Results for Filet Mignon

How to prepare your Certified Angus Beef Filet Mignot Teppanyaki at home

To pick the wine that will complement your beef, consider the cut and level of doneness of the steak. If you prefer a leaner steak like filet mignon or some cuts of sirloin, look for a wine with a bit less tannin, because the steak will not have enough fat to soften it. However, a cut with more fat, like ribeye, New York strip, or skirt steak can handle a more brawny wine.

Just be nice, asshole
Oh, dear customer. Dear, sweet customer who felt it was okay to snap your fingers at me all night and constantly expect me to be there for you whenever you needed something yet completely ignored me when I would ask you any question. Why were you so rude to me? Everything was fine and dandy when you first came in and I thought we started out on the right foot with one another, but somewhere between me filling up…

Flank isn't quite as fancy — or typically as expensive — as steaks like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor.

House-Made Chewy Fudge Brownie Sundae
If you chose the hi-lighter, you’re the House-Made Chewy Fudge Brownie Sundae! You always see the bright side of things and know how to liven up any situation. You’re super sweet and bright, just like this fudge brownie, almond brittle, butterscotch sauce, and vanilla gelato
I Like Pina Coladas
If a binder was your go-to in school, then your perfect Top of Waikiki item is I Like Pina Coladas! Binders are naturals at holding everything together, and you…

10. Table bowl to pinch for salt/pepper 9. Grilled Zucchini 8. Fish Filet (with lemon) 7. Grilled Chicken 6. French Fries 5. Baked Potato 4. Scrambled Eggs seasoning 3. Green Beans ...

If you’re reading this, you’re probably already a loyal Bojangles’ fan. And we sincerely thank you. But chances are, not everyone in your life has been exposed to our famous chicken ‘n biscuits. So what do you order when your friend is visiting Bojangles’ for the first time? Cajun Filet Biscuit® An obvious choice? Maybe.... Read more »

Don Kent, President of the Hubbs-Sea World Research Institute, was standing in the seafood aisle of a Whole Foods in the affluent San Diego neighborhood of La Jolla recently when he took out his phone and snapped a photo of a fresh-looking branzino
“Branzino is European sea bass,” Kent explained. “It’s grown in the Mediterranean. And it’s flown 6,900 miles from Greece to here and then it’s put on ice in La Jolla.”
Kent, whose organization studies the intersection of nature and human…