A Show-Stopping Meal! Hey there, Jason Griffith here! When it comes to creating a truly memorable meal, nothing quite compares to a perfectly cooked beef tenderloin. But what if you could elevate that ...

Method Trim away the 'chain' if it is still attached, and use the meat for Beef Stroganoff. (The chain is the fat-covered portion of meat at the bottom of the tenderloin).

Season beef generously with salt and pepper. Add fillets to the skillet and sear for 3 minutes. Turn fillets over and sear for 3 more minutes.

Beef Wellington Beef Wellington consists of a perfectly golden puff pastry that houses a tender filet covered in a buttery, savory mushroom sauce. Recognized as a dish fit for a royal, the steak ...

One of the all-time great dishes of the western world is a slice of beef fillet served on an artichoke bottom and covered with bearnaise sauce. This classic sauce-despite the fact that its two ...

Lifestyle Chateaubriand for two with Béarnaise sauce This chateaubriand recipe pairs tender beef fillet with béarnaise sauce served with a glass of Spier Frans K. Smit Red Blend.

Apparently a favourite of the eponymous duke, this dish of beef in pastry remains a crowd-pleaser — although how best to avoid the dreaded soggy bottom is a matter of debate.

(The hollandaise sauce can be kept warm until ready to use in a warm, not boiling, water bath.) Serve beef and hazelnut hollandaise with oven chips, wilted spinach or other steamed green vegetables.

Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.

Remove the duxelles from the pan and leave it to cool. 4. Place the pastry on a lightly floured surface and roll it into a rectangle large enough to envelop the beef fillet. Chill in the ...