Beef Tenderloin

Medallones de Filete con Mantequilla de Tres Chiles Gaia, a beautifully restored house-turned-restaurant, located in one of the country's oldest cities, blends Mexican and Mediterranean cooking. One of the best dining spots is upstairs overlooking the patio and garden. If you get a chance, take a peek at the bottom of the pool. Legend has it that the mosaic of the fertility goddess was created by Mexican artist Diego Rivera for Mario Moreno (known as Cantinflas), the famous Mexican actor who once lived in the home. At Gaia, french fries sprinkled with cayenne pepper accompany the beef.

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor.

This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.