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

today you will become our best friendsbecause we’re showing you how to cookthe granddaddy of all steaks thetenderloin perfectly so you go to arestaurant you order a filet mignon orjust a filetit’s gorgeous it comes like this it’sdelicate and it’s super super tenderhence the name Phil a tenderloin thatdoesn’t just come by itselfthat little guy comes out of this awhole filet and today we’re gonna showyou how to trim this what you put on ithow to cook it and then how to eat itwhich should be obvious but I’ll showyou one of my favorite things to do withit at the end this is how they come justlike this in fact this one came fromCostco I got it about an hour and a halfago it’s 5 and 1/2 pounds and it’s abeautiful piece of meat in fact this isUSDA prime which is very very good it’sat the top rung of what regular everydaypeople can buy without venturing intowag you and stuff like that so for meremortals this is easy to get but let meshow you something because there’s twoways that this comes this guy isconsidered untrimmed and you’re gonnasee fat here here turn it over are yougonna see a whole lot more fat here thisis $14 and 29 cents a pound I reallywish I had looked because you can alsoget a trimmed version with no work foryou other than taking it out and cookingit but it’s more it’s I don’t know it’smaybe $19 a pound or 18 I apologize themfrom getting that wrong but the point isis I wanted you to see the right way totrim this because it’s a good value andyou do need to know how to deal withthis so let’s trim it up we’ll start bytaking it out of the bag and putting onsome paper towels to dry it a bit so aquick cut down herewe open up this whole kid should slideout fairly easily there we go there wego come on come on everybody come on getin the get on board out and we put it onyes we’re gonna deal with all this butright now I just want to dry it off abit I don’t want it all gross and slimyokay so let’s paper towels are enoughgross let’s put this kid right here andhave a look at what we’ve got look Irealize it’s kind of a mess right nowthere’s all this fat there’s this silverskin that we’ll deal withlook there’s there’s a lot but it’simportant that you know how to do thisso we’ll start with one easy part andthat’s called the chain and the chain isa piece that runs up the side that youcan almost separate with your your handwatch get rid of these big chunks of fatand now without doing much more thanusing your fingers you see how this guycomes off up here you might want to getyour knife going a little bitbut this is no good to anybody for thesepurposes you could certainly take thisget rid of the extra pieces of fat andgrind it for burgers or something andthat would be okay but you can see itcomes offlook at that it’s called the chain for areason I mean look at itbut for us today we won’t be using thatso look see this this is unnecessarythese piecesgoodbye they’re not gonna help anythingwell get rid of the easy stuff first andit’s stuff like like this stuff likethis some stuff here we’re trying to getdown to a relatively clean piece of beefa little fat on this side is okay butthis stuff here these bigger pieces arenot our friend and you want them offwhat is your friend at this point ladiesand gentlemen is a good sharp knife thisis when you want your knife to be sharpeither by you sharpening it or you’vetaken it to a knife guy and he’s takingcare of it for you so we’re gonna befairly methodical about this when youget to a spot like this put your knifeunderneath and then it will help you sothe fat really separates from the steakwhich is why the filet comes out justlike super right and look it’s a superlean cut which is not which which meansit does not have a lot of fat and that’ssome people love this look I love it butI like to add things to it at timesBearnaise sauce hollandaise sauce thatkind of stuff okay look in here see inbetween here will cut down here we’lltake this bit out you really just want agood knife and a little bit of time onyour side this is not when you want tobe rushing we’re just trying to cleanthis guy out right so when you start todo this and you get most of thisstuff off see some of it just pullsright off with your hand that’s fineyou’re eventually going to come to thisand this is called silver skin and it’sthe enemy because unlike the fat that’slike here or underneath these littlebits this the silver skin will not meltwhen you’re cooking it it’s gonna beunedibleand we’ll f up everything inedible whatdid I say unedible I didn’t go tocollege you find out a book on edibleinedible it’ll be inedible and will cupeverything so you want to get it off sohere’s what we’re gonna dolook at this still here we’re not thereyet this stuff just pulls offso look silver skin here right so I’mgoing to take my my fillet knife notPhilly knife filet and I’m gonna pull itas taut as I can and you pull it tightand it comes up and hopefully you don’thave