ShutterstockSteakhouses are an all-American restaurant genre typified by the notion that bigger equals better. In some cases, like with tomahawk chops, that's true. But even at a steakhouse where ...

5 lbs Filet Mignon Trim (Cut into 1/4" pieces) 1 cup Unsalted Butter. ... 4 oz Guinness Stout. 1/4 cup Flour. 2 cup Tomatoes Diced (Cut into 1/4" pieces) 1/4 cup Tomato Paste. 4 cup Au Jus.

For my birthday, my friends treated me to dinner to savor an 8 ounce filet mignon at Council Oak Steakhouse at Hard Rock Casino Northern Indiana, which showcases both 28-day dry age steak cuts and ...

Add potatoes, enough oil to cover (4-6 cups), garlic, thyme and a good pinch of salt. Simmer gently, making sure oil never boils, until largest potato is tender, 15-20 minutes. Turn off heat.

“Filet mignon is a safe bet for us because we can put cream sauce on it, I can serve it as steak or au poivre (a French pepper sauce), I can do a six-ounce, an eight ounce, a 12-ounce,” Burke ...

Stir in 1 (10 3/4-ounce) can condensed cream of potato soup, 1 cup 1% milk and 1 (16-ounce) can cream-style corn. Cover and microwave on high 8 to 10 minutes. Let stand covered 2 minutes; serve.

When Capa Chef Malyna Si hears the word — filet — she thinks of two things that might also come to mind in thinking of the Four Seasons Orlando itself. “Luxury and decadence.&#822… ...

“Filet mignon is a safe bet for us because we can put cream sauce on it, I can serve it as steak or au poivre (a French pepper sauce), I can do a six-ounce, an eight ounce, a 12-ounce,” Burke ...