Beef Tenderloin

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.

Coarse kosher salt — or any other coarse salt — will add texture and enhance the flavor of the meat. Serve with: Oven-roasted new potatoes, thin green beans, and a crusty baguette.

Steaks at Tequila restaurant are offered with sautéed chard and roasted red potatoes.

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.

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

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

Active time: 35 min Start to finish: 35 min This recipe makes good use of the tail-end portion of a tenderloin.

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.

Beef roasted in a kosher salt crust is tender and juicy. Once removed from the oven, the meat will remain hot for up to an hour.

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

Can be prepared in 45 minutes or less.

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.

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.