too much meat on here right becauseyou don’t want to be pulling the meatoff but you want to do this you wantthis gorgeous look so we’ve got a littlepiece here same thing if you pull ittaut then you’re just getting underneathit and you’re not getting all the greatexpensive meat that’s there so samething okay nice and tightmaybe doesn’t come off one more okay solook you’ve got little little bits youcan still clean up and I’ll just do thissometimes you can just like take theblade and do that and easy pieces willcome off so just continue along untilyou’ve got it mostly cleaned up likethis okay with this a little bit of thisis it’s okay a little fat roots look atmy shirtthat means flavor if you remove all ofit you’ll have a gorgeous tenderlointhat will have no flavor to it thisclump we don’t really need by the way ifyou have a a meat hater a vegan ahardcore vegetarian in your home thatmaybe isn’t something you want to bedoing out in the open so do it when thatperson is not around might be the wisething and when you like where it’s at wemove on and when you’re done she lookslike that but here’s what’s interestingmax if you take a shot from the topyou’re gonna see what we’ve got kind ofa baseball bat shaped piece of meat okayit’s cleaned up nicely but look how thinit is down here and it gets fat or fator fat or fat all the way up so ifyou’ve learned anything from watching usyou know that there’s no way this parthere is gonna cook at the same time thiscooks so what do we do we’re going tolevel the beef playing field in a verysimple way we’re gonna take the tail ofthis tuck it up under here so that we’regonna end up with basically the samesize piece of meat all the way acrossand we’re just gonna tie it up it’s thatsimple and when you’ve got it to thelittle tail tucked underneath your sizeis the same take a piece of string andwe’re gonna just do a double knot aroundonce moreyes we cut and repeat so that and thenagain and then it stays no not your cutsjust keep going so max just asked aboutthe string and putting it on the grilland you know the funny thing is I justrealized I don’t know that I’ve donethis like this on the grill tied up I’vealways done it in the oven but I’m surewe’re gonna be fine hope so and thereyou are so here’s what you’ve got onenice beautiful long relatively evenpiece of fillet that we can now make alittle rub sauce whatever you call itfor now I’m completely worried about thestring well I mean Jesus grilled tiedand grilled filetso here’s we’re gonna do what we put thefollowing ingredients in a little bowlthat will go on this and now I can’tstop thinking about whether the stringis gonna be a problemdamn it why’d you have to bring that upjust let me live ignorant Lee man why’dI have to tie it damn itokay here we go following goes in thislittle bowl so we’ll start with somemustard and I’m using horseradishmustard you could easily use plainyellow mustard you could use grainymustard you could use de Jean you coulduse anything you want but I love alittle horseradish in here as you’ll seeit will play prominently later on noit’s not expired this is good untilApril 2024 god sakes some rosemary dryof course some kosher saltyou need a lot it’s a big piece of meatfresh ground peppergarlic if you have a garlic press andnot a good one let me suggest the Zylissand put a link and then some neutral oiland by neutral I mean avocado oil canolavegetable peanut any of those do notwaste your money I’m using olive oil andcertainly not extra virgin olive oil forthis because that is just a full fuckingwaste beautiful all right let’s put thison our guy so here we go okay and herewe golook I prefer a silicon brush whichsomebody lost so I’m stuck with thisbig-ass thing so good brushingunderneath and then start to bring itback YUM I know this is gonna turn outand I’m excited and I know how it’ssmelling already and I know nothing’scooking all we’re doing is putting thisgarlic rosemary nonsense on here it’sgonna be tremendous okay gorgeous it’sgorgeousit’s got to be looking pretty darn goodunless you’re a vegan and then you’veprobably already run screaming from theroom okay there you have it you’vealready reported us to YouTube fromright right okaythis is ready if you did exactly what Ididtook it out of the fridge open the bagbut trimmed it tied it and then put thison the outside you could still spendanother 15 20 minutes waiting for it togo on the grill you don’t want thisice-cold so take your time look if it’sit’s a it’s a big piece of meat if it’ssat out of the fridge for an hour youwould be only helping yourself nothurting yourself so now that it’s donenow I’m gonna turn my grill on get itsuper hot doing a 2 zone cook I’llexplain that when we get there and it’sgonna be great great sorrysometimes people tell me I need to smilemore I’ll do that again sorry it’s gonnabe great great that’s the face of likesomebody that will kill you a newscasterno god it’s like Andrew Cunanan oh wejust watched that have