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

But there's a reason this cut of beef comes with a hefty price tag: it cooks up incredibly tender and comes in limited supply. Unlike muscley brisket, filet mignon comes from the tail end of the ...

Plenty of restaurants serve steak, but few can claim the title of a high-quality steakhouse -- to find the ones worth your ...

When it comes to selecting the beef, however, experts say there is ... Those who prefer leaner meat should try sirloin or filet mignon cuts. Pekarna said those meats should not be cooked beyond ...

The rising price of beef Homan describes the barrel cut of the filet mignon as the “cream of the crop,” but at $54 a pound, even meat lovers may be looking for cheaper alternatives.

Both have prominent T-shaped bones and are cut from the short loin. And both actually give you two steaks in one: a New York strip on one side of the bone and a filet mignon on the other.

this steak haven not only boasts cuts like the 7-ounce filet mignon ($34) and the 28-ounce porterhouse ($59), but also lobster tails (market price), Gulf Coast shrimp ($28) and wagyu braised beef ...