Here are the recipes by former Serious Eats culinary director Kenji that our readers have saved the most, including the best ...

'I don’t buy beef fillet very often, usually only for an important celebratory meal' - Haarala Hamilton This is an expensive dish. I don’t buy beef fillet very often, usually only for an important ...

A juicy beef steak and sauteed mushrooms go together perfectly — especially when you add a great sauce to the mix. Make that beef steak a filet mignon, add a yummy zip sauce, top it off with a tangy ...

Instructions: Remove beef from refrigerator 1 hour before roasting to bring it to room temperature. Heat oven to 500 degrees and position a rack in center of oven. Finely chop rosemary and garlic ...

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. To cook a whole fillet, season ...

This roast has a glorious crackling crust and the texture of the meat is tender and fine-grained. This is due to pre-salting which does two things: It seasons the meat all the way through rather than ...

20 ml lemon-infused extra-virgin olive oil (see note) (1 tbsp) 750 gm aged beef fillet, trimmed (about ½) 1 cup mint leaves, thinly sliced (loosely packed) ½ cup oregano leaves, thinly sliced (loosely ...

WITH the festive season a distant memory, Quality Standard beef and lamb has created a selection of light and tasty ideas to update your cookery repertoire for the New Year. It can be all too easy to ...

You can make your own stock by throwing some beef bones into a pot. Add in vegetables of your liking, some water and then simmer for several hours. This recipe requires red wine in the beef sauce too ...