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 ...

Enjoy all the goodness of beef Wellington (minus the fuss) with this mini beef Wellington bites recipe — also the perfect ...

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

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 ...

A filet mignon cut is beloved for its tenderness and quality. We scoured the web to determine the best restaurant filet ...

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

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 ...

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 ...