246 tenderloin recipes

Beef filet stroganoff with tenderloin cubes, mushrooms, dill pickle, paprika, and red wine in a sour cream sauce. The Russian-German classic served over spaetzle for a 30-minute weeknight meal.

Chunky turkey breast simmered with bacon, carrots, celery, and rosemary in a thick gravy, crowned with fluffy Bisquick dumplings. Old-fashioned comfort in a Dutch oven, ready in about an hour.

Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.

Thai stir-fried salted beef with chili: shredded beef cured in salt and fish sauce, fried until crispy, then tossed with hot chilies, celery, and Thai seasoning. A spicy, salty Bangkok street food classic.

Grilled turkey kabobs threaded with cherry tomatoes, mushrooms, zucchini, and bell pepper, marinated in a tangy chili-lemon glaze. Lean, low-calorie, and ready for the grill.

Quick turkey almond stir fry with snow peas, mushrooms, and a ginger-soy sauce. Lean turkey breast cubes cook in minutes for a fast, healthy weeknight dinner.

Cracker-crusted pork cutlets pan-fried and finished in a fresh orange juice and thyme sauce. No egg wash needed, just press and chill for a crust that sticks on its own.

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.

Microwave beef and snow pea stir-fry with cauliflower, green pepper, and a soy-cornstarch sauce served over rice. An Asian-inspired weeknight dinner made entirely in the microwave.

Roast fillet of beef: a whole tenderloin studded with garlic and marinated in soy, port, and thyme, then roasted and rested for a tender, rosy centerpiece. An elegant make-ahead roast for holidays.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

Barbecue spice rub with paprika, chili powder, cumin, coriander, and a hint of curry for beef steaks like T-bone, tenderloin, and sirloin. Mix once, use all grilling season.

Freezer-friendly chicken and noodle casserole in a red wine tomato-mushroom sauce with basil and garlic. Make it ahead, freeze in individual portions, and reheat on busy nights. Serves 4 to 6.