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

The price of a steak dinner can be pretty exorbitant, even at a chain restaurant, so it's important to know which steakhouses ...

Didn't manage to get a dinner reservation for New Year's Eve? Look no further than this delicious recipe for pan-seared filet ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

At a steakhouse, there are a few rules that simply must be followed. Never order a steak cooked more than medium rare. A good cut of meat doesn’t need steak sauce and no steak deserves ketchup ...

Filet mignon was not the first steak I ever tasted, but it was the first one I really liked. It holds a special place in my gastronomic heart, because this pricey cut, taken from the tenderloin, ...

Here’s your guide to the dishes – and drinks! – that we’re craving at this very moment: sumptuous pastas, hearty soups, and ...

Perfectly seared, buttery, and melt-in-your-mouth tender – this recipe takes filet mignon to a whole new level. Once you try ...

1 12-inch platter (topped with a bed of lettuce) 1. Preheat oven to 350 degrees. 2. In a small bowl, mix all dry ingredients creating a spice rub for the Filet Mignon. 3. Coat the Filet with the ...

Filet mignon is a choice steak, indeed. To form it, the butcher makes a cross-sectional cut from the small end of the tenderloin, a long muscle with one narrow, pointed end which runs along the lower ...