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

A beef Wellington is a gorgeous yet complex dish - and it requires one particular cut of beef in order to achieve the perfect ...

filet mignon came in 10th. It comes down to the presence (or lack thereof) of collagen. Lean cuts like filet and tenderloin don't have much of this connective tissue, which is vital for both the ...

"Appetites" author Anthony Bourdain says beef tenderloin, the cut filet mignon comes from, isn't worth cooking. For a good steak, he uses cuts that don't have such a high price tag. Follow Tech ...

"Appetites" author Anthony Bourdain says beef tenderloin, the cut filet mignon comes from, isn't worth cooking. For a good steak, he uses cuts that don't have such a high price tag. Follow Tech ...

But there's a reason this cut of beef comes with ... Unlike muscley brisket, filet mignon comes from the tail end of the much smaller tenderloin. You won't have to do much (and shouldn't) to ...

Together, they broke down a side of beef into different cuts of steak. Inspired by the Frenchman's craft, Bourdain wrote a short piece for The New York Times in 2000 all about it. In his article, the ...

Ranch 616, established downtown in 1998, draws meat eaters with its Texas Black Angus rib-eye ($34.95) and Texas Black Angus tenderloin ... only boasts cuts like the 7-ounce filet mignon ($34 ...