Tenderloin is a lean piece of meat, without a lot of marbling and sinew, so it has a nicer texture when raw. Be sure to choose at least a prime-grade filet. Freezing the beef before cutting it ...

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There’s a magical moment when knife meets perfectly cooked steak – that first cut revealing a rosy interior beneath a ...

Cook the perfect beef tenderloin with this easy recipe, complete with gourmet tips and trick! There’s no better way to celebrate the holidays than with a show-stopping centerpiece, and this Herb ...

He serves both sauces with this seared beef tenderloin. Japanese celebrity chef and restauranteur Nobuyuki “Nobu” Matsuhisa is renowned for his signature Peruvian-influenced modern Japanese ...

To ensure success, here are some of Ladd Drummond's top tips for grilling tenderloin to keep in mind as you conquer your own grill. And just remember: "Just don’t overcook them and don’t burn ...

A large amount of raw meat buildup in the outdoor freezer holding the raw beef. The facility does not have an established date-marking system. Several items including containers of gravy ...

As the crust must be removed for the meat to be edible, dry-aged beef’s yields are usually less than only 60 percent of the raw beef, the institute said. The wet-aging method involves wrapping the ...