The beef tenderloin is a major muscle that hangs between the shoulder blade and the hip under the rib cage. Because the tenderloin does very little work, it is the tenderest part of the cow. Weighing an average of six to eight pounds, the muscle is commonly cut into steak fillets, left whole, or cut into tenderloin roasts. No matter how it is prepared, it is considered a succulent deluxe cut, suitable for special occasions and celebrations. Two things need to be done prior to cooking a whole tenderloin. First, the silver membrane, also called silver skin, that covers a portion of the outside of the tenderloin needs to be removed with a sharp knife. Second, to ensure even cooking, the thin tapered tail end of the tenderloin should be folded back on itself and tied with cooking twine to create a long roast of equal thickness throughout. Although a very tender muscle, the tenderloin does not have the flavor depth of many other beef cuts. Too often people obscure its mild flavor with heavy rubs or marinades. Here a mushroom crust amplifies the flavor of the beef without compromising its natural flavors. With such a tender cut and the added flavor depth of the mushrooms, overcooking is the only way you can ruin this dish.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.