Beef Tenderloin

Tenderloin roasts vary in shape, size, and weight. For this recipe it's important that the tenderloin be of uniform shape and size. If you can't find a whole tenderloin, 2 center-cut pieces will work. (cut a whole one in half in order to brown it on top of the stove.)

Can be prepared in 45 minutes or less.

Partially freezing the tenderloin after searing it makes slicing easier.

A fusion of flavors and technique from two cuisines makes this main course taste new. The cooking method is based on an Italian fricassea made with egg yolks and cream; the combination of favas and mint is Middle Eastern. The resulting dish is absolutely delicious. Serve with plenty of crusty bread to mop up the sauce.

Marty Rosencranz of River Vale, New Jersey, writes: "Even though I am a professional chef — at the Valley Brook Golf Club in New Jersey — when I cook at home I make dishes that are good but fast. The warm steak sandwich is one of the best things to eat for lunch on a cold day." Croissant steak sandwiches with caramelized onions and horseradish mayonnaise Although this sandwich tastes great with a croissant, any bread can be used.

The term tataki refers to beef or fish that is seared, then chilled, marinated and thinly sliced. This ginger beef version is served with traditional tataki accompaniments—grated daikon (white radish) and ginger, chopped green onions, and a great dipping sauce.

Stew made with lamb may be known as the national dish, but beef is actually the most popular meat today. It turns up everywhere, including Tinakilly House in Rathnew, Ireland, where they offer this lovely dish. It's served with Champ (Green Onion Mashed Potatoes).

Filet de Boeuf à la Bordelaise Active time: 3 hr Start to finish: 25 hr (includes making stock and soaking marrow)

The artichoke puree has a nice tarragon flavor that is a lovely complement to the beef. Use the remaining puree as a dip for crudités or pita bread.

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

Begin marinating the beef at least eight hours before roasting. Serve this with corn bread.

Hearty and delicious fare from Byron's in London, England.

Serve Cabernet Sauvignon with the steaks.

Seared beef tenderloin with Mustard-Horseradish sauce. Guests place the beef atop baguette slices to make miniature open-face sandwiches.

Serve with: Buttered noodles and steamed Swiss chard. Dessert: A bakery Linzertorte.