Much like filet mignon, beef tenderloin can also be cut into steaks, which Aki Suzuki suggests for the perfect intimate meal.

To save some cash and try to replicate a high-end meal on my own, I made Ina Garten's recipe for restaurant-quality steaks, which requires filet mignon and ... A cast-iron pan is one of my ...

If your steaks are thick, slice them in half lengthwise to ¾ to 1 inch thick. Mix salt and pepper in a flat dish or pan. Roll ...

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

Supermarket beef ... filet mignon. Thinly slice the garlic cloves. Lightly oil a skillet (preferably un-enamelled cast iron) and place it over a medium-low flame. Scatter the sliced garlic into ...

Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to ...

Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak ...

But there's a reason this cut of beef comes with a hefty price tag: it cooks up incredibly tender and comes in limited supply. Unlike muscley brisket, filet mignon comes from the tail end of the ...

As a trained chef and food writer, here are the six things I would happily get at a steak house and four items I steer clear of. I go for the filet mignon, served pink. If I'm eating steak at a ...

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 ...