Frank The Tank
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SportsTranscript
00:00 Mmm.
00:02 Mange, mange, bon appétit, let's eat. It's time for
00:07 Tank's Cooks.
00:09 Mange, mange, bon appétit, let's eat. It's time for Tank's Cooks.
00:15 It's time, it's time, it's time once again for Tank's Cooks.
00:20 Alright, well, we finally made the beef wellington, but we had
00:24 some
00:26 beef tenderloin left over. Well, what to do with leftover beef tenderloin?
00:31 Well, we're gonna make a
00:34 ultimate easy beef tenderloin meal. We're gonna cook this up
00:38 and make another meal out of it. Make another meal out of it.
00:44 Make another meal out of it. And what we're gonna start off doing is,
00:50 well, first we're gonna season our meat which means
00:55 accent.
00:57 And well, good thing we have a new jar of accent.
01:04 Accent, accent, open the new accent.
01:11 Can't have too much accent.
01:19 I use this bitch on everything.
01:25 It wakes up the food flavors and then we rub it in
01:29 on all sides.
01:34 All right, we're also gonna put a little bit of lemon pepper on it.
01:37 Lemon pepper, lemon pepper, lemon pepper, lemon pepper.
01:42 Little bit of lemon pepper, little bit of garlic powder.
01:49 And then some kosher salt.
01:58 Rub it in.
02:03 Rub it in.
02:08 All right.
02:10 Now, we put this aside for a second and we're gonna make a little bit of a marinade.
02:13 Marinate it, marinate it, making a marinade.
02:19 So what we're gonna do is we're gonna take some
02:21 olive oil.
02:28 We're gonna put about a half a cup in here of olive oil.
02:37 Anticipation is making me crazy. It looks like about half a cup I'd say.
02:45 Maybe just a little bit more.
02:47 Yeah, that should do, that should do.
03:04 All right, then we add a little, now it says six
03:11 garlic cloves mashed. Well, I think this will suffice.
03:18 Some mashed garlic here itself.
03:23 Chopped garlic actually.
03:30 So we'll put the chopped garlic in here.
03:32 It says six cloves mashed, that should be about enough.
03:36 We'll put in some more of this kosher salt.
03:41 We'll do a little more accent.
03:43 A little more garlic powder.
03:53 A little more lemon pepper.
03:57 We're gonna put two tablespoons of thyme.
04:05 So let's get this thyme on here. Oops, looks like I'm doing it wrong.
04:08 So let's get this thyme on here. Oops, looks like we have to pour this out a little bit more.
04:12 So we'll put some thyme in here. Don't want to have too much thyme on our hands.
04:16 Actually, this is rosemary. Sorry, rosemary.
04:21 We need two, three tablespoons of rosemary, so we need a little bit more rosemary.
04:25 All right.
04:28 And now we'll add the thyme.
04:30 Two teaspoons, two tablespoons of thyme.
04:34 And we'll put in some minced onions.
04:48 It's two teaspoons.
04:53 It says two teaspoons of onion powder, but I don't have any onion powder, so I'm gonna use a minced onion instead.
05:00 I'm just gonna deviate a little bit and add a little bit of black pepper.
05:05 Now we have to whisk this all together.
05:13 Whisk it up. Whisk it up.
05:16 It's gonna be able to whisk this together.
05:20 Whisking it up now.
05:23 Marinade. Whisking the marinade. Whisking the marinade.
05:34 Whisking the marinade. Whisking the marinade.
05:40 Whisk it up. Whisk it up. Whisk it up good. Look at that. Look at that.
05:43 Look at that whisking. Whisk, whisk, whisk.
05:45 Tisk, tisk. Whisk, whisk.
05:50 If you have a sauce, you must whisk it.
05:53 And there you go. Nicely whisked.
05:57 Ready to go.
05:58 Alright, now that we got our marinade done, we're gonna cover up this tenderloin.
06:09 It's tender. It's loin. It's tenderloin.
06:13 We'll cover up on this side. Rub it in. Rub it in.
06:17 And we'll cover it on this side. Rub it in. Rub it in.
06:21 Alright, now. Now, now, now.
06:25 Oof, my hand's dirty. I got too much time on my hand.
06:29 And we're gonna set this to be cooked at medium rare.
06:34 So we'll stick the meat thermometer in here.
06:38 Right there.
06:42 And it should cook about, now we're cooking it at a low temperature, we're cooking it at 275.
06:50 And it's supposed to take, we're looking for it to get up to temperature 140.
06:57 So that's gonna take about an hour and ten minutes, about 70 minutes.
07:00 So let's put this in the oven that's been preheated to 275.
07:04 Tenderloin's done. Now we can take it out of the oven.
07:06 Now we can let it rest in its juices for about ten minutes.
07:09 So we'll make our side dishes and get ready to enjoy this beef tenderloin, easy beef tenderloin.
07:18 Let's see how this came out. We'll carve it. It's been resting for ten minutes.
07:23 Let's see how this came out. Let's see how this came out.
07:28 Oops.
07:36 Oh, that's a nice color. Look at that color.
07:39 That is some beautiful, beautiful coloring.
07:44 Ooh, ooh, ooh.
07:51 Cutting up the meat, cutting up the meat.
07:56 Cutting it, came out nice and medium rare.
08:01 Cutting up the meat, it looks very juicy. We cut it up the meat.
08:07 Time to plate the meal. Time to plate the meal.
08:14 Already got some corn on the plate. Let's put some mashed potatoes.
08:19 Time to plate the meal. Time to plate the meal.
08:28 Make our little gravy well. Now we'll get some of this beef tenderloin.
08:33 That looks very tender. Here it is.
08:39 Time to plate the meal. Time to plate the meal.
08:46 And now, can't forget the gravy.
08:48 Gravy! Gravy! Gravy! Gravy!
09:03 All right, let's see.
09:14 Doesn't that look good? Now to see how this tenderloin came out.
09:21 Looks mighty tender.
09:24 Very good. Very nice.
09:50 If you have any other recipes I can cook, send them to njtank99@gmail.com.
09:57 And don't forget, manja manja.
10:03 Bon appetit.
10:07 Let's eat.
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