You'll love my juicy, tender pan seared filet mignon in a cast iron skillet. This restaurant-quality meal cooks on the stove -- no oven step! Get The Recipe Want more like this?

Pan seared filet with blackberry chutney. Chutneys are different than jellies or jams in the way they are not as sweet. Both ...

Here's what it was like to make the simple filet-mignon recipe in ... I added the steaks once my pan was hot enough for water droplets to instantly evaporate. I seared them for about two minutes ...

After working in the food industry for years, I'll never order chicken at a steak house, but there are dishes and cuts of ...

Heat a non-stick frying pan over a high heat. Add a little oil and, once hot, sear the beef with the garlic for a minute each side. Set aside to rest. Add a little more oil to the same pan.

It has the best taste and texture if it's lightly seared so it's almost raw, and still a deep pink inside, but if you like it more cooked, leave it in the pan for longer. Make the sauce first.

Here's how I cook different cuts of meat for the best steak. Filet mignon plays well with a multitude ... Cook the steak in a pan or on a grill to medium-rare to ensure the most tenderness and ...

If you feel like a short-order cook on most mornings, you probably own, or at the very least need, the best nonstick frying ... is that a good nonstick pan will make your life in the kitchen ...