hey what's up everybody it's chef plump from plum lo foods and pro player insiders and today we're a butcher's best market in lovely Newtown Connecticut local butchers are the best I can't emphasize enough in your life to get away from the grocery store and go find a local butcher what I'm doing today a beef tenderloin roast so I've got a small piece here because I'm making this for two people you know maybe for my wife and I for dinner now tying a piece of meat could sound daunting to someone but let me tell you it's really simple we're going to slide your butchers twine on are just like this fold it under ones do it again just one more time like this it keeps it from slipping a little bit now when you pull it tight don't pull it super tight you don't want to cut the meat so we're going to do this we're going to pull it down I'm going to cut my twine this is going to be probably two ties in this piece of meat so what we're going to do we're going to seize her up a little bit i'm going to put on our pan here i'm gonna put a little salt and pepper again season your food folks i can't emphasize that enough a piece of meat seasoned versus a piece of meat not seasoned our night and day so there you go salt and pepper be liberal with it now i also like garlic garlic is one of my best friends in the world and so i'm just going to rub the garlic on the piece of meat just like this i'm pressing down a little bit just to kind of get it to sink into the meat of touch I like that little bit more and just to add a little extra spice to our life here at butchers best I'm going to add a little red pepper flakes not much you don't want to burn your body up but things like this is great they add another dimension of flavor to it if you're making a nice pan sauce it's going to get some extra flavor on that as well let's take it over a saute pan and brown it all the way around come on so we're here with our piece of filet or a beef tenderloin as you can see it's tied seasoned perfectly the nice big chunks there our garlic god I love garlic a nice hot pan we're gonna add a tablespoon of olive oil half a tablespoon whatever that much is you just want to coat the pan they asked me to tell you guys amounts but I don't know all right let's drop it right in and see how it sounds angry snake we're going to brown this on all sides as it Browns on this side we're going to roll it and continue to brown on other sides you can use tongs or if you've been doing this as long as I have I tend to use my hands and forget things are hot you want to brown the both sides of the meat as well not just on the outsides you want to get the sides of it so I'm Brian that piece and I'm going to put this over and brown this little piece here so we're just finishing that you can see on the bottom of the pan something called the fondest forming from all the stuff that was in there I'm just going to add about a tablespoon of red wine to it to pull that off his deliciousness so we're going to add a little bit you get a lot of smoke there after we add just a little bit of our white wine they are red wine to pull off the fond on the bottom of the pan we'll put our piece of meat into our roasting pan now we're going to pop it in the oven it should be ready in about 10-15 minutes so we just pulled our small little tenderloin roast out of the oven I got to tell you it looks great before you go to slicing it we want to take off these ties and as you can see the butcher's twine it didn't hurt it at all and it kept the meat nice and even kept those juices in it's going to be perfect so we're just gonna take these little ties off now a couple different ways we can do this we can just slice it in half and have two big pieces or we could slice it thinly nice and thin this is a beef tenderloin roast i'm here at butchers best country market and Newtown Connecticut and I've been chef plum and this has been flung below foods we'll see you next time you