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.)

Partially freezing the tenderloin after searing it makes slicing easier.

Can be prepared in 45 minutes or less.

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

This is a special party dish, elegant and costly. Select large Chateaubriands of about 1 pound each per serving. Buy marrow bones and have the butcher cut them so the marrow can be extracted in one piece.

To form the noodle cakes, measure them out by taking a few strands of noodles and loosely squiggling them into a tablespoon. Once you get the hang of the amount needed, you can pretty much eyeball it.

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.

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

Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan.

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

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).

This elegant dish from Tony's in St. Louis, Missouri, is perfect for a small dinner party. At the restaurant, they serve it with sautéed spinach.

Using such a tender cut of beef reduces the stew's cooking time.

Serve Cabernet Sauvignon with the steaks.

PROVENCE This dish is typically made with pitted, brine-cured black olives (Kalamata or Niçois work well), but if olives cassées — the green, fennel-brined olives of Provence — can be found, try them here in equal quantity after draining them. Accompany the steaks with mushrooms sautéed with garlic and herbs. What to drink: A Rhône red, such as a Gigondas, or Syrah.

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