You might see many recipes that fold the narrow, tapered end underneath the tenderloin. I’ve never had great results doing that. I cut off the tapered end and cook it separately or freeze it.

Ground Beef Bulgogi. Bulgogi is traditionally made with tenderloin or sirloin, but this recipe from “Learning Korean” by chef Peter Serpico calls for ground beef instead.

2 tablespoons olive oil. Sauce. 1 cup reduced-sodium beef broth. ⅓ cup balsamic vinegar. 2 tablespoons of butter. You will need an oven-proof skillet large enough to hold the whole tenderloin ...

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With a 2 ½ pound filet of beef ready to be defrosted, I decided it was time for something different, a new recipe for a new year. Ina Garten’s simplest beef tenderloin caught my attention.

Instructions: Preheat the oven to 350 degrees F and coat a 13x9-inch baking pan with cooking spray. Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks.

Beef tenderloin. It's the ultimate fancy showpiece for a holiday dinner. And a tasty one at that. But for some people, the holidays are the only time they cook a beef tenderloin.

Instructions: Preheat the oven to 350 degrees F and coat a 13x9-inch baking pan with cooking spray. Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks.

Instructions: Preheat the oven to 350 degrees F and coat a 13x9-inch baking pan with cooking spray. Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks.