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.

When making traditional beef tips at home, there are a few tricks to make sure you have both a flavor-packed and melt-in-your ...

Prepare the Beef Tenderloin: Trim any excess fat or silver skin from the tenderloin if not already done. Tie the tenderloin with butcher’s twine at 1-inch intervals to ensure even cooking.

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 ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and ...

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.

When Ladd takes the reins at the grill, nothing is better than his beef tenderloin, says Ree. Here are some tips for success from The Pioneer Women's husband.

I had a frozen package of venison tenderloin, and I didn’t want to fix it in a traditional way. I found a recipe for Peppered ...

Rub beef with 2 tablespoons olive oil. Roast until an instant-read thermometer inserted in thickest portion registers 120°F, 35 to 40 minutes. Remove beef; let rest until completely cool, about 1 ...