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

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 ...

Grocery prices are continuing to skyrocket such that finding good deals on the meals you enjoy the most has become more of a challenge than ever. If you love the taste and texture of a tender filet ...

Appetizers can be tricky. Most of us don’t want fussy little things that have to be individually rolled, stuffed, or tied. (I’m looking at you, stuffed grape leaves.) My criteria for a New Year’s Eve ...

If you’re looking for a great recipe that feels indulgent yet timeless, this Bacon Wrapped Filet Mignon in Garlic Butter ...

Move over pink slime, "meat glue" is the meat industry's newest concern. KGO-TV in San Francisco uncovered some food services' newest shortcut -- transglutaminase. The powdery substance primarily ...

Wrap meat tightly with plastic wrap, and freeze for at least 2 hours, or until it's firm. Using a very sharp chef's knife, trim off any excess fat or tendons, and then carefully slice the meat into ...

Here is a recipe for when you want to pull out all the stops and serve filet mignon to a crowd. In my restaurant days, one of the favorite classic French sauces consistently on the menu was sauce ...

These mini beef Wellington bites are perfect holiday appetizers because they look elegant but are surprisingly ...

MailOnline has tried the world's first plant-based filet mignon steak – and it's shockingly close to the real thing. Created by a Slovenian firm called Juicy Marbles, the fake filet mignon contains ...