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  2. Simply Recipes / Ali Redmond. My husband is a pescatarian, so celebrating New Year's Eve with prime rib or filet mignon is definitely out. On New Year’s Eve about 20 years ago, I whipped up ...

  3. How to Cook Filet Mignon To Absolute Perfection

    www.aol.com/cook-filet-mignon-absolute...

    With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher's case. When you're paying upwards of $20 per pound, cooking these precious tidbits ...

  4. Chateaubriand (dish) - Wikipedia

    en.wikipedia.org/wiki/Chateaubriand_(dish)

    Chateaubriand (French pronunciation: [ʃatobʁijɑ̃] ⓘ; sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1]

  5. 85 New Year's Eve dinner recipes to ring in 2025 - AOL

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    Ina Garten's Filet Mignon with Mustard and Mushrooms by Ina Garten. We can’t possibly choose a favorite from Ina Garten’s vast recipe collection, but this one is definitely at the top of the ...

  6. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    The tail, which is generally unsuitable for steaks due to size inconsistency, can be used for Tournedos, rounds too small to serve as an individual filet mignon-sized entre, typically plated as a pair and often cooked with bacon or lard for added richness, or used in recipes where small pieces of a tender cut are called for.

  7. List of steak dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_steak_dishes

    A Beef Wellington dish Chateaubriand steak with Béarnaise sauce Steak au poivre prepared with filet mignon. Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.

  8. Grandma's Roast Beef Recipe - AOL

    www.aol.com/food/recipes/grandmas-roast-beef

    Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off. Transfer the roast onto a carving board.

  9. Steak au poivre - Wikipedia

    en.wikipedia.org/wiki/Steak_au_poivre

    Steak au poivre (French pronunciation: [stɛk o pwavʁ], Quebec French pronunciation: [stei̯k o pwɑːvʁ]), or pepper steak, is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns. [1] [2] The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the ...