Preheat the oven to 220C/425F/Gas 7 (fan 200C). Rub the fillet of beef with plenty of salt and pepper and the oil. Heat a large frying pan until very hot. Fry the fillet on all sides until browned.

Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a chopping board. Cut a pocket in the side of the fillet, leaving a 2cm/1in gap at each end. (Make sure that you only ...

A whole beef tenderloin is one impressive roast to serve for a holiday dinner. But you need to consider a few steps before ...

Trim away the 'chain' if it is still attached, and use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin). Double over the meat at the ...

The beef should be at room temperature before going ... Resting allows the meat fibres to reabsorb juices. A whole scotch fillet can also be cooked this way although you will have to add an ...

A beef tenderloin roast comes from the back section of the cow and is on either side of the backbone. On the other side of ...

See links to other recipes at the bottom of the page. Although it serves four, there will be leftovers of the beef. I cooked the chateaubriand end of a fillet of beef (the top, thicker part of the ...

Beef Tenderloin is one of those holiday dinners you can’t get enough of – it’s rich and hearty – but nobody needs to know my ...

Beef tenderloin. It's the ultimate fancy showpiece ... (Grind that chain meat or cube it and freeze for another use.) You might see many recipes that fold the narrow, tapered end underneath ...

Reverse searing requires a long, slow cook for the meat to reach temperature, followed by a hot sear to finish and brown the ...

Beef tenderloin is a prime choice for a holiday main dish due to its tenderness, rich flavor and impressive presentation. As one of the most tender cuts of beef, it delivers a melt-in-your-mouth ...