Serve cut in 5mm (1/4 inch) slices and serve with Béarnaise sauce ... use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin).

Rub the beef fillets with salt and freshly ground black ... Pour the mushroom and red wine sauce over the steaks and serve.

Rub the fillet of beef with plenty of salt and ... Carve the beef into thin slices just before serving. Both the beef and the sauce can be prepared up to two days in advance.

Once the fillet is cooked, let it cool slightly before slicing and serving it with the sauce. The beef fillet in crust is ready (27)! It is recommended to consume the beef fillet in crust immediately.

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard ... sear beef tenderloin on the grill, and then toss with juicy tomatoes and cucumbers.

When it comes to the most tender, buttery steakhouse staple, two cuts compete for the crown. Filet mignon and beef tenderloin ...

Villa Maria Reserve Cabernet Sauvignon/Merlot Gimblett Gravels 2014 is a densely coloured wine that makes a suitably robust partner for a quality cut of aged beef, served rare with a set of ...

But there's a reason this cut of beef comes ... to a filet mignon to get an almost buttery piece of meat. It's lean without a ton of beefy flavor, so it's often served with sauce or wrapped ...

The beef should be at room temperature ... and a soft-whipped creamy horseradish and tarragon sauce. Heat the oven to 100C. Spread the fillet thickly with the mustard and place in a shallow ...