Once you’ve expertly sliced your filet mignon steaks from that luscious whole beef tenderloin, you’ll want to cook them just right. Here’s the scoop: Preheat your pan until it’s nice and hot, drizzle ...

arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece). When the beef is cooked ...

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.

Broiled beef tenderloin with asparagus and roasted red onion vinaigrette. I know it is a mouthful, but you will love this ...

The beef should be at room temperature before ... 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 extra ...

Image credit: Spier This celebratory whole beef fillet is an elegant centrepiece, perfect for your next festive dinner. It’s quick to prepare, with a make-ahead red wine sauce for convenience.

Knowing what beef tallow is and how to use it ... side muscles and cut the remaining meat into more filet steaks, or leave this end whole and cook it as a roast. Meanwhile, the removed tail ...

Brown meat well on all sides (6-8 min.) Remove meat from pan and reserve pan for sauce. Finish cooking beef on sizzle platter in oven for about 5 minutes. Rest filets while finishing sauce.

6 ounces baby spinach, chopped 3 large eggs 1½ cups whole milk 1 cup flour Salt and freshly ground black pepper ...