Uploaded December 2025 | Updated September 2026, 2 weeks ago
A few weeks ago, we solicited questions from our Super Frienji and Cookbook Club-tier members over on my Patreon. We answered all of those questions in a live stream. Here's the stream, and here's a link to a free post with every answer: frienji.kenjilopezalt.com/posts/145108481
Many of these questions are useful beyond Thanksgiving.
If you'd like the opportunity to submit your own questions to get answered in future AKAs and livestreams, make sure to join the club!
Chapters:
00:00 Intro & traditional tenderloin roast
00:33 Why reverse sear is better
01:16 Using the Combustion Inc predictive thermometer
01:44 Prepping the whole beef tenderloin
02:12 Folding and tying for even cooking
03:53 Tenderloin characteristics & temperature advice
04:46 Dry brining the roast
05:45 Next day: inserting the thermometer & low-temp roast
06:39 Tracking internal temperatures
07:06 Making the horseradish cream sauce
09:08 Prepping aromatics for the sear
09:25 Roast finished: pulling from oven
10:05 Cutting the roast for pan searing
10:50 High-heat butter sear
11:57 Aromatics in: basting & browning
12:59 Final crust check & removing from pan
14:04 No rest needed: removing twine & slicing
14:59 Plating the tenderloin
15:55 Tasting & final thoughts
16:23 Full method recap & sign-off
A few weeks ago, we solicited questions from our Super Frienji and Cookbook Club-tier members over on my Patreon. We answered all of those questions in a live stream. Here's the stream, and here's a link to a free post with every answer: frienji.kenjilopezalt.com/posts/145108481
Many of these questions are useful beyond Thanksgiving.
If you'd like the opportunity to submit your own questions to get answered in future AKAs and livestreams, make sure to join the club!
Chapters:
00:00 Intro & traditional tenderloin roast
00:33 Why reverse sear is better
01:16 Using the Combustion Inc predictive thermometer
01:44 Prepping the whole beef tenderloin
02:12 Folding and tying for even cooking
03:53 Tenderloin characteristics & temperature advice
04:46 Dry brining the roast
05:45 Next day: inserting the thermometer & low-temp roast
06:39 Tracking internal temperatures
07:06 Making the horseradish cream sauce
09:08 Prepping aromatics for the sear
09:25 Roast finished: pulling from oven
10:05 Cutting the roast for pan searing
10:50 High-heat butter sear
11:57 Aromatics in: basting & browning
12:59 Final crust check & removing from pan
14:04 No rest needed: removing twine & slicing
14:59 Plating the tenderloin
15:55 Tasting & final thoughts
16:23 Full method recap & sign-off
