161 filete recipes

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Balsamic and black pepper filet mignon broiled in under 20 minutes with a two-ingredient molasses-balsamic glaze. A weeknight steakhouse dinner with deep caramelized crust and tender beef.

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

La sabana: a Mexican restaurant classic of paper-thin beef filet pounded to the size of a plate, flash-seared with lime, and served with refried beans and salsa. Four seconds on the griddle, no more.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Roasted Fillet of Beef with Rosemary Au Jus recipe

Incredibly easy to make. Great Tasting Cod with a hint of spice. Only 3 ingredients!

Simple baked fish with fresh dill, lime juice and garlic. Light and flaky white fish fillets ready in 50 minutes with minimal ingredients.

Cod or any similar white fish simply prepared smothered in tender flavorful leeks.

Sole, poached simply, surrounded in aromatics. So easy, such delicate perfection.

A succulent and tantalizing salmon dish made with garlic, horseradish and pure maple syrup.

Mak kimchi ferments chopped napa cabbage with daikon, garlic, carrot, anchovies, and chili flakes for a quick-style Korean kimchi. A 2-day countertop ferment that keeps for 10 days.

Not only delicious, but it also helps you keep a good diet.

Honey soy baked salmon is a 2-ingredient weeknight dinner, flaky fillets glazed with sweet-salty marinade and baked hot for caramelized edges. On the table in under 30 minutes.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.