While I was preparing to cook them, I noticed that the raw steak smelled very similar to ... who were kind of offended that we called it filet mignon,” he laughed. “Which I do understand.

be described as a loaf of beef in appearance. Because it's sliced before it reaches the plate, plenty of people will not be able to identify a raw chateaubriand. A filet mignon is more classically ...

When preparing steak, the internal doneness deservedly garners the focus. Just a few degrees distinguish the ideal temperature of rare, medium, or well-done steak; a quality that can make or break ...