If you love a good steak, you probably have a few cuts you like to use for different occasions. Perhaps a Porterhouse is in order after a long day working outside, and your appetite is enormous.

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

Shank or front leg. Shank crosscuts are lean beef cuts obtained from the front leg. Short loin or the back.Tenderloin steak used in dishes like filet mignon comes from the short loin portion.

That's because fatty cuts of beef are generally more flavorful ... The ultra-lean eye of round cut is sometimes called a “false tenderloin.” Although it comes from the hindquarter, it's ...

Beef tenderloin is a prime choice for a holiday main dish due to its tenderness, rich flavor and impressive presentation. As one of the most tender cuts of beef, it delivers a melt-in-your-mouth ...

While beef tenderloin is generally not recommended for ... The major difference between the two cuts is marbling; rib eye has more internal marbling throughout the cut, which accounts for its ...

Beef tenderloin is one of those cuts that’s naturally tender and doesn’t need much fuss to bring out its best. Plus, it’s versatile enough to pair with a variety of side dishes, and this ...

Holiday cooking: 6 easy steps for beef rib roast and tenderloin Reverse sear: There are many recipes for tenderloin, and other cuts of meat, that call for reverse searing. This means that the ...

Beef tenderloin. It's the ultimate fancy showpiece ... Reverse sear: There are many recipes for tenderloin, and other cuts of meat, that call for reverse searing. This means that the tenderloin ...

Tenderloin is a lean piece ... Freezing the beef before cutting it chills the fat, making it easier to make very thin, even cuts.