Referred to as “Chateaubriand Cut.” Once you’ve expertly sliced your filet mignon steaks from that luscious whole beef tenderloin, you’ll want to cook them just right. Here’s the scoop: Preheat your ...

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 ...

Cut the fillet steak in cubes and keep aside ... partly crush the whole pilau mix and continue to saute. Add the beef fillet pieces, sauté for 2 minutes then add a tablespoon of the Garam ...

"The flat iron steak is the second most tender cut of beef, behind the beef tenderloin," he said. While beef tenderloin is generally not recommended for high-heat grilling because of its delicate ...

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

In case you didn't know, beef is a staple in the Drummond household ... There's also a section called the tenderloin that ...

Cook the beef then make the hollandaise while the beef is resting. Cut beef fillet into 6 x 150g steaks. Season well with freshly ground black pepper and rub with olive oil. Heat a large heavy ...

With Surf 'n Turf, you get two “flavors” in one. It is also a good choice for someone who cannot make up his (or her) mind.