Serves 6 to 8. Hands-on 40 minutes, total 2 hours, 40 minutes, including chutney. Excerpted from “Sunday Suppers” by Cynthia Graubart. ©2017 Oxmoor House. Reprinted with permission from Time Inc.

Beef tenderloin, which is cut from the loin of beef, is a premium cut of steak that’s prized for being the most tender choice available. The tenderloin is the full muscle that filets are cut from, and ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

For meat: Coat all sides of tenderloin with salt and pepper and set in a roasting pan. Pour melted butter over beef. Roll tenderloin in the butter, then flip to be sure both sides are well coated. Add ...

Preheat the oven to 400 degrees. If your tenderloin roast has already been trimmed and is fairly even in size, you’re ready to go! If the ends are tapered, you may need to truss it with twine for even ...