Filet mignon and beef tenderloin are among the most tender and delicious cuts of steak, popular choices at steakhouses and for special occasion steak dinners at home. These coveted, melt-in-your-mouth ...

If you are cooking ribeye steaks, you do not need any oil as the steaks have plenty of fat, but fillet steaks have a lot less, so add a tiny amount of olive oil to the pan, just enough to lightly ...

“I don’t dislike filet. But it’s certainly not the best cut of meat,” home-grown celeb chef David Burke told NJ.com in an ...

Cut the fillet steak in cubes and keep aside. In a separate pan, pour some vegetable oil (use the same oil for onions, it is flavourful) and fry the garlic and ginger. Saute for 2 minutes ...

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and use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin). Double over the meat at the tapered end and tie the fillet securely with fine ...