Get ready to elevate your roast game with one of the most tender, luxurious cuts of beef in the world. In this masterclass, Chef Jean-Pierre shares his time-honored technique for roasting the perfect ...

Season and Chill. Prepare the tenderloin by trimming any fat, cutting it in half, and tying it with butcher twine. Season the meat with salt and pepper, cover loosely with plastic wrap and leave ...

Salting the trimmed beef tenderloin overnight seasoned it throughout, giving it more intense flavor. Roasting it in a low 250-degree oven ensured even cooking and gave us a larger safety net to ...

Knowing how to choose the perfect steak can enhance any dining experience. There are various options, so a little knowledge ...

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.

Add the tenderloin and thyme. Sear the meat on all sides until well browned and the temperature registers 125 degrees to 130 degrees, basting with the butter and thyme.

Add the beef stock, port wine, red wine and rosemary. Bring to a boil and continue to boil until the liquid is reduced to about 2 cups, about 25 minutes. 3.

Add the tenderloin and sear it until nicely browned on all sides. Transfer the tenderloin to a rimmed baking sheet and place it in the oven. Cook for 10 minutes.