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Carve Beef Tenderloin

Martha Stewart Living, December 2010

Once the beef has finished cooking, let it rest on a cutting board for at least 10 minutes (this will allow the juices to redistribute). 

Cut Across the Grain

Holding meat steady with a carving fork, slice the tenderloin across the grain into 1/2-inch-thick pieces with a sawing motion, using a few long strokes of a carving knife.

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