Beef tenderloin. It's the ultimate fancy showpiece for a holiday dinner. And a tasty one at that. But for some people, the holidays are the only time they cook a beef tenderloin.

Preparation 1 . Remove the tenderloin from the refrigerator and allow it to come to room temperature for about 2 hours before cooking. Preheat the oven to 450 F.

Beef Stroganoff is a traditional Russian dish made with sautéed pieces of beef, mushrooms, and onions in a sour cream-based sauce. This quick meal often utilizes trimmings of beef tenderloin and is ...

Salting the trimmed beef tenderloin overnight seasoned it throughout, giving it more intense flavor. Roasting it in a low 250-degree oven ensured even cooking and gave us a larger safety net to ...

Place the beef on a rack over a rimmed baking sheet. Refrigerate, uncovered, for 24 hours. Remove from the refrigerator 1 hour before roasting and let stand at room temperature.

1 beef tenderloin (4 pounds), wrapped with butcher’s twine. 9 tablespoons olive oil, divided. 4 teaspoons pepper, divided. 1 head cauliflower. 5 shallots, quartered. 2 teaspoons salt, divided.

1 large garlic clove, chopped. 2 cups beef stock. 1 cup ruby port wine. 1 cup full-bodied red wine. 2 rosemary sprigs. 2 teaspoons balsamic vinegar. 1/4 teaspoon freshly ground black pepper ...

You might see many recipes that fold the narrow, tapered end underneath the tenderloin. I’ve never had great results doing that. I cut off the tapered end and cook it separately or freeze it.