There are few better sportswriters than Mark Kriegel, as he shows in this epic accounting, in Esquire, of the June 27, 1988, boxing match between Mike Tyson and Michael Spinks at the dawn of the ...

Preheat the oven to 400°F. In a small bowl, whisk the ají panca with the sake, vinegar, garlic, cumin and oregano and season with salt and pepper. Add 2 tablespoons of the grapeseed oil.

Meanwhile, set the baking sheet over 2 burners and add the water. Simmer over moderate heat, scraping up the browned bits stuck to the bottom of the sheet, until reduced to 3/4 cup, about 3 ...

Beef tenderloin is a super expensive cut of meat and you need to take care when cooking it. Perhaps the most important reminder is cooking the tenderloin at the correct temperature for doneness.

Cooking beef tenderloin to the right temperature is crucial for achieving perfect doneness. For a rare roast, aim for an internal temperature of 120 to 125 F; for medium-rare, 130 to 135 F is ideal.

Remove the tenderloin from the oven and let it rest for 30 minutes to allow the juices to redistribute. Slice the beef into medallions, garnish with fresh parsley and thyme and serve.

Add the tenderloin and thyme. Sear the meat on all sides until well browned and the temperature registers 125 degrees to 130 degrees, basting with the butter and thyme.

A cast iron pan, and the proper seasoning, is all it takes to cook this Beef tenderloin steak to perfection, as shown here by the BBQ Pit Boys. Burt, beloved crocodile from 'Crocodile Dundee ...

Use a thermometer to check the doneness. Medium doneness should be 135°F to 140°F, Medium Rare: 125°F to 130°F, Medium Well: 145°F to 150°F. 5.