Carl Henderson

Retired French Chef

Carnivore since 2022 · Boston, Massachusetts · 7 posts

Carl trained at Le Cordon Bleu in Paris in the 1990s and ran a French bistro in Boston for two decades before retiring in 2021. He covers classic French preparations adapted to carnivore — chateaubriand, butter-basted whole tenderloin, beef heart prep without the wine reduction. Carnivore in his retirement; says it's the most disciplined eating he's ever done.

Expertise

fine diningeuropean cuisinebeef cuts

Recipes by Carl

Bone-in standing rib roast standing on its bones on a wooden carving board, deep brown crust, rosy medium-rare interior visible

Standing Rib Roast (Bone-In, Salt-Crusted)

Standing rib roast is bone-in prime rib — same cut, different presentation. 4-rib roast (8-10 lb) at 250°F to 115°F, sear at 500°F. 24g protein, 18g fat per 100g.

Sliced chateaubriand medallions on a white plate, deep rosy medium-rare interior, butter melting, coarse salt scattered

Chateaubriand (Center-Cut Tenderloin Roast)

Chateaubriand is the center-cut tenderloin, 1.5-2 lb roast. Reverse sear at 250°F to 120°F, finish with butter baste. 27g protein, 9g fat per 100g cooked.

Glass jar of beef liver pâté on a wooden cutting board, smooth dark mauve surface, butter knife resting beside it, slice of cooked steak with pâté smeared on top

Beef Liver Pâté (Carnivore, 5 Ingredients)

1 lb beef liver, ¾ cup butter, salt — blended into rich pâté. No onions, no shallots, no brandy. 30-minute prep, keeps 5 days refrigerated.

Pan-fried sweetbread slabs on a wooden cutting board, deep golden crispy exterior, creamy pale interior visible at the cut, butter glistening on top, salt scattered nearby

Pan-Fried Sweetbreads (Salt-Only)

Veal or beef sweetbreads soaked, blanched, peeled, then seared in butter for 2 minutes per side. Salt only — no flour, no shallots. The French ris de veau, carnivore.

Sliced duck breast on a wooden cutting board, deep mahogany crispy skin scored in a diamond pattern, rosy medium-rare interior, rendered fat in a small bowl beside it

Crispy Duck Breast (Pan-Seared)

Magret duck breasts scored, salted, seared skin-down for 8 minutes in cold pan, finished 5 min in oven to 130°F. Salt only. The classic French method, carnivore-stripped.

Whole roast duck on a wooden carving board, deep mahogany crispy skin, juicy meat visible at a sliced breast, glass jar of rendered duck fat in the background

Whole Roast Duck (Pekin, Salt-Only)

5-6 lb Pekin duck dry-brined 24 hours, roasted at 325°F for 90 minutes then 425°F for 15. Salt only. Yields a rich crispy bird and 1+ cups of rendered duck fat.

Duck confit leg on a wooden plate, deep mahogany crispy skin, fork-tender meat falling off the bone, golden duck fat pooled around the leg

Duck Confit (Carnivore Adaptation)

Duck legs salt-cured 24 hours, then slow-cooked submerged in duck fat at 200°F for 2.5 hours. The French preservation classic, no thyme or bay.

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