This simple presentation of succulent eye fillet of beef is a winner. It is hard to overcook and holds well — in fact the longer it rests the better it is. It can be served within 10 minutes of ...

See links to other recipes at the bottom of the page. Although it serves four, there will be leftovers of the beef. I cooked the chateaubriand end of a fillet of beef (the top, thicker part of the ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development ... a peppercorn-crusted rib eye steak. The well-marbled ...