1. In the center of a rimmed baking sheet, mound the potatoes and drizzle with the oil. Sprinkle with salt, pepper, thyme, and sage. Toss with your hands to coat the potatoes.

This recipe serves a crowd and is great for special occasions, but also easy enough for a weeknight. Most tenderloin pieces in the butcher case are already trimmed, but if not, ask your butcher to ...

In the same skillet, add the mushrooms and onions. Sauté over medium heat until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Preheat oven to 350F degrees. Combine the sour cream, mustard, tarragon, and horseradish, stirring well with a whisk, then cover and chill. Season the beef with pepper. Heat a large non-stick ...

You might see many recipes that fold the narrow, tapered end underneath the tenderloin. I’ve never had great results doing that. I cut off the tapered end and cook it separately or freeze it.

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If you're a beef fan, you know just how special the cut is whether it's paired with a pan sauce or any type of sauce or on its own. Beef tenderloin is, of course, the most tender cut of beef.

Add the wine, beef stock, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

1/4 teaspoon smoked paprika. 1½ teaspoons Calabrian chili pepper paste. 1 tablespoon creamy horseradish · 1/2 teaspoon salt or to taste. This recipe comes from Sonya Keister's new "Chef's Table ...