How To Clean and Tie a Beef Tenderloin like a PRO | Chef Jean-Pierre

Hello There Friends, Today I will demonstrate how to Clean and Tie a Beef Tenderloin like a PRO! I will be showing you that you can use the entire Tenderloin as a roast as long as you tie is correctly. Nothing has to be thrown away or used as "stew meat" and it's not that good as stew meat anyways. Enjoy the video and let me know how you did in the comments below!

HAHA were you expecting to find a Recipe link here?!

PURCHASED NOT TRIMMED
7.45 LBS
$19.25 per lbs.
$143.41

PURCHASED TRIMMED
5.25 LBS
$28.95 per lbs.
$ 151.98

To clean yourself and to save the trimming your Saving is $8.57
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[auragraf]

I have cleaned literally over 3000 of them tenderloins. I have never in 3 decades, seen them cleaned and prepared more efficiently than this video. Great work Chef Jean-Pierre!... If I didn't mess something up in the kitchen? How else would they know I was there... Thank you!

[r_rfie]

>wake up
>remember that today is monday
>hate monday
>day ruined
>see chef Jean Pierre
>Happiness restored

[bengt_axle]

Chef J-P, you said you "used to have a cooking school" in one of your earlier videos. You still do, with over 300K students. But now it is free, and you can attend anytime!

[onlyfoodsfans]

When you don't edit out small mistakes, then explain everyone makes mistakes, even after 50 years! Respect! Fantastic job Jean-Pierre!

[loopy]

Damn, it's great to watch someone who knows what they're doing. Cheers.

[romang]

The other chefs on YouTube would just edit their mistakes so they would look more professional but not you chef Jean, that's why I watch your videos more than other chefs on YouTube. You are funny and I enjoy watching you and learning from you. Thank you!!!

[AKAtAGG]

I literally AM a pro at this. I run a catering butcher's and I do this every day for high-paying clientelle. I would have you in my shop any day, chef, that was exceptional. We call that 'larder trimmed' fillet of beef, and it's VERY expensive. EDIT: anyone mincing or stewing fillet of beef is crazy.

[Bamzuz]

Learning from a proffesional with entusiasm, self mocking humor and attitude - thats why I follow Chef J-P 🥂 Keep on rolling 😎

[alpcns]

Thanks Chef! You have the gift of actually explaining things clearly, smoothly, carefully -- instead of merely talking.

[pamelaallori]

Monday AND Thursday…how great is that! Thank you for sharing your expertise with so much humor. ❤️ your videos.

[summerset]

I never knew what a tenderloin was until a few years ago (and I’m almost 60) I did not live the high life. He makes it look so easy I can’t wait to try this on my own! You can’t screw up watching Chef!

[daleconrod]

Chef Jean-Pierre! I purchased a Costco Tenderloin and as I looked at the shape of the meat I was like how the heck am I going to cook this thing? I checked out YouTube and there it was - your perfect explanation on how to trim and truss up the meat. Awesome, cooked it on the Bbq, delish! Thanks so much.

[mistyvioletconservative.]

WHAT A WONDERFUL WAY TO START AN OTHERWISE LOUSY DEPRESSING Thank you YOU ARE THE BEST!💖

[annemiekvandorp]

Dear chef, you are becoming a very expensieve hobby in my life :-) Last week I bought the Larousse Gastronomique and today I bought a great thermometer, a Chinois, rope to tie the meat, a chef's knife and an applience to make potatoe puree. Just kidding, I can't wait to put all that new stuff to good use. Thanks for making me so enthousiastic about cooking!

[MusicforMe]

Love Chef Jean-Pierre, been watching him since the days of Sunshine Cusine on TV, taught me so much about cooking. Fantastic lesson on how to clean and tie a beef tenderloin.

[catsdogsfrogs]

I've been around a very long-time; this man is a consummate professional. What a pure joy to watch and learn from. My genuine gratitude Chef! You are a master!

[BackyardWarrior]

I've been watching chef JP since the beginning of YOUTUBE...it never gets old.A collab with Jacques Pépin would be killer 🙏🏽🙏🏽🙏🏽

[cristobal]

Been a butcher 20 years and everything on trimming is spot on sir. But I will admit I am (was) one of the "moving my hands around" kind of butcher when tying a roast. That's what I was taught so it stuck, but I will now adopt your method which is sooo much easier and quicker. Thank you sir! Love your commentary, very entertaining. You have a new subscriber!

[Tentin.Quarantino]

That’s just mean, chef... making me think it’s Thursday when it’s only Monday!

😂🤣

[julietteyork]

You make every topic informative and entertaining, even cutting and preparing a piece of meat — and I’m a former vegan! Thanks for another great start to my day, Chef.🌷