you seen thatthat the Gianni Versace thing great thatguy was ok keep the grill and when yourgrill is ass hot which I have no ideawhat that even means let’s take our guyand put him on like that nice so ourgoal at this point is getting abeautiful sear and some lovely color allthe way around so look it’s it’s kind ofround but it’s kind of like it has foursides so we’ll go a minute and turn andthen flip and turn and Bob lava we don’twant to cook too long because we don’twant to start cooking through at thispoint it’s about searing in color andall that beautiful stuff and the smellis outstanding max unreal you want a hotgrill look this has been on with 20seconds see the color uh-huh beautifulso let’s give it a little turn this wayand by the way this side is on this sideis not once I get it seared all the wayaround I’m gonna move it over here tofinish cooking like it’s in an oven nowlet’s give it a turn we’ll go flip allthe way over and we did it for that justlook how gorgeous that is we’ll justcontinue this process all the way soit’s got this gorgeous color then we’llmove the guy over and by the way ifthere was a question whether this wasmale or femaleI mean I’ll leave it up to you but in mymind it’s all male dizzy let’s give it aturn on its side oh my god it’s sobeautiful oh my god oh my god oh my godthe goal is to give it a good sear oneach side so spend a couple of minutesand then turn it but but not much morethan that we’re not trying to cook itthroughwe’re merely trying to get somebeautiful color on the outside a goodsear into this last sideif a round thing can be considered tohave a side and we’re gonna check on itbecause we want to pull it off at theright time okay so before we move it tothe not-hot side let’s just give it onemore shall weone more brushing the only thing thatthis can do is add flavor and isn’t thatwhat this is all about yes there’s oilin here that’s why it’s starting to dothat but we’ll take it and then we’ll goall the way over herecrazy flames this ladies and gentlementhis side is not hot you can see I meanit’s a little bit warm but we’re gonnause it like an oven but the way to useit like an oven is to do this so it’sbeen on this not hot side for about fiveminutes or so max and now let’s find outwhat the temperature is look it startedoff about 56 degrees before we put it onand now you can see it is we’ll just putit in its I guess ass about 89 degreesokay so we’re going towards 120 I’d saysix and a half 127 because we wanted toget to 130 and so now let’s uh let’smake a little sauce for what will comeafter this there so look we’re cookingan amazing piece of meat piece of meatwhoo Kelly would be like Oh gross Idon’t want to eat it even though it’sher favorite cutbut we’re cooking an amazing piece ofmeat and look there’s no ton of thingsyou can do with it after you can eat itlike a steak fine you could put it in aquesadilla like we did that wasridiculous with the mashed potatoes andthere yeah it was a different piece ofmeat but it would still work to make asteak sandwich you could you can make ataco you could make you could cut upinto little pieces and use it like inthe most decadent fucking shepherd’s pieever you’re only limited by what’supstairs and if you’re stuck call me andI’ll tell you wait they can’t call meit’s probably good I’ve seen some of youout there and you’re a little freaky ina good way but so what we’re gonna do iswe’re gonna do one of our favorite partytricks we’re gonna make a little filetcrostini it’s so good and it’s theperfect thing to do with leftover steakand look when you cook a filet this bigyou’re eating it tonight tomorrow nightbut then what do you do with it then yougot to do something interesting andthat’s what this is so we start with alittle sauce for this that’s reallysimple okaywe start with some sour cream and thenwe add some prepared horseradishI like horseradish sorry a quick whiteand then you get some fresh groundpepper fine I like a lot of it koshersaltlittle squeeze of neutral oil there’sthat avocado oil I love so much andfinally some fresh parsley chopped andwe mix ah do you hear that max yourfavorite sound in the worldgardeners the sound of gardeners and ab-52 taking off in the next yard and wetaste this is fucking bomb in bomb youwant quantities I’ll give you quantitiesso I think I’ve got a third of a cup ofsour cream in here they Saul atablespoon and a half of the preparedhorseradish not creamed horseradishprepared horseradish a bunch of pepper abunch of salt maybe a half a tablespoonof the neutral oil and then thetablespoon or two of chopped parsley andthatjust you wait so good okay but our steakcome on please keep checkinglet’s check the temp here we go can yousee that max yep here we go118 119 okay we’re like we’re six sevendegrees away let it finish quit lookingin the barbecue world they would say ifyou’re looking you’re not cooking don’tpeekjust let it finish but now this littlecrostini thing requires a bad guysorry want me