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.

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 ...

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 tapered end and tie the fillet securely with fine ...

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

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 ...

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

Brown meat well on all sides (6-8 min.) Remove meat from pan and reserve pan for sauce. Finish cooking beef on sizzle platter in oven for about 5 minutes. Rest filets while finishing sauce.

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).