Maggie Hennessy is a Chicago-based freelance food and drink journalist who has covered food, dining, and the restaurant industry for almost 15 years.

Beef: 1 (2-pound) center-cut beef tenderloin roast, trimmed, tail end tucked, and tied at 1 1/2-inch intervals. 2 teaspoons kosher salt. 1 teaspoon pepper. 2 tablespoons unsalted butter, softened.

This show-stopping dish features a perfectly seared **center-cut beef tenderloin**, encased in a flavorful layer of **finely chopped mushrooms, shallots, garlic, and herbs**, ...

Beef Wellington, among the most extravagant of holiday roasts, calls for a center-cut section of beef tenderloin. This version has been scaled down from the lengthy classic.

Cuts of beef at the grocery store. (The Associated Press) The Grub Glossary is a weekly collection of foods, their definitions and where to find them. There are only so many ways to break down a ...

The center-cut tenderloin - often called chateaubriand - comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender p ...