to do that again so thatyou see the bread and now this littleworknow this little crostini thing requiresa bad guy I Drive it let’s just cutthese into little pieces put them onhere for some color turd using myserrated knife yes a serrated knife isprecisely designed for cutting breadcome down here I want these diagonallycut so maybe a quarter of an inch andthis is a good example this is why youwant a serrated knife okay you see howthis is cutting nicely right oh okay ifI use a non serrated knife for this I’llbe it a little dirty one hold on here’swhat happens when I go to cutyou could have this one or you can havethis oneno come on let’s bring back the serratedknife perfect that’s what we wantget a serrated knife if you don’t haveone and by the way as I’ve said we’reworking on a knife line for us and I sayyes because because I don’t want youhaving to spend a ton of money on knivesand people keep asking what knives doyou like what knives do you like andthere’s great knives out there butthey’re super expensive and I don’tthink you want to spend your money on anexpensive night so one day we’ll figurethis out for you but until then eveneven a serrated knife is gonna do betteron bread gonna kid like this you dig digso now that our bread is cut we’re gonnado thisjust a little neutral oil on each onecuz I love itthese will go now on the Evo for alittle color and when you’re somewhereabove 125 126 and when it’s ready offshe comes cover it with foil and let itrest and you want just to look perfect alittle bit of color on the bread so whenthey get that color on one side givethem a flip I’m kind of do the same onthe others don’t burn up too much andwe’re almost thereand here we are look at how gorgeousthis little guy looks oh hey let me takethat back is actually not a little guyhe’s a gorgeous fellow okay so it’s wegot a couple strings we’re gonna have totake them all offthis guy should be good you have a lookinside this is always so nerve-wrackingyou want it to be perfect and oh holy soh there’s another string but I made upfor it by it being effing perfect pulledoff at like 128 let it rest for a fewminutes and look it there’s no grayaround the outside because of how wecooked it we let it sear beautifully andnow look let me just show you this partnow do what you want you could cut theseinto thick fillets and to be perfect oryou could cut it thin like this look atthe juice and have amazing little biteslike this boy I can hear the commentsright now dude amazing piece of meatdude being raw it’s disgustingdude I don’t know if I’d eat that dude Icouldn’t wait to get that in my mouthwhat’s going on my mouth right nowit’s like it’shmm oh holy crapokay this this is freaking tremendous itwasn’t complicated it took a little bitbut wait there’s this little horseradishthing here this is not the intendedresult but I can’t help myselfmmm – sour cream the horseradish hmmlook this was $77 if you bought look onetwo three four five six filets it’sgonna be more than this it’s going to bemore than thisseven fillets perfect that’s why you dothis this is one of the best partytricks ever you got a group of peopleyou do this you got a small group ofpeople do this then you got a shit tonof amazing filet over the next couple ofdays but wait don’t stop there becausewe promised to do something with theseall right here’s what we do this is alittle slate we’re gonna do this we’regonna take some of this horseradish sourcream next we’re gonna cut this superthin here’s what you want oh my gosh youwant thin like this look at I’ll showyou why you want fins hang with me hangwith me don’t go away don’t go awayokay now we take this and we go likethatthe Flay goes on top and yes you couldleave it just like that or you could dowhat I’m about to show you oh my godthis is so good so good is our favoritething to do when we have guests now I’mgonna take a little micro green there’sa little parsley in this there’s alittle baby arugula maybe a little kaleweever it is you imagine passing around atray of those to your friendsimagine it’s like you’re one of thosesuper fancy exclusive party and somedude comes around like this excuse me umfilet crostini and you say I can’t hearyou above the Gardiners and he goesfilet crostini you go oh it’s lovelywhat’s underneath and he sayshorseradish cream and you go fine Iwould love to have a bite can I have onehe goes yes go ahead do you want onejust come on over right now it’s all youyou know look as much as I want to getmad at the gardener’s I can’t becausethey’re here to make the world prettierit’s just that our timing sucks Max hadto go inside he’s so mad it’s just metalking to youso I’ll have a bite but before I do letme say thank you for being here thankyou for liking thank you for subscribingthank you for commenting it means somuch to us make this make everythingmake everything that we make it’s goodsee yaoh my god the horse riders to fillet thebread it’s insane it’s insane I justwant to make sure you heard