Step 2: Choose your roast Beef tenderloin: The name says it all. It's a superior tender cut of meat and boneless. This cut is leaner, but should have some marbling.

Roast: Remove the tenderloin one hour before roasting and let it come to room temperature.Preheat the oven to 400 degrees. In a large skillet, heat 1-2 tablespoons of oil over medium-high heat ...

Lower the hood and grill until the thermometer registers 140 degrees for rare (about 45 minutes), 160 degrees for medium (about 55 minutes) or 170 degrees for well done (about 1 hour).

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 ...

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 ...

Place beef Tenderloin Steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare to medium doneness, turning once.

Cooking instructor Molly Stevens likes to serve beef, particularly the mildly flavored tenderloin, with a mustard cream sauce on the side. Here is her instructions for preparing beef tenderloin.

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.

Chef’s Note: The secret to this recipe is the brining, which helps to ensure a moist, flavorful roast. Tenderloin is unmistakably tender, but relatively bland, and this brine helps to punch up ...