An average of 4.4 out of 5 stars from 13 ratings A tender cut of beef is a little bit of luxury and this is the perfect main course to cook ... fillet in the centre of the roasting tin, arrange ...

(You may need to increase the heat toward the end of the cooking time to encourage the vegetables to brown.) Spoon the cooked vegetables into a casserole dish. Place the beef fillet onto a ...

Perhaps the most important reminder is cooking the tenderloin at the correct temperature ... Here's what to consider when roasting: The whole big cut of beef can be intimidating because of its ...

How to Cut a Whole Beef Tenderloin into Filet Steaks is THE way to take an expensive cut of meat and trim it to your liking.

The beef should be at room ... 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 ...

Rely on these steak dinner recipes for restaurant-level weeknights, from steak au poivre to carne asada, steakhouse-style rib ...

Trim away the 'chain' if it is still attached, and use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin). Double over the meat at the ...

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.

See links to other recipes at the bottom of the page. Although it serves four, there will be leftovers of the beef. I cooked the chateaubriand end of a fillet of beef (the top, thicker part of the ...

For this dinner-served-cold recipe, sear beef tenderloin on the grill, and then toss with juicy tomatoes and cucumbers. If you've got a tenderloin in the oven and Champagne flowing freely ...