Beef tenderloin. It's the ultimate fancy showpiece ... Transfer roasts to carving board, remove twine, and slice ½ inch thick, then serve. A recipe at seriouseats.com from noted culinary ...

It’s crucial to let the beef tenderloin rest for at least 15 minutes after cooking. This allows the juices to redistribute, ...

Beef tenderloin is, of course ... Transfer roasts to carving board, remove twine, and slice ½ inch thick, then serve. Christmas morning breakfast idea: Make an overnight breakfast casserole ...

Stack beef slices, in batches ... Serve with crostini or crisped bread of your choice. Tenderloin is a lean piece of meat, without a lot of marbling and sinew, so it has a nicer texture when ...

Freezing the beef before cutting it chills the fat, making it easier to achieve very thin, even slices. Tenderloin is a lean piece of meat, without a lot of marbling and sinew, so it has a nicer ...

The wine infuses the salt and, through it, the meat. The salt hardens into a rigid shell that protects the tenderloin from ...

7. Remove the beef tenderloin from the oven and place it on a cutting board. Allow it to rest for 10 to 15 minutes so the juices can redistribute. Afterward, remove the twine and slice into 1-inch ...

From there your beef tenderloin will be ready in 40 minutes or less. Editor’s note: This recipe was originally published on November 15, 2016. Thinly slice garlic, then mash into a paste using ...

Cook the onions, black truffle slices, and garlic for 1 to 2 minutes ... Preheat oven to broil or the highest temperature. Season the beef with salt. In a medium sauté pan heat 2 tablespoons ...