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

An average of 4.4 out of 5 stars from 13 ratings A tender cut of beef is a little bit of luxury and this is the perfect main course to cook ... fillet in the centre of the roasting tin, arrange ...

(You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a ...

The beef should be at room ... fibres to reabsorb juices. A whole scotch fillet can also be cooked this way although you will have to add an extra hour's cooking time. Any favourite sauce, well ...

How to Cut a Whole Beef Tenderloin into Filet Steaks is THE way to take an expensive cut of meat and trim it to your liking. You’ll cut out 3-4 various meals from this one whole tenderloin, and ...

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 ...

Villa Maria Reserve Cabernet Sauvignon/Merlot Gimblett Gravels 2014 is a densely coloured wine that makes a suitably robust partner for a quality cut of aged beef, served rare with a set of ...

Cooking beef tenderloin to the right temperature is crucial for achieving perfect doneness. For a rare roast, aim for an internal temperature of 120 to 125 F; for medium-rare, 130 to 135 F is ideal.

Without enough collagen to keep the beef tender and moist, the long cooking time will make the filet mignon tough, dry, and unpleasant. Meanwhile, the stew itself will lack the thickness and body ...

But there's a reason this cut of beef comes with a hefty price tag: it cooks up incredibly tender and comes in limited supply. Unlike muscley brisket, filet mignon ... has all the recipe ideas ...

For this dinner-served-cold recipe, sear beef tenderloin on the grill, and then toss with juicy tomatoes and cucumbers. If you've got a tenderloin in the oven and Champagne flowing freely ...