Combine stovetop and oven cooking for maximum flavor. "On a stovetop, get the wood chips smoking on one side of a deep pan ...

Last week’s column was about steak kabobs. I used venison tenderloin in place of the beef tenderloin in the recipe. I did not ...

Elevate your next special occasion with this show-stopping Beef Tenderloin Roast, perfectly seared and oven-roasted to a tender, buttery medium-rare. Seasoned simply to let the natural flavors ...

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 ...

Vitaly Paley's luscious beef tenderloin won over more than a few skeptical cooks in F&W's Test Kitchen, who agreed that the seemingly discordant spice combination of ground ancho, fennel seeds and ...

Remove the beef from the oven and rest for 10 minutes. Carefully remove the twine. Melt 2 tablespoons butter a large skillet over high heat. Add the tenderloin and thyme.

Reverse-seared beef tenderloin gets a special kick from port wine sauce Reverse searing requires a long, slow cook for the meat to reach temperature, followed by a hot sear to finish and brown the ...

A whole beef tenderloin is one impressive roast to serve for a holiday dinner. But you need to consider a few steps before roasting.

Get the recipe for roasted beef tenderloin with fresh herbs, which is an impressive holiday main course.

Remove the tenderloin from the oven and let it rest for 30 minutes to allow the juices to redistribute. Slice the beef into medallions, garnish with fresh parsley and thyme and serve.