He begins by pan-searing the filet mignon or beef tenderloin steaks ... For the perfect medium-rare steak, Suzuki recommends ...

Internal Temp Before Broiling Searing the steak is an essential part of cooking a filet mignon because pan-searing caramelizes the outside of the meat, which adds so much flavor. And when you sear it ...

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

After some research online, I discovered tying filet-mignon steaks promotes ... Though I was cooking only two filets, I thought my relatively large cast-iron pan would give each piece of meat ...

After working in the food industry for years, I'll never order chicken at a steak house, but there are dishes and cuts of ...

Robert Irvine strays off the beaten path for his steak of choice. He chooses an inexpensive cut that often has to be procured ...

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 ...

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 ...

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 ...

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 ...