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 ...

A beef tenderloin can be broken down into three major parts. First is the head, which, unlike what its name suggests, actually comes from the rear of the cattle. Looking at it, ...

Beef tenderloin. It's the ultimate fancy showpiece for a holiday dinner. And a tasty one at that. But for some people, the holidays are the only time they cook a beef tenderloin.

1 large garlic clove, chopped. 2 cups beef stock. 1 cup ruby port wine. 1 cup full-bodied red wine. 2 rosemary sprigs. 2 teaspoons balsamic vinegar. 1/4 teaspoon freshly ground black pepper ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and ...

Place the beef on a rack over a rimmed baking sheet. Refrigerate, uncovered, for 24 hours. Remove from the refrigerator 1 hour before roasting and let stand at room temperature.

Place the beef on a rack over a rimmed baking sheet. Refrigerate, uncovered, for 24 hours. Remove from the refrigerator 1 hour before roasting and let stand at room temperature.

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. Serves 6 ...