Roasted beef tenderloin is a timeless classic in the culinary world. Its tender texture, intense flavor, and versatility make ...

Roast: Remove the tenderloin one hour before roasting and let it come to room temperature. Preheat the oven to 400 degrees. In a large skillet, heat 1-2 tablespoons of oil over medium-high heat.

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 ...

Roast for 25-30 minutes ... (The chain is the fat-covered portion of meat at the bottom of the tenderloin). Double over the meat at the tapered end and tie the fillet securely with fine butcher ...

This recipe is by Walter Mentner, head chef at the Hotel Montana in Lucerne. Cut the fat off the meat. Season and fry in olive oil. Put to one side. Grate the potatoes, carrots and courgette into ...

Getting dinner on the table in under an hour doesn't have to be a hassle. In fact, internet sensation, cookbook author and ...

If overcooked it will dry out, so roast it for a short time only (sear in a hot pan first), or pan-fry, grill or barbecue it and serve pink in the middle. Noisettes are best pan-fried or grilled ...

Removed the fillet from the marinade (reserving the marinade to use later) and sit it in the roasting tin. Roast in the oven for 25–30 minutes, until golden brown and cooked through. Remove the ...

The aromatics are layered with red and plum and cassis, smoky roast coffee bean, dried thyme and cedary spice. There is a lot of wow-factor here.

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 hour's cooking time. Any favourite sauce, well not ...