so before we move it to the not-hot side let's just give it one more shall we one more brushing the only thing that this can do is add flavor and isn't that what this is all about yes there's oil in here that's why it's starting to do that but we'll take it and then we'll go all the way over here crazy flames this ladies and gentlemen this side is not hot you can see I mean it's a little bit warm but we're gonna use it like an oven but the way to use it like an oven is to do this so it's been on this not hot side for about five minutes or so max and now let's find out what the temperature is look it started off about 56 degrees before we put it on and now you can see it is we'll just put it in its I guess ass about 89 degrees okay so we're going towards 120 I'd say six and a half 127 because we wanted to get to 130 and so now let's uh let's make a little sauce for what will come after this there so look we're cooking an amazing piece of meat piece of meat whoo Kelly would be like Oh gross I don't want to eat it even though it's her favorite cut but we're cooking an amazing piece of meat and look there's no ton of things you can do with it after you can eat it like a steak fine you could put it in a quesadilla like we did that was ridiculous with the mashed potatoes and there yeah it was a different piece of meat but it would still work to make a steak sandwich you could you can make a taco you could make you could cut up into little pieces and use it like in the most decadent [ __ ] shepherd's pie ever you're only limited by what's upstairs and if you're stuck call me and I'll tell you wait they can't call me it's probably good I've seen some of you out there and you're a little freaky in a good way but so what we're gonna do is we're gonna do one of our favorite party tricks we're gonna make a little filet crostini it's so good and it's the perfect thing to do with leftover steak and look when you cook a filet this big you're eating it tonight tomorrow night but then what do you do with it then you got to do something interesting and that's what this is so we start with a little sauce for this that's really simple okay we start with some sour cream and then we add some prepared horseradish I like horseradish sorry a quick white and then you get some fresh ground pepper fine I like a lot of it kosher salt little squeeze of neutral oil there's that avocado oil I love so much and finally some fresh parsley chopped and we mix ah do you hear that max your favorite sound in the world gardeners the sound of gardeners and a b-52 taking off in the next yard and we taste this is [ __ ] bomb in bomb you want quantities I'll give you quantities so I think I've got a third of a cup of sour cream in here they Saul a tablespoon and a half of the prepared horseradish not creamed horseradish prepared horseradish a bunch of pepper a bunch of salt maybe a half a tablespoon of the neutral oil and then the tablespoon or two of chopped parsley and that just you wait so good okay but our steak come on please keep checking let's check the temp here we go can you see that max yep here we go 118 119 okay we're like we're six seven degrees away let it finish quit looking in the barbecue world they would say if you're looking you're not cooking don't peek just let it finish but now this little crostini thing requires a bad guy sorry want me to do that again so that you see the bread and now this little work now this little crostini thing requires a bad guy I Drive it let's just cut these into little pieces put them on here for some color turd using my serrated knife yes a serrated knife is precisely designed for cutting bread come down here I want these diagonally cut so maybe a quarter of an inch and this is a good example this is why you want a serrated knife okay you see how this is cutting nicely right oh okay if I use a non serrated knife for this I'll be it a little dirty one hold on here's what happens when I go to cut you could have this one or you can have this one no come on let's bring back the serrated knife perfect that's what we want get a serrated knife if you don't have one and by the way as I've said we're working on a knife line for us and I say yes because because I don't want you having to spend a ton of money on knives and people keep asking what knives do you like what knives do you like and there's great knives out there but they're super expensive and I don't think you want to spend your money on an expensive night so one day we'll figure this out for you but until then even even a serrated knife is gonna do better on bread gonna kid like this you dig dig so now that our bread is cut we're gonna do this just a little neutral oil on each one cuz I love it these will go now on the Evo for a little color and when you're somewhere above 125 126 and when it's ready off she comes cover it with foil and let it rest and you want just to look perfect a little bit of color on the bread so when they get that color on one side give them a flip I'm kind of do the same on the others don't burn up too much and we're almost there and here we are look at how gorgeous this little guy looks oh hey let me take that back is actually not a little guy he's a gorgeous fellow okay so it's we got a couple strings we're gonna have to take them all off this guy should be good you have a look inside this is always so nerve-wracking you want it to be perfect and oh holy s oh there's another string but I made up for it by it being effing perfect pulled off at like 128 let it rest for a few minutes and look it there's no gray around the outside because of how we cooked it we let it sear beautifully and now look let me just show you this part now do what you want you could cut these into thick fillets and to be perfect or you could cut it thin like this look at the juice and have amazing little bites like this boy I can hear the comments right now dude amazing piece of meat dude being raw it's disgusting dude I don't know if I'd eat that dude I couldn't wait to get that in my mouth what's going on my mouth right now it's like it's hmm oh holy crap okay this this is freaking tremendous it wasn't complicated it took a little bit but wait there's this little horseradish thing here this is not the intended result but I can't help myself mmm - sour cream the horseradish hmm look this was $77 if you bought look one two three four five six filets it's gonna be more than this it's going to be more than this seven fillets perfect that's why you do this this is one of the best party tricks ever you got a group of people you do this you got a small group of people do this then you got a [ __ ] ton of amazing filet over the next couple of days but wait don't stop there because we promised to do something with these all right here's what we do this is a little slate we're gonna do this we're gonna take some of this horseradish sour cream next we're gonna cut this super thin here's what you want oh my gosh you want thin like this look at I'll show you why you want fins hang with me hang with me don't go away don't go away okay now we take this and we go like that the Flay goes on top and yes you could leave it just like that or you could do what I'm about to show you oh my god this is so good so good is our favorite thing to do when we have guests now I'm gonna take a little micro green there's a little parsley in this there's a little baby arugula maybe a little kale we ever it is you imagine passing around a tray of those to your friends imagine it's like you're one of those super fancy exclusive party and some dude comes around like this excuse me um filet crostini and you say I can't hear you above the Gardiners and he goes filet crostini you go oh it's lovely what's underneath and he says horseradish cream and you go fine I would love to have a bite can I have one he goes yes go ahead do you want one just come on over right now it's all you you know look as much as I want to get mad at the gardener's I can't because they're here to make the world prettier it's just that our timing sucks Max had to go inside he's so mad it's just me talking to you so I'll have a bite but before I do let me say thank you for being here thank you for liking thank you for subscribing thank you for commenting it means so much to us make this make everything make everything that we make it's good see ya oh my god the horse riders to fillet the bread it's insane it's insane I just want to make sure you heard

Channel: SAM THE COOKING GUY

Views: 3,159,240

Rating: 4.8674231 out of 5

Keywords: best steak, best steak ever, steak, steak recipes, beef tenderloin, beef tenderloin recipe, beef tenderloin steak, beef steak, cook steak, how to cook steak, beef, steak cooking, grill steak, how to cook a steak, tenderloin steak, tenderloin recipe, tenderloin beef, tenderloin beef steak, tenderloin beef recipe, cook beef tenderloin, how to cook beef tenderloin, whole beef tenderloin, grill beef tenderloin, sam the cooking guy steak, beef recipe, best steak recipe

Id: S5rS1uYJxDY

Length: 30min 34sec (1834 seconds)

Published: Fri Jun 21 2019

Reddit Comments

[u/Bunnybudman]

The brush he’s using should have a link in the description that leads you to the paint section of Home Depot. 😂😂

[u/FlightOfTheShortGuy]

I found out Sam shops at Sprouts through this video. This makes me happy as its where I shop and have a discount at.

[u/bigb112]

This had my mouth watering!