If you’re wary about cooking beef tenderloin, try this fool-proof sous vide recipe. Here, the meat cooks gradually in a water bath, making it virtually impossible for you to overcook it.

Relatively quick-cooking and arguably the most tender cut of beef, tenderloin makes for a magnificent roast, succulent stir-fry, or tasty grilled skewers. It's also especially lean and free of ...

Oven-roasted beef tenderloin—the slow way—calls for initially roasting the meat at a low temperature (250°F), then turning up the heat to 425°F to obtain an enticingly brown exterior.

As you might have guessed, knowing how long to cook beef tenderloin is key. For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium-rare, and 45 to 50 minutes for medium ...

Salting the trimmed beef tenderloin overnight seasoned it throughout, giving it more intense flavor. Roasting it in a low 250-degree oven ensured even cooking and gave us a larger safety net to ...

Finish with a sauce of your choice. This recipe includes a rich port wine sauce, worthy of a special meal. Reverse Seared Beef Tenderloin with Port Wine Sauce Yield: Serves: 4 to 6 ...

Smoked Beef Tenderloin is absolutely incredible. It combines tender beefy flavor with the richness of smoke. We’re using the reverse sear method for this recipe to create an incredible smoky ...

Salting the trimmed beef tenderloin overnight seasoned it throughout, giving it more intense flavor. Roasting it in a low 250-degree oven ensured even cooking and gave us a larger safety net to ...

When you're cooking for a full house during the holidays you need something hearty to feed so many bellies. Our roasted beef tenderloin complete with horseradish cream sauce will definitely do the ...

Q: I remember once you gave directions for making a perfect beef tenderloin every time. I used it for many special occasions, but I have lost the clipping. -- Sylvie, Aventura, Fla.

Step 3 Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes.