Horseradish Encrusted Roast Tenderloin of Beef is our favorite choice as a crowd-pleasing main course. Lean, tender and with little fat, tenderloin is a naturally elegant cut of beef, and when ...

*Refers to the latest 2 years of omaha.com stories. Cancel anytime. Photo from piedmontese.com Nebraska-raised Piedmontese beef made its way to the White House this week. The meat, from Certified ...

If you’re still searching for a main course for your Christmas feast, look no further — this week’s featured recipe is a guaranteed showstopper. Beef Wellington is a classic combination of tenderloin ...

Season the fillet of beef with salt and pepper. Pre-heat a large frying pan on a high heat and sear the beef in the oil for no longer than 2 minutes. Place onto an oven tray and brush with the English ...

Celebrate the season and create long-lasting memories this year by serving tasteful main courses centered around tender cuts of beef. With hand-cut choices like a bone-in Frenched prime rib roast, ...

Bruce Aidells, the founder of the eponymous sausage company, is also an avid cook. His favorite type of meat to cook? Any large cut, like a big beef roast or bone-in leg of lamb. "Large cuts are a ...

Tender rich Beef Bourguignon is a classic French stew with tender chunks of beef that have been simmered slowly in red wine ...

Combine garlic, pepper flakes, black pepper, rosemary, and oil in a Ziploc bag, add the beef, and marinate in the refrigerator for 24 hours. Preheat the oven to 500 degrees. Remove the beef from the ...