Black peppercorns bring a welcome flavor boost--but also a punishing blast of heat--to this mild-tasting cut. Could we lose the pain without giving up the flavor?
Few main courses are as impressive as filet mignon, but such cachet comes with a hefty price tag. While the hallmark of this luxury cut is its buttery, tender texture, some argue that the beefy flavor...
Bartenders ask: Shaken or Stirred? We asked: Cobbler or Boston style?
This sauce was created as an accompaniment for
Pepper-Crusted Filet Mignon.
Test-kitchen staffers with more sensitive palates were relieved to learn that the pungent heat of black peppercorns can be mellowed by a brief simmer in oil. But we were curious as to the cause.
Buttery, earthy, and sweet, this French bistro
take on skillet potatoes and onions usually
requires tons of time—and butter. Could we get
away with using less?
Should you spend $80 a pound on prime filets?
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