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.

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 ...

Remove one tenderloin; refrigerate. Continue cooking remaining pork 2 more minutes. To the skillet, add 1 teaspoon rosemary, garlic and bell peppers; cook 7 minutes or until peppers are tender and ...

Brush the beef with the marinade and let stand for 30 minutes. Meanwhile, on a cutting board, use the side of a large knife to mash the remaining garlic and 3 tablespoons of sugar to a paste.

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 ...

The tenderloin roasts for less than half an hour; then, to arrive at a juicy medium-rare doneness, it rests at room temperature for 15 to 20 minutes, which is just the amount of time the salmon ...

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.

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.