Beef tenderloin ... Add the roast and sear on all sides until well browned, 5 to 7 minutes. Transfer roasts to carving board, remove twine, and slice ½ inch thick, then serve.

Piled high on Dutch crunch bread with provolone and Dijon mustard, or folded into a French baguette ... at least 40 F. Freshly sliced roast beef from the deli should be eaten within five days ...

Roast for 23 minutes for medium-rare ... Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving. Both the beef and the sauce can be prepared up to ...

"My mate Jimmy shares his easy recipe for an epic roast beef sarnie that ... Toast the bread, then line up 6 slices and divide the onions between them. Lay the beef over the top, then pour over ...

Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Preheat the oven to 220C ...