It’s simple stuff, in the way that jumping off a high cliff into deep water is simple stuff. It’s not so much difficult as scary. You crust the beef with mustard, herbs and a ton of kosher salt, then ...

Beef Tenderloin is one of those holiday dinners ... Slice Just Before Serving: Slice the tenderloin into thick medallions only after the reverse-searing process to retain juices.

Compared to the head, it's thinner and smaller, so it's used for making filet medallions (a smaller, but thicker version of a filet mignon.) A beef tenderloin can be sold in one of two ways ...

Chef Emeril Lagasse's retro recipe features pounded beef tenderloin medallions served with sautéed mushrooms in a buttery flambéed Cognac sauce. Freezing the beef before cutting it chills the ...

4 – 1/2 inch beef tenderloin medallions 2 tsp Cajun spice 1 cup strawberry mango salsa or pineapple salsa 1 sprig rosemary 1/2 cup brandy Place Cajun spice on a plate, dip on sides of beef ...

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. Remove from ...

Brown medallions 3 minutes on one side ... Stir and season with salt and lemon juice; serve with beef tenderloin. Preheat oven to 250 degrees. Combine water, sugar, and chiles in small saucepan.

The holidays are all about gathering with loved ones, and let's be honest - the food is what makes it all memorable. Whether you're hosting a cozy dinner for a few or a full-on holiday feast, the ...

When you splurge on a luxurious beef tenderloin for the holidays, consider reverse searing as the cooking method. Reverse searing is a foolproof way to respect the integrity of a rich and tender ...

Chef Emeril Lagasse's retro recipe features pounded beef tenderloin medallions served with sautéed mushrooms in a buttery flambéed Cognac sauce. Freezing the beef before cutting it chills the ...