Located in Los Angeles, New York, Las Vegas and a few other cities across the country, Mastro's Steakhouse is the perfect ...

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

Brits love steak. According to some reports, a third of the UK population dines on it every fortnight. Admittedly, the amount we consume is falling slightly – unsurprising given the cost of ...

In a deep fat frying pan, pour oil and fry the onions to golden brown. Use the same oil fry the potatoes to get a good crust from the outside, then keep aside. Cut the fillet steak in cubes and ...

Trim away the 'chain' if it is still attached, 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 ...

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 ...

Some restaurants across the country have decided to remove beef, in particular fillet steak, from their menus due to the cost ...