Filet mignon is often seen as the crown jewel of steak. It’s buttery, tender, and practically melts in your mouth—when cooked correctly. The operational phrase here is “when cooked correctly.” It’s ...

Attention all steak-loving carnivores: Raise your knives and prepare the Béarnaise Sauce, because it's time to celebrate the most tender, melt-in-your-mouth cut of steak — filet mignon. National Filet ...

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With so many cuts and sizes, figuring out the best way to cook the kind of steak you've bought can get difficult pretty quick ...

Chef Tim shows you how to cook a venison backstrap filet by grilling. The deer is harvested locally and marinaded with soy ...