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.

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.

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 ...

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 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 ...

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. Serves 6 ...

With South American roots, lomo al trapo is an easy way to win this season’s cookouts. A salt-baked, wine-soaked beef tenderloin is a dramatic reveal at a cookout.Credit...Johnny Miller for The ...