Beef Tenderloin

Serve with: Tomato salad with red onions and blue cheese.

Transporting this dish is easy: Stack the fillet slices together and wrap them in plastic wrap; pack the arugula, onions, beans, and dressing in separate containers. Then toss everything together just before serving.

Brian Preinfalk of Show Low, Arizona, says there’s nothing he’d rather eat on a cold winter day than one of the beef pot pies at Creasey’s Restaurant in the nearby ski resort town of Pinetop.

This recipe can be prepared in 45 minutes or less.

Here's a quick and delicious version of a French-inspired dish.

José Ramón Andrés Buey con Cabrales Como le Gusta a Mi Madre My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres. To this day, every time I want to feel like I'm in Asturias, I eat some Cabrales, by itself or in this beef recipe.

In this recipe, two British gastronomic classics are rolled into one: the traditional duo of roast beef and Yorkshire pudding and the Christmas dish of spiced beef, a joint of cured meat that is eaten in slivers.

Can be prepared in 45 minutes or less.

Cumin, chili powder, garlic and fresh lime juice are combine in the easy-to-make spice paste. It adds lots of flavor to the beef in this recipe, but can also be used on chicken, pork, shrimp or firm fish like halibut, swordfish and shark.

Use a blended Canadian whisky (purchased legally, of course). It is slightly sweet and will help balance the peppery sauce that naps the roasted beef tenderloin. Team the beef with some roasted potatoes, sautéed spinach and a favorite bottle of Pinot Noir.

Team this dish with roasted potatoes, green beans tossed with shallot butter, and a bottle of Pinot Noir. To finish, buy a lemon cheesecake from your favorite bakery.

All the flavors of a downhome barbecue sauce combined in a dry "rub" that won't mask the flavor of the steaks.

Active time: 15 min Start to finish: 50 min

The roast can be prepped one day ahead. What to drink: A robust, medium- to full-bodied red, such as an Italian Barbera. Susan Simon also recommends a Carlo Hauner 1998 Rosso Antonello (made with Sangiovese and Nero d'Avolo grapes); it's produced on the Italian island of Salina.

This recipe was created to accompany Garlic, White Cheddar and Chipotle Mashed Potatoes. Can be prepared in 45 minutes or less.

This quick, rich entrée is terrific served over buttered noodles.