the most celebrated sections include the Chateaubriand, which is a large portion cut from the center of the tenderloin, and filet mignon, small individual steaks cut from the end section. Thicker ...

At Tasting Table we place Porterhouse, ribeye, and filet mignon in the top three most popular cuts of steak, but French chateaubriand might outrank them all. Like filet mignon, the chateaubriand ...

Also called the chateaubriand ... You can remove the side muscles and cut the remaining meat into more filet steaks, or leave this end whole and cook it as a roast. Meanwhile, the removed tail ...

The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or slightly perceptible. “Different cuts of ...

To complement the Chateaubriand, we were served a red ... not only because of the premium cuts of steak, but also thanks to the high-quality ingredients playing supporting roles.

Fancy a steak? Discover the best restaurants and pubs serving steak in and around Watford according to locals.

And don’t skip the martinis – the cocktails at Carnevino are as noteworthy as the riserva (Italian for "reserve") steaks, which are dry-aged for six to nine months. The riserva cuts have ...