There’s no better way to celebrate the holidays than with a show-stopping centerpiece, and this Herb-Crusted Beef Tenderloin fits the bill perfectly. Tender, juicy, and packed with flavor from a ...

This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anchovies, which add a nice pungent accent to the rich meat. The roast beef is ...

Just watch the cook time and temp closely. This Garlic Herb Crusted Beef Tenderloin with Shallot-Mushroom Red Wine Sauce is one of those dishes that checks every box: it’s elegant but doable ...

Rub1#189; tablespoons dried tarragon2#189; teaspoons kosher salt2 teaspoons freshly ground black pepper1#189; teaspoons dried thyme1 teaspoon rubbed dried sage, packed1 whole beef tenderloin ...

Serves 6 to 8. Hands-on 40 minutes, total 2 hours, 40 minutes, including chutney. Excerpted from “Sunday Suppers” by Cynthia Graubart. ©2017 Oxmoor House. Reprinted with permission from Time ...

1. Heat oven to 325 F. Combine parsley, thyme, oil, garlic and pepper; press onto beef. Put roast on rack in shallow pan. Do not add water or cover. Roast for 25-35 minutes for medium. 2.

The beef tenderloin I attempted originates ... power to imbue a cramped apartment with an air of tired elegance. For herb crust: Combine breadcrumbs with herbs. Pour butter over and mix well.

Stir in potato chips and next 4 ingredients. 3. Pat tenderloin dry with paper towels, and sprinkle with remaining 1 teaspoon pepper. Brown beef in remaining 2 tablespoons hot oil in a roasting pan ...

1. Heat oven to 425 degrees. Rub beef roast with salt and pepper. Mix parsley, oregano, rosemary, garlic and oil in medium bowl. Press mixture onto top and sides of beef. 2. Place beef on rack in ...