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 ...

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 ...

If there’s one dish that never fails to impress, it’s Smoked Beef Tenderloin. Known for its buttery texture and rich fla ...

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 ...

Rub paste firmly all around the beef tenderloin, then cover with plastic wrap and refrigerate overnight. Preheat oven to 375. With the stove on medium-high, heat a very large skillet.

Reverse Seared Beef Tenderloin With Port Wine Sauce. Serves 4 to 6. Ingredients. 1 center-cut beef tenderloin, 2 to 3 pounds. ... Remove the beef from the oven and rest for 10 minutes.

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production.

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.

Make the tartare . Wrap beef in plastic wrap, and chill in freezer 2 hours. Using a very sharp knife, cut chilled beef crosswise into 1/8-inch-thick slices (or as close to 1/8 inch as you can get).