1Tenderloin of Beef about 2 pounds about ½ lbs. per person
1tablespoonAvocado Oil or Clarified Butter
Salt and Pepper
Quick Pan Sauce:
2tablespoonsShallots chopped
1cupRed Wine optional
1tablespoonsfresh chopped Herbs, Tarragon, Sage, Thyme or Rosemary
2 to 3tablespoonsSweet Butter
Salt and Pepper to taste
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Recipe Instructions
The Tenderloin:
Preheat Oven to 450F°/230F°
Trim the tenderloin of beef or buy the filet already trimmed. If you have the time salt the roast and place it on a baking/cooling rack NOT covered for 24 hours. If you do not have the time do it at least 45 minutes to one hour.
In a sauté pan, heat the oil, when 365F°/185F°. Add the filet and cook until golden brown on each side (this could take 3 to 4 minutes)
Place in the oven and rotate every 3 minutes remove when it is cooked almost to your liking (120F° for rare, 135/130 F° medium rare). The meat temperature will rise another 5 degrees or so while resting at least 10 minutes.
Our cooking results in the video were as follow:The small roast almost 1 ½ lbs. Took 14 minutes in the oven.The bigger roast was 3 ¼ lbs. Took 21 minutes in the oven. Both Roasts reached 120F° for rare
Quick Pan Sauce:
In the same pan, you roasted your roast remove some of the oil if you have more than 1 tablespoon. Add the shallots and cook for a few minutes, until golden brown. Add wine bring to boil and let it reduce until half remains. Add your herb and the beef stock. Cook for a few minutes and off the heat add the butter for a better texture. If you have some of the herb left add some at the last minutes for a fresh and fragrant pan sauce. Adjust salt and pepper to taste.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Thank you for this great video. It has helped to fine tune my skills.
Jackie H
on December 25, 2022 at 4:30 pm
Doing this tomorrow, but have a question…
Hi Chef, looks fabulous! Can I keep a whole trimmed tenderloin (mine is 5lbs) except perhaps doing the tail end as you did in the video to make a thicker end and then tie up the WHOLE tenderloin to be as one larger roast? Would love to be able to work with only one roast for 10-12 people. 3 roasts seems a bit burdensome for someone like me (non-chef 😉 to work with with at one time…
Chef Jean-Pierre
on December 26, 2022 at 9:02 pm
Of course, your tenderloin is small enough that you should e able to handle one piece! 🙂
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Spend 30 minutes watching you cook anything and you will be on top of the world!
I should have given you a 5-star rating.
❤️❤️❤️❤️❤️
I like your down to earth approach to cooking. I’ve learned a lot.
Thank you very much.
Thank you!
Thank you for this great video. It has helped to fine tune my skills.
Doing this tomorrow, but have a question…
Hi Chef, looks fabulous! Can I keep a whole trimmed tenderloin (mine is 5lbs) except perhaps doing the tail end as you did in the video to make a thicker end and then tie up the WHOLE tenderloin to be as one larger roast? Would love to be able to work with only one roast for 10-12 people. 3 roasts seems a bit burdensome for someone like me (non-chef 😉 to work with with at one time…
Of course, your tenderloin is small enough that you should e able to handle one piece! 🙂
Bravissimo, Chef!
Thank you, Kyle! I really appreciate the 5 stars!
Great recipe 👌 ty 😊
Thank you, Theresaa Lee!