Louise's Herbed Beef Tenderloin
This is a simple recipe for a tender and well-seasoned beef tenderloin.
Air Fryer Beef Tenderloin
Beef tenderloin with a lovely crispy crust and soft inside made in your air fryer. This is perfect to serve Italian style, room temperature with a squeeze of lemon and a drizzle of olive oil.
Herbed and Spiced Roasted Beef Tenderloin
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Beef Tenderloin Stuffed with Lobster
A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny.
Chef John's Individual Beef Wellingtons
Intimidated by this show-stopping dish? Let Chef John show you how it's done.
Chateaubriand con Vino Brodo
A quick and tasty roast that uses the drippings for a wonderful sauce. Use extra sauce for roasted potatoes and veggies.
Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Chef John's Bordelaise Sauce
This is a simple version of the classic French red wine and shallot reduction sauce.
This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!