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.
Named after the cut of beef traditionally used—svíčka, or tenderloin—this dish has evolved over time. “Historically, there wasn’t always enough tenderloin to go around, so home cooks turned to ...
What do you serve with your roast beef? Use our guide on how to make Yorkshire puddings for an extra special ... As a joint, these cuts are usually sold boned and rolled, but they can be cut in a ...
"The flat iron steak is the second most tender cut of beef, behind the beef tenderloin," he said. While beef tenderloin is generally not recommended for high-heat grilling because of its delicate ...