Steak au poivre is typically made with relatively mild filet mignon, but do any other cuts of steak make this French dish ...

Level up the flavors and tenderness of this coveted steak cut with some juicy bacon. Here's how to wrap it just right for a ...

If you love a good steak, you probably have a few cuts you like to use for different occasions. Perhaps a Porterhouse is in order after a long day working outside, and your appetite is enormous. If ...

For those who fancy a bit of posh nosh without the faff, Mary Berry's fillet steak with peppercorn sauce is a sure-fire winner. It's a dish that screams sophistication but often leaves home cooks in a ...

In a deep fat frying pan, pour oil and fry the onions to golden brown. Use the same oil fry the potatoes to get a good crust from the outside, then keep aside. Cut the fillet steak in cubes and keep ...

This humble Ohio steakhouse serves wood-fired, butter-bathed filets so perfect, you'll swear off city steakhouses forever.

Two of Britain's best chefs tackle one of the biggest questions; but which one wins? Tender fillet is often the softest, but some people prefer the meatier texture of sirloin. And should it be matured ...

A rub of olive oil, ground cumin and freshly cracked black pepper enhances the natural tenderness of the steak ...

The world of steak is as diverse as it is delicious, and filet mignon is the cream of the crop. And while it often sells for ...

1. Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks. 2. Cook the steaks on one side until ...

Morton’s The Steakhouse serves thick, USDA prime-aged filet mignon, known for its tenderness and buttery flavor. Currently, ...

British scientists have successfully grown fillet steak in a laboratory – and it could be available to buy as early as next year. 3D Bio-Tissues (3DBT), a spinoff from Newcastle University, produced ...