8 2-oz portions filet mignon (or 1 lb beef tenderloin sliced into 8 pieces) 4 tablespoons butter 3 garlic cloves, peeled and smashed Kosher salt Fresh cracked black pepper 8 mini brioche buns ...

Michael Mina, who just opened Bourbon Steak in NYC, knows how to cook a steak. In this case, he butter-poaches it, grills it, then serves it with a roasted, herb-crusted tomato. It's a fancy ...

Nothing beats the rich, buttery tenderness of fillet mignon ... enriched with beef stock, balsamic vinegar, and a hint of brown sugar, adds a glossy, velvety glaze. Served with fresh asparagus ...

Carne asada has its roots in the northern Mexican states of Sonora and Nuevo León, which were home to a thriving cattle industry and consistent access to the freshest and best beef in the country.

For a more elaborate dish, a whole fillet can be used in beef Wellington ... and is normally cooked for two people to share. Filet mignon is the name given to smaller steaks cut from the tenderloin.

We chose to use filet mignon for its ultra-tender, extra-special feel; plus, filet on its own doesn’t have a ton of flavor due to the lower fat content, so it’s the perfect canvas for a sharp ...