Tender and lean, beef tenderloin is an elegant cut for special occasions. From whole peppered beef tenderloin to Chateaubriand, these easy recipes let you make the most of beef tenderloin -- and make an impression on your guests.See Popular Beef Tenderloin Recipes
Drape a rich mushroom sauce over slices of perfectly seasoned beef tenderloin for a memorable holiday dinner.
Jean-Georges Vongerichten loves the classic combination of steak with mustard; for this steak sauce he blends dry mustard with fresh orange juice.
Looking for an impressive dish for the holidays? It takes a little time to put this dish together, but it's simple to do...and the results are outstanding and delicious.
Our national appetite for grilled meat shows no sign of abating. In Big Bob Gibson's BBQ Book, pit master Chris Lilly shares his secrets for prizewinning meat -- like the beef here, marinated in black pepper and brown sugar.
This luxe surf and turf features escolar, a deliciously fatty fish, and extravagantly marbled Kobe or wagyu beef.
The great steak tartare can only be made with one cut of beef and that is the tenderloin. If anyone tells you anything different, they are WRONG! Also, the meat should never be ground; it should be chopped by hand until it is finely minced. Let everyone mix their own tartare at the table, because we all like it different, don't we?
Wine bar owner-chef William Abitbol substitutes nutty celery root for potato in his riff on a classic creamy gratin. He serves it with his tenderloin steaks topped with a rich pan sauce.
Beef tenderloin is good on its own but you can make it extra special by coating it with salt and peppercorns and topping with a red wine sauce.
The great carpaccio is famously named after the Italian Renaissance painter Vittore Carpaccio, who loved to contrast red and white. Well, that's the story anyway. Many will argue that carpaccio should be simply raw beef tenderloin sliced very thinly and served with a sprinkle of olive oil, lemon juice, pepper, and salt. Delicious as that may be, this can be a little more exciting.
For holidays and special dinners, a meltingly tender beef tenderloin is a real treat for friends and family. It's an expensive cut of meat (the tenderloin is where filet mignon comes from), however, so it's worth learning how to prepare a beef tenderloin properly. Who wants to spend that much money and then overcook it or bring it to the table too rare? With this recipe, you'll have a perfect tenderloin every time.
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Beef tenderloin and filet mignon are the most popular cuts of beef around the holidays. As indulgent as it feels, however, there's no need to feel guilty about the nutritional aspects of this festive meal. A 3-ounce serving of well-trimmed beef tenderloin (or filet mignon) has only 165 calories and 3 grams of saturated fat--about the same as a serving of roasted turkey! In fact, the majority of the fat found in beef tenderloin is monounsaturated fat--the same heart-healthy type of fat found in olive oil and almonds. Beef is also higher in iron, zinc, and selenium than poultry.
Puff pastry creates a topper for beef tenderloin. Make this recipe, along with roasted potatoes, when entertaining guests.
Thaw puff pastry at room temperature in about 30 minutes. Or in the refrigerator about 4 hours. Keep it covered when thawing to create these savory beef appetizers with ease.
Dress up a beef tenderloin roast with an aromatic dressing. The creamy blue cheese sauce with a snap of Dijon mustard is a tasty complement to Christmas dinner.
Succulent beef tenderloin, crisp iceberg lettuce, creamy Simply Dressed® Blue Cheese Salad Dressing and other savory ingredients make up a meal that satisfies even the biggest appetites.
Roasting beef tenderloin for Christmas dinner is simple. Just brush the meat with a Dijon mustard mix and pop it in the oven. Make it even more elegant by tucking in slices of garlic and herb goat cheese.