Attention all steak-loving carnivores: Raise your knives and prepare the Béarnaise Sauce, because it's time to celebrate the most tender, melt-in-your-mouth cut of steak — filet mignon. National Filet ...

Filet mignon is a choice steak, indeed. To form it, the butcher makes a cross-sectional cut from the small end of the tenderloin, a long muscle with one narrow, pointed end which runs along the lower ...

I love a good steak, and I especially love one where coarsely cracked peppercorns are involved. The peppercorn encrusted filet mignon at Press 626 is not exactly a steak au poivre, lacking the ...