Master the Perfect Discount Beef Tenderloin Steak! 🔥👀 #Steak #BeefTenderloin #Cooking #FYP

What the heck is a beef tenderloin and why is it discounted three times? It feels tender. I'm excited for this one again What is a beef tenderloin? I also got some garlic tater and some brussels. Let's get to cooking All right, let's start with the potatoes kill this i'll place them here and smash Oh, man, this is dirty. All right, let's try this again. I'm using plastic wrap this time and smash I'll just place that in the baking sheet and do the rest and smash. I love smashing taters I'm gonna do the rest boom there goes on my smash taters loki I was doing this just to make it quicker. I like this idea We're gonna go down with a little bit of avocado oil a little more now for the garlic and man Just falls apart now. All right cleaned off the garlic and you know the deal get the plastic We're gonna throw it over it and i'm just gonna smash the garlic remove the plastic and then just chop We did like five passes into the potato skirt, bro. This is going so fast. Oh my oven's at 400 degrees I'm gonna chop up my onion. Should we smash it? Now we're just gonna dice it by the way cut your onion in half lay it down Thin slices like that and then just like that. That's all you gotta do perfectly cut up onion Also a big thank you to everybody that is watching this channel and supporting me I love each and every one of y'all and if you weren't told this this morning i'm gonna tell you you're amazing You're beautiful. You're awesome. You got this in life I love you go ahead and scoop that up and toss it in someone reminded me today that this channel is not just about cooking And reviewing actually a lot of people are going through stuff And if you're one of those people that are going through stuff, um, i'm glad that these videos can bring you any type of joy So i'm gonna make them fun. Let's get to cooking and bring on the chaos, baby I'm all about fun and enjoying the process. All right, I opened up my savory garlic We'll go ahead and throw that on here Throw in a little bit more of that kosher salt a little bit of garlic powder Splash of cayenne pepper if you want some spice throw in a little bit of thyme Why not and then just a splat of that seasoned chaos, let's get down and dirty and mix these potatoes in real well Just like that rinse off the fingers splash splash splash open the oven, you know the deal Toss them in shut and let them cook for a little bit. I'm assuming 30 minutes I don't know it could take an hour and clean up the floor. You're gonna clean off my cutting board I love sinks and I love garbage monsters. It's a garbage disposal, but my mom calls it the garbage monster So we're gonna call it the monster now. We're gonna prep my brussels sprout problem is I don't got no bacon, bro Ever i'll add an onion some garlic. Ah, my sombranos are growing mold. All right Guess i'll throw that back in the fridge. We ain't gonna be using that Whatever we'll make it work, bro One step real fast throw them chop off just the booty tear off that outer layer Just like so in the trash still looks kind of dirty and rinse them off Just like so and back on the cutting board and then slice it as thick as you want I go about an eighth of an inch thick I usually get two slices throw that one down and then just cut it in half and you got a nice little steak Okay, we'll go ahead and do that to the rest of them Where as many as you want to eat and just toss it in a bowl I hope I can at least get five of them to eat. I'm gonna cut the onion and some garlic toss that in It burns so bad It's just so hard. Why are you crying? Yes, we're smashing the garlic And chop and in the bowl i'm gonna be lazy just throwing some seasoned chaos makes life easier It's just a simple fact and toss that around a little bit of oil might help now We'll toss there we go, but be kind of gentle because you don't want to break that little Circular form we got all right, and we'll just set that there now We're gonna check on the tater I feel like now's a good time for a flipping go ahead and scoop it up And give it a flip and then we'll just go ahead and flatten it back out, you know Toss it back in shut the door. Now. Let's start cooking them veggies and that steak again I am so excited to try this bro. Look how tender that is They do call it a beef tenderloin, but is it better than a ribeye and a filet? All right prep work's done Oh crap. I got a seasoned steak. Hold on, dude. This is like a romantic piece of meat. What? What the heck bro and all this is only 16 bucks. How much would this cost in your country? Here's a real real question. Does that got butter? I just not got butter guys Like that's all I have there's a box. Oh It's empty I've been to the store two times today and y'all never reminded me to grab stuff All right It is what it is heat up the pan and same for this one a little bit of olive oil in both pans Hopefully that acts as butter in some type of way the steaks i'm just gonna go kosher salt Just a little go a light layer of garlic powder and then a poof of black pepper pack it in flip it over Just repeat and then we'll start cooking it the oil's starting to get hot go ahead and dump in my sprouts and the onion Go ahead and flatten that out move this all around on my pan. That's still heating up Go ahead and check on the taters go ahead and pull that out place it here And then we'll just come over here and give it another flip at this point I would be adding butter, but we ain't got it and back in the oven I'm gonna go ahead and raise the temp to 475. Oh, it should be hot and grab that beef place it in the pan Just like so i'm gonna throw in all of my pieces like we have a big enough pan You just want a little bit of space in between so the meat can kind of breathe and just keep letting these brussels sprouts Caramelize, I went ahead and cleaned up most of the mess come over here start breaking that bottom up And then we'll give it a flip. Yeah, they're starting to caramelize. That's what you want Keep cooking them sprouts the bottom of them steaks are starting to get caramelized go ahead and keep cooking about one two more minutes Then we'll give it a flip. Is you learning something? I know I do be all right move it back and forth They're starting to release and give it like 30 40 more seconds, then we'll give it a flip It's been like five minutes. Give it a flip. Look at that crust. I'm telling you I'm a professional keep letting that cook come over here and break this up a little bit and give it another flip Like that see how these guys are doing I really want to flip them But I really need that crust to form because i'm trying to eat all this together not wait another 30 minutes So we're gonna toss in that rosemary go ahead and toss in my garlic and then toss in my tiny amount of butter And we'll go ahead and pull that back start introducing all that flavor with that rosemary that garlic and that butter This is gonna be so good flip this again Actually turn this off let that heat continue to caramelize a little come over here and open this We're risking it for the biscuit. It's time for another flip Just like that toss it right back in shut the door and we're going broil start This is where things get messed up and don't forget to roll this butter around We're almost to 135. It hits 135. We're pulling them off steak doesn't need a bunch of flipping It's actually cooking really fast I'm gonna pull it back try to scoop up some butter and then baste the steak need two hands for this Because the steak's not in a good position now I'm gonna crush my garlic and bam let it keep cooking. I'm gonna finish all this plate it up and we're done I'm running out of footage. She's done both sides look fantastic and go ahead and dump on that butter Yes, sir. I completed all the meals. We got my plate. We got iris's plate and we got josie's plate. What do y'all think? Look at that I'm a professional. Let's try the brussels sprouts Oh my god, don't need butter. Wow I encourage you to stop steaming brussels sprouts and cook them this way now for them potatoes. Let's try it out Fantastic. All right. And now for the reason we tried this meal. Let's cook this steak. Here we go Holy crap, i'm gonna devour this plate bro. Good video bob. Thank you so much for all the support. How did I do that? Wow