From Pepperidge Farm Puff Pastry

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.

Beef Wellington

From Betty Crocker

Drape a rich mushroom sauce over slices of perfectly seasoned beef tenderloin for a memorable holiday dinner.

Peppered Beef Tenderloin with Mushroom Sauce

From Better Homes and Gardens

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.

Rosemary Beef Tenderloin

From Better Homes and Gardens

In the mood for a celebration? Serve these richly sauced tender steaks for dinner.

Beef Tenderloins with Wine Sauce

From Tyler Florence

Filet Mignon

From Better Homes and Gardens

Sumptuous steak is topped with an irresistible pan sauce using red wine, beef broth, and shallots.

Steak with Pan Sauce

From Midwest Living

This beef is so tender you almost can cut it with a fork. Smother it in the mushroom-cream sauce and serve it for a dinner party with special friends.

Steaks in Brandy-Cream Sauce

From Better Homes and Gardens

You need only one skillet for this takoff on classic stroganoff.

Stovetop Stroganoff

From Better Homes and Gardens

Roasting beef over a bed of herbs infuses the meat with fragrance and flavor. Serve with mushroom tumble and spicy horseradish cream sauce.

Slow-Roasted Beef Tenderloin

From Family Circle

Searing the beef tenderloin roast in a skillet gives a lovely browned appearance to the meat and seals in the flavorful juices. Fresh peppercorns, thyme, and bay leaves steep in the red wine and onion gravy imparting subtle but savory flavors.

Beef Tenderloin & Easy Wine Sauce

From Fine Cooking Magazine

Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.

Slow-Roasted Beef Tenderloin with Double-Mushroom Ragout

From Food & Wine

Jean-Georges Vongerichten loves the classic combination of steak with mustard; for this steak sauce he blends dry mustard with fresh orange juice.

Paprika-Rubbed Tenderloin with Citrus-Mustard Butter

From Fine Cooking Books

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?

Steak Tartare

From Better Homes and Gardens

Who wouldn't love this delicious saucy steak main dish recipe that can be prepared in just 30 minutes? Serve with Braised Swiss Chard to complete the meal.

Bob Rae's Skillet Beef Tenderloin

From Ladies' Home Journal

The arugula and blue cheese side dish add a fresh bite to the rich pork and beef flavors in this elegant dinner.

Bacon-Wrapped Beef Tenderloin with Roasted Tomatoes and Arugula

From Food & Wine

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.

Peppered Beef Tenderloin with Roasted Garlic-Herb Butter

From Better Homes and Gardens

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.

Peppercorn Pastries with Beef

From Better Homes and Gardens

Treat your guests to the aroma of beef or pork tenderloin sizzling in the oven. Serve with a trio of tasty spreads.

Beef Tenderloin with Three Spreads

From Ladies' Home Journal

Our down-home succulent beef tenderloin is easy to grill and is served with lip-smacking bourbon barbecue sauce.

Barbecued Beef Tenderloin

From Fine Cooking Books

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.

Carpaccio with Arugula, Lemon & Truffle Oil

From Ladies' Home Journal

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.

Salt-, Peppercorn- and Herb-Crusted Beef Tenderloin with Wild Mushroom Red Wine Sauce

From Food & Wine

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 Steaks with Celery Root Gratin

From Food & Wine

This luxe surf and turf features escolar, a deliciously fatty fish, and extravagantly marbled Kobe or wagyu beef.

Eric Ripert's Surf and Turf

From Better Homes and Gardens

This colorful salad is almost too pretty to eat. Arugula, grilled bread, steak, blue cheese, and sweet peppers make a dazzling main-dish presentation for dinner.

Grilled Steak Bruschetta Salad

From Better Homes and Gardens

Puff pastry creates a topper for beef tenderloin. Make this recipe, along with roasted potatoes, when entertaining guests.

Beef Tenderloin with Port Sauce