Take your filet out at least 30-45 minutes before cooking to let it come to room temperature. Season it simply, but don’t be light-handed: Michelin chefs don’t drown filet mignon in spices ...

Sometimes the simplest recipes are the most unforgettable—and this pan-fried turbot meunière is proof. Known as the “Filet Mignon of the Sea,” turbot has a firm, flavorful flesh that doesn ...

Once you have a nice sear on all sides, place the filet in the oven for about 7 minutes. This should yield a medium-rare steak. Your internal temp with a meat thermometer should be 130 degrees.

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 ...

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 ...

Just cook your filet to your liking, and put all the delightful trappings on top! “For a home hack, use a red onion if you absolutely have to,” Chino says. “Also, if you are planning on doing this for ...

The chef claimed the steaks from Outback Steakhouse, which start at $26.99, were not filet mignon. He also determined the $34 one from Carrabba’s was also not the right cut.

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 ...