When you’re craving an easy weeknight dinner protein but are tired of old standbys like chicken breast or ground beef, look ...

Remove the roast from the oven and transfer to a platter. Tent with foil and let it rest 10 to 20 minutes before slicing. For the sauce: In the skillet the tenderloin was roasted in, add the beef ...

To make up for it, filet is often served with rich accompaniments, like a savory sauce or bacon and mushrooms. You do not ...

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.

Reduce the heat to medium. Cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. Stir in the butter. Serve the sauce with the beef. Sprinkle with the cheese.

Roast until an instant-read thermometer ... until emulsified (do not boil or the sauce will break). Remove from the heat. 7. Cut the tenderloin across the grain in thick slices.

Parkside Rotisserie & Bar's roasted beef tenderloin is sure to hit the mark ... Dumpling appetizer to his signature Zippy Green Herb Sauce that makes the Lemon & Garlic Chicken sing.

Roast until an instant-read thermometer ... until emulsified (do not boil or the sauce will break). Remove from the heat. Cut the tenderloin across the grain in thick slices.

Roast until an instant-read thermometer ... until emulsified (do not boil or the sauce will break). Remove from the heat. Cut the tenderloin across the grain in thick slices.