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

You probably don't realize it, but steaks ... beef rather than simply judging by the color of the meat. Letting the beef rest for several minutes after you pull it off the grill or out of the oven ...

Cut the fillet steak in cubes and keep aside ... partly crush the whole pilau mix and continue to saute. Add the beef fillet pieces, saute for 2 minutes then add a tablespoon of the Garam Masala.

If you love a good steak, you probably have a few cuts you like to use for different occasions. Perhaps a Porterhouse is in order after a long day working outside, and your appetite is enormous.

For this dinner-served-cold recipe, sear beef tenderloin on the grill, and then toss with juicy tomatoes and cucumbers. If you've got a tenderloin in the oven and Champagne flowing freely ...

Mary Berry's miniature beef-and-horseradish ... Remove from the oven and carefully transfer to a wire rack to cool completely. In a bowl, season the fillet steak cubes with salt and freshly ...

Choose a joint from the back, ribs, fillet or ... 2.5kg/5½lb joint of beef on the bone (or 1.5kg/3lb 5oz boned and rolled joint) will feed six people generously. Preheat the oven to 190C/375F ...