Makes 36. Recipe is by Clint Schexnayder of Gonzales and was prepared by Jan LeBlanc Cox, who says the dish is easy to make and delicious. 2 (1/2-inch-thick) filet mignon steaks, about 11/2 lbs. 1.

This roast has a glorious crackling crust and the texture of the meat is tender and fine-grained. This is due to pre-salting which does two things: It seasons the meat all the way through rather than ...

This is an easy roast, with guaranteed ‘wow factor’ and no waste at all. Mustard and peppercorns protect the meat from the intense heat of the oven, while giving a zingy crust around each slice.

Chef Robert del Grande's unique method for roasting beef produces a succulent fillet that is perfectly cooked. The coffee and cocoa give the beef fragrance and an appealing color while the pasilla ...

The eye fillet, also known as the tenderloin, can give you some of the most satisfying steaks you've ever had. The filet mignon, considered to be one of the best cuts of steak according to chefs, ...