Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Easy enough for a weeknight but refined enough for weekend entertaining, this menu capitalizes on the robust tastes of the season. (Serves 6)
Caramelized Shallots and Brussels Sprouts with Pancetta
Peppered filet mignon*

Mashed Yukon gold potatoes

March 09, 2010

* Combine 1 tablespoon cracked black pepper, 2 teaspoons chopped fresh thyme, 1 teaspoon kosher salt, and 2 minced garlic cloves; rub evenly over both sides of 6 (4-ounce) beef tenderloin steaks (1 inch thick). Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon butter to pan, swirling until butter melts. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.

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