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.

You may have heard of beef tips before and wondered where they come from, and the answer is actually a bit broad. Generally ...

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 ...