Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don’t slice too soon. You could also use […]
Beef tenderloin is worthy splurge when you want a special entrée in less time; the cut is so meltingly tender already that it takes just 8 minutes to cook. We use the same pan to cook and glaze the carrots for easy clean up. The horseradish sauce is the tangy, creamy, pungent element this dish […]
Lean beef tenderloin is a good candidate for broiling because it won’t render much fat that could smoke or flare under the broiler. Ingredients 1 1/2 tablespoons hoisin sauce 1 1/2 teaspoons grated peeled fresh ginger 1 1/2 teaspoons honey 1 1/2 teaspoons lower-sodium soy sauce 1/4 teaspoon chili garlic sauce (such as Lee Kum […]
There’s no need to pull out the food processor to make the small amount of breadcrumbs for this recipe. Just tear bread by hand into very small pieces; the rustic texture is perfect. Ingredients 4 ounces firm tofu, drained 2 tablespoons chopped fresh chives, divided 1 1/2 tablespoons water 2 teaspoons fresh lemon juice 3/4 […]
Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don’t slice too soon. You could also use […]
Ingredients 4 teaspoons canola oil, divided 4 (4-oz.) beef tenderloin steaks, trimmed 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1 pound thin asparagus, cut diagonally into 1-in. pieces 2 teaspoons thyme leaves 1 teaspoon grainy Dijon mustard 2 teaspoons […]