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Entries tagged with 'tenderloin'

Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto

Serious Eats Kerry Saretsky Post a comment

This recipe takes the classic flavors of pasta with cacio e pepe and substitutes nutty, wholesome barley instead, topping it off with a simple tenderloin steak and a dollop of watercress pesto. More

Grilled Spinach and Mushroom-Stuffed Beef Tenderloin

Serious Eats Joshua Bousel 2 comments

Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat. More

From the Archives: Beef Wellington

J. Kenji López-Alt 5 comments

There's no doubt that Beef Wellington is delicious. How can it not be? The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin. And for all that, it's actually a surprisingly simple roast to do right. Check out our recap, and prepare your guests to be dazzled. More

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

Serious Eats J. Kenji López-Alt Post a comment

Bison tenderloin rubbed with a sweet-and-spicy ancho chili rub, slow roasted and served with a cilantro-based salsa verde. More

Rye: An Essential San Francisco Cocktail Bar

Drinks Josh Leskar Post a comment

Though there's always a constant buzz of people at Rye, the bar is busy without feeling crowded. The hours fly by. The drinks are delicious. More

The Food Lab: How To Make The Ultimate Beef Wellington

The Food Lab J. Kenji López-Alt 59 comments

The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. Complex, beefy, buttery, oozing with juices, and packed with flavor, it's hard to get more decadent than this, my friends. More

The Ultimate Beef Wellington

Serious Eats J. Kenji López-Alt 21 comments

The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust. More

First Look: Cocktails at Tradition in San Francisco

Drinks Maggie Hoffman 1 comment

Ian Scalzo and his partners at Tradition (the same folks behind Bourbon and Branch and Rickhouse in San Francisco) have been busy. They opened Local Edition just a few months back, and now have followed up with a spot that's essentially eight bars in one. "It started as a 'drinking through the ages idea,'" said Scalzo, "but we really wanted to focus on different types of bars, and how each has their own style." More

The Food Lab: How to Grill a Steak, a Complete Guide

The Food Lab J. Kenji López-Alt 78 comments

Summer's here, so now seems like as good a time as any to re-examine some of the things we know (or think we know) about grilling beef. Sure, we can all agree on what our end goal is. The real debate is, what's the best way to get there? You've just dropped $50 on some prime aged beef, and you're rightfully nervous about screwing it all up. After all, there's a lot... ahem, wait for it... at steak. More

The Food Lab's Perfect Grilled Ribeye Steaks

Serious Eats J. Kenji López-Alt 25 comments

How to grill delicious bone-in ribeye steaks. More

Dinner Tonight: Jacques Pepin's Stuffed Pork Tenderloin

Serious Eats Blake Royer 6 comments

After catching Jacques Pepin's recipe on an episode of Fast Food My Way, I jotted down the ingredients and set off to make it that night. The stuffing of winter greens is ideal this time of year, while the cherry tomatoes are a burst of summer as January drags on. More

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