That lack of connective tissue is what gives this cut its namesake tenderness. Filet mignon isn't so much a separate cut as ...

The T-bone is two cuts in one This cut is actually two steaks — the New York strip and the filet mignon — separated by a bone. With the combination of the full, meaty flavor of the strip and ...

Gordon Ramsay's top tip for a flavourful steak is to baste it in butter for a "really nice and brown" finish, but he advises ...

After a long and sometimes brutal winter, Minnesotans are clamoring to get their grill out and fired up this summer. And while most veteran grillers have their routine down pat, the greatest ...

You want to go with the bigger Filet Mignon piece, and that’s always going to be on the porterhouse,” Abby explains. “This is the superior cut right here,” the chef concludes.

But there's a reason this cut of beef comes with a hefty price tag: it cooks up incredibly tender and comes in limited supply. Unlike muscley brisket, filet mignon comes from the tail end of the ...