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 ...

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 ...

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 ...

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 ...

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

Preheat oven to 450°F. Using small sharp knife, cut twelve 1-inch-deep slits all over beef tenderloin. Insert garlic slices into slits. Rub pepper all over tenderloin. Arrange bacon slices on ...

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 ...

Carefully place tenderloin in pan searing all sides until meat is brown. Set aside on a plate and let rest for 10 minutes. After resting thinly slice beef against the grain about 1/8 inch thin.