TenderloinSear with lemon thyme marinadeSlow-roast in 350 degree oven until 126 degrees.Cream of artichoke and spinachtspn garlictspn red onion2 cups artichoke hearts2 cups spinach1 oz. white ...

Roast until an instant-read thermometer inserted into the thickest part of the roast registers 115 degrees, about 60 minutes, depending on the thickness of the meat. Remove the beef from the oven ...

Place tenderloin and skillet in oven, and roast to desired doneness, 15 to 20 minutes for medium rare. Let beef rest before slicing and serving. Serve with port wine sauce.

It all depends on how cooked you want your finished Crockpot beef tenderloin to be. If you want a rare slice, cook the beef until it hits 125° to 135°. For a medium-rare, aim for 140°. Use a meat ...

Succulent, melt-in-your-mouth beef tenderloin is truly something to behold. I’m not a big steak person, but this is really special, and just thinking about it makes my mouth water. Cut from the short ...

1. Season the beef with the black pepper and thyme. 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.

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 ...

Add wine, broth, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper and cook 5 minutes. In a small bowl, whisk water and flour until smooth. Slowly stir into skillet and heat 2 to 3 minutes or ...

Preheat oven to 400 F. Combine oil with parsley and chives. Place cut cherry tomatoes in bowl and toss with salt, sugar and 2 tablespoons herbed olive oil.

Slow-Roasted Beef. January 8, 2008 More ... 130-135 for medium-rare and 140 for medium; that is particularly true of roasts from the rib or loin, especially the tenderloin. However, when you are ...

Christopher Volkmann, executive chef of Copper Door Restaurant, shows how to make this savory dish with cream of spinach and artichoke and honey glazed carrots.