Chef and cookbook author Elizabeth Karmel is joining TODAY to share a few of her most impressive entertaining recipes. She shows us how to make bacon-wrapped beef tenderloin and chocolate-coconut cake ...

As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold. The only challenge with beef tenderloin is that it is lean (little to no fat) ...

Beef tenderloin, which is cut from the loin of beef, is a premium cut of steak that’s prized for being the most tender choice available. The tenderloin is the full muscle that filets are cut from, and ...

Beef tenderloin. It's the ultimate fancy showpiece for a holiday dinner. And a tasty one at that. But for some people, the holidays are the only time they cook a beef tenderloin. It's time for a beef ...

While cooking a 5-pound beef tenderloin roast might seem intimidating, our straightforward recipe proves it’s simpler than ...

Chef and cookbook author Elizabeth Karmel stops by TODAY to share recipes from her newest read, “Steak and Cake.” She whips up a tasty meats-and-sweets pair-up: a bacon-wrapped beef tenderloin with a ...

Brush tenderloin with olive oil and season with salt and pepper. Tuck the small ends of the tenderloin under each side to make sure that the roast is about the same thickness all over. Beginning at ...

QUESTION: What's the best way to roast whole beef tenderloin? Can you dry-age beef at home? ANSWER: These two questions go hand-in-hand and always come up this time of year. Beef tenderloin is popular ...

Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha ...

As much as I love prime rib, beef tenderloin is much easier to prepare and easier to carve and the leftovers are good cold. The only challenge with beef tenderloin is that it is lean (little to no fat ...