Beef Tenderloin

In this recipe, two British gastronomic classics are rolled into one: the traditional duo of roast beef and Yorkshire pudding and the Christmas dish of spiced beef, a joint of cured meat that is eaten in slivers.

(Grilled Beef Salad) The following grilled beef salad has as many versions as there are cooks in Thailand. The success of the dish depends upon starting with good-quality tenderloin and achieving a balance of hot, sour, and salty. Before serving, be sure to sample the salad and adjust the amount of chili, lime, fish sauce — and, if desired, sugar — to your taste.

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor.

This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.