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.

This recipe takes tender, perfectly roasted beef and elevates it with a rich sauce made from red wine, aromatic herbs, and shallots.

Trim away the 'chain' if it is still attached, 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 ...

Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet in the them until lightly coated all ...

If you’re looking for an impressive holiday main dish that’s simple to prepare yet packed with flavor, a perfectly roasted ...

What exactly makes a filet mignon different from a tenderloin? And what is it that makes it so tender, anyway? We asked a ...

How to Cut a Whole Beef Tenderloin into Filet Steaks is THE way to take an expensive cut of meat and trim it to your liking.

If you typically cook for one, freezing individually wrapped steaks or half-ounce portions of ground meat makes it easier to ...

Villa Maria Reserve Cabernet Sauvignon/Merlot Gimblett Gravels 2014 is a densely coloured wine that makes a suitably robust partner for a quality cut of aged beef, served rare with a set of ...

Although it serves four, there will be leftovers of the beef. I cooked the chateaubriand end of a fillet of beef (the top, thicker part of the cut).