A whole beef tenderloin is one impressive roast to serve for a holiday dinner. But you need to consider a few steps before ...

Spread this spice paste over the top of the seared joint of beef and pop it into the oven. For medium-rare roast beef, roast the joint for 13 minutes per 500g. The best way to get perfectly cooked ...

Once it’s done, remove the beef from the oven and tent it loosely with foil. Let it rest for 15 minutes before slicing.

(For rare, roast for 20 minutes per kilo or 9 minutes per lb; for medium, 30 minutes per kilo or 14 minutes per lb; for well-done, 40 minutes per kilo or 18 minutes per lb.) To test that the beef ...

You've done fries, wings, and pickle chips. It's time to put your appliance to the test and find out if an air fryer beef ...

She said: “You’re going to want to take the beef roast out right at 115ºF for medium-rare. During the resting time, it will rise to about 130ºF, which will give you the perfect warm ...

Ashley Wulf from the Minnesota Beef Council joins us with a ... meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum ...

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.