finely diced 1 cup red wine 2 cups beef broth or veal stock 4 sprigs thyme Preheat oven to 400 degrees. If your tenderloin roast has already been trimmed and is fairly even in size, you’re ready ...

The Wellington, nobly named after Great Britain's first Duke of Wellington, is a classic entree consisting of three parts: A ...

In a bowl, mix together the salt, sugar, spices, herbs, and lemon zest. Add beef and rub all over with curing mix. Transfer to a plastic bag, ensuring the beef is coated with the mix, and allow to ...