Lovers of steak have loads of choice cuts to choose from, from New York strip to flank. Each steak will have its own ...

Whether you prize it or think it's completely overhyped, filet mignon makes you picture an expensive, candlelit dinner at a high-end restaurant (cliché points if it's Valentine's Day).

To make the marinade, measure all the ingredients into a dish and mix well. Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn ...

Preheat the oven to 220C/425F/Gas 7 (fan 200C). Rub the fillet of beef with plenty of salt and pepper and the oil. Heat a large frying pan until very hot. Fry the fillet on all sides until browned.

Pork fillet is very quick to cook but will soon dry out if overcooked. Remove any tough white membrane or sinew from the outside of the loin before cooking. If roasting a whole loin, stuffing it ...

Just take a look at a fin fish fillet. This cut of fish tapers in two directions: from the thick head-end down to the skinny ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

Preheat oven to 190°C. If eye fillet has not been trimmed, remove long strip of silverside. Rub eye fillet with olive oil and season generously on all sides with salt and pepper. Allow eye fillet ...

A quiet, but sizable minority frequent McDonald's to indulge in an old and often overlooked favorite: The Filet-O-Fish sandwich. Compared to the Big Mac with its multiple layers of bread and meat ...