Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive, though, so only cook this once in a while.
Minute Steaks with Barbeque Butter Sauce
Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.
Slow-Cooked German Short Ribs
Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!
Wine-Braised Beef Brisket
This is yummy the day you make it, but is even more delicious the next day.
Granny's Swiss Steak
This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.
Filet Mignons With Pepper Cream Sauce
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Chef John's Beef Goulash
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.