Filet mignon and beef tenderloin are indeed similar when it comes to their texture and mild flavor, making them the perfect ...

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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 ...

Originally, I was nervous about cooking Crowd Cow’s Wagyu Filet Mignon. What if we messed up a really nice steak? But my fiancé is quite good when it comes to cooking meat, so he did most of ...

Preseasoning is the simplest thing you can do to make a good piece of meat great. Steak cooked Diane-style has come to mean sautéing thinly sliced or pounded filet mignon in butter and then ...

I tied my filet mignon to help the meat keep its shape. Garten's recipe called for tying each filet mignon around its perimeter to keep the steaks in a traditional oval shape. After some research ...

choose a well-marbled piece of Japanese or Korean beef. I use cuts such as rump or strip loin, which have a deeper, beefier flavour than the more expensive but milder-tasting filet mignon.