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.

There’s a stereotype that Chinese cuisine is difficult to cook at home. Chef Hwang Jin-seon — who recently appeared on ...

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 ...

Make the king of all Czech dishes, svíčková, for a hearty, comforting weekend lunch and the perfect way to welcome the brisk ...

Pellet Grill – If using a pellet grill follow the same instructions ... For this cut and for a crowd we cook the beef ...

In a bowl, mix together the salt, sugar, spices, herbs, and lemon zest. Add beef and rub all over with curing mix. Transfer to a plastic bag, ensuring the beef is coated with the mix, and allow to ...

Many people prefer beef that's 'marbled' (flecked throughout) with fat. Marbled meat is considered to be more flavoursome and tender because the fat lubricates the meat during cooking and adds ...

Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan. Add the onion and carrot to the ...

As a joint, these cuts are usually sold boned and rolled, but they can be cut in a number of ways, such as for T-bone, tenderloin and fillet ... Gordon Ramsay's roast beef recipe involves marinating ...