Beef Tenderloin

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)

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.

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.