Beef Wellington, featuring beef tenderloin encased in pâté, mushroom duxelles, and puff pastry, is incredibly delicious - but ...

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 ...

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 ...

Remove the tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes before slicing into one-inch slices. If you have leftover roasted beef tenderloin (lucky you!), ...

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 ...

When you splurge on a luxurious beef tenderloin for the holidays ... Remove from the heat. Cut the tenderloin across the grain in thick slices. Stir any juices from the cutting board into the ...