Like the flat-iron steak, the shoulder petite tender comes from the shoulder area ... Like most high-quality cuts of beef, the ribeye filet is best cooked on a grill or skillet and served medium-rare.

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 ...

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.

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 ...

Place the beef fillet, sake, soy sauce ... until the vegetables are just tender and the beef is cooked through. Add the sesame oil and season, to taste, with salt and freshly ground black pepper.

Monica is an entertainment reporter covering TV, film, and music. Beef is serving up big wins. The Netflix series took home eight Emmys and won the Best Limited Series at the Golden Globes ...

Six years after opening in Central, Foodie returns to La Petite Maison to review the new business lunch menu, dripping with ...

For another tender, petite, and more affordable option ... Since bistro steak and filet mignon are derived from different beef sections, they take on distinct flavor palates. As a part of the chuck, ...