Add the steaks and cook, without moving, until the underside is well-browned, about 4 minutes. Turn the steaks over and repeat. Top each steak with 1/2 teaspoon of the butter and transfer to the oven.

There's a surprising and flavorful dip that could help you create a simple yet singularly delicious marinade for a next-level ...

Season the beef with salt, and coat with the olive oil. Heat a cast-iron skillet over high heat. When the skillet is hot, sear the beef on all sides, then set the skillet in the preheated oven to ...

If you're looking to splurge on a home-cooked steak dinner, filet mignon, characterized by its soft texture and earthy flavor ...

Filet typically costs upwards of $20 per pound and is one of the most expensive cuts of beef in the world outside ultra-high-end Wagyu or Kobe. This could force cooks to shell out $40 or more on ...

“I thought about blue cheese on top of a filet and all three things just came together. After I tried the croissant, I thought it would be really good with a filet, but it would definitely need a ...

4 beef Tenderloin Steaks (filet mignon), each cut 1 inch thick (about 6 oz each) 1 tablespoon butter 1 1/2 cup assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole ...

Place the steaks in the pan and sauté the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Serve immediately with a generous dollop of the Caesar butter.

Step 2: Add steak to pan and cook 3-4 minutes - this will depend on thickness of filet. Using tongs, flip steak and add a tablespoon of butter. Once butter melts spoon over steak.