This sauce was created as an accompaniment for
Pepper-Crusted Filet Mignon.
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...
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?
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.
Bartenders ask: Shaken or Stirred? We asked: Cobbler or Boston style?
Should you spend $80 a pound on prime filets?
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?
© 2020 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation