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Photo of: Chateaubriand con Vino Brodo

Chateaubriand con Vino Brodo

Submitted by: Rob Foote 
Living In: Leduc, Alberta, Canada
This quick and tasty roast tenderloin is stuffed with garlic and brushed with olive oil, lemon juice, and seasonings. The meat drippings are reduced with red wine, Dijon mustard, and butter to create a wonderful sauce. 
Photo of: Murphy Steaks

Murphy Steaks

Submitted by: Carisa Yake 
This is a very simple, quick, delicious recipe for garlic-stuffed steaks. We use a lot of garlic! Serve with baked potatoes and a green salad. 
Photo of: Herbed and Spiced Roasted Beef Tenderloin

Herbed and Spiced Roasted Beef Tenderloin

Submitted by: Eileen D. 
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.) 
Photo of: Phil and Tony's Killer Caraway Beef Tenderloin

Phil and Tony's Killer Caraway Beef Tenderloin

Submitted by: NASDAQPHIL 
This is a simple yet highly delicious fillet mignon recipe. Caraway seed, coarsely ground kosher salt and coarsely ground pepper gives this delicious cut of beef a nutty taste explosion - and its easy to do! Ideal thickness of the filet should be 1 1/2 inches thick. The filet can also be pan-seared and then finished in the oven at 350 degrees F. if you don't have an outdoor grill. Sauteed mushrooms in butter go great with this dish. 
Photo of: Mushroom Crusted Beef Tenderloin

Mushroom Crusted Beef Tenderloin

Submitted by: MYSTICL 
Living In: Comox, British Columbia, Canada
Creating a flavorful crust of dried mushrooms for your filet mignon is a breeze, and the herb butter is the perfect touch that take this dish to the next level. 
Photo of: Persian Shish Kabob

Persian Shish Kabob

Submitted by: MANOUCHEHR DELSHAKIB 
Lime juice, chopped onion, salt, pepper and some time in the fridge is all that it takes to turn cubes of beef into Persian delights. 
Photo of: Blue Cheese Beef Tenderloin

Blue Cheese Beef Tenderloin

Submitted by: J MILLER 
This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce. 
Photo of: Original Steak Tartare

Original Steak Tartare

Submitted by: ITSIE 
Home Town: Belgrade, Central Serbia, Serbia
Living In: Nicosia, Nicosia, Cyprus
The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw. 
Photo of: Pan Fried Filets with Mushroom Sauce

Pan Fried Filets with Mushroom Sauce

Submitted by: Corine 
Tender filets fried with a fruity mushroom sauce. This is a great and quick change of pace from the usual. Top Sirloin can be substituted. Enjoy! 
Photo of: Beef Pepper Steak

Beef Pepper Steak

Submitted by: Marla 
Marinated for one hour with tamari sauce, sugar, garlic, and crushed black peppercorns, this tender filet steak makes a quick and elegant dinner for two. 
 
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