You can just cook two fillet steaks and halve the sauce recipe for a special dinner for two. The steaks can be cooked in advance and reheated just before serving. Once cool, cover and keep in the ...

A steak this good doesn't need much with it, but to really gild the lily, add delicious morel mushrooms. Rub the beef fillets with salt and freshly ground black pepper and brush with two ...

A top-notch marinade is the secret to a juicy, flavorful steak. The good news is you probably already have Ina Garten's go-to ...

There’s another way of seeing a fillet steak: its relative “lack” of flavour (I actually love its subtle natural taste) enables it to soak up other flavours that are cooked with it. Hence, fillet ...

Cut the fillet steak in cubes and keep aside. In a separate pan, pour some vegetable oil (use the same oil for onions, it is flavourful) and fry the garlic and ginger. Saute for 2 minutes ...

Cook the beef then make the hollandaise while the beef is resting. Cut beef fillet into 6 x 150g steaks. Season well with freshly ground black pepper and rub with olive oil. Heat a large heavy ...

This simple presentation of succulent eye fillet of beef is a winner. It is hard to overcook and holds well — in fact the longer it rests the better it is. It can be served within 10 minutes of ...

Ben & Jaryd's main, Fillet of Beef. 1. Trim skin and tie the beef fillet. 2. Combine mustard with cumin and smoked paprika, to make the crust for the fillet. 3. Cover the entire fillet with the ...

and use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin). Double over the meat at the tapered end and tie the fillet securely with fine ...