Fancy Like Filet Mignon (On a Date Night)

Rounds cut from the small end of the beef tenderloin are sold as filet mignon; substitute USDA prime or choice beef for the Kobe if desired. Start the potatoes first, then make the green peppercorn sauce; keep it warm over low heat while you cook the beef.

Pair steak with classic sides like mashed potatoes and steamed green beans. This menu comes together easily, but is sophisticated enough to share with guests.

Prepare this simple, but outstanding seared beef tenderloin recipe for guests.

Just a touch of soy sauce adds depth and balances the wine reduction sauce in this recipe. Butter renders a supple finish to the filet mignon. Use a fresh parsley sprig to garnish, if you like.

Arugula, a peppery salad green, makes a tasty bed for tender, simply seasoned pan-seared steak.

Go ahead and schedule a dinner party—we've got the perfect dish right here. Ask your butcher to cut evenly sized fillets to ensure the steaks cook at the same rate.

This grilled steak salad recipe features cubes of grilled beef tenderloin steak and roasted potatoes served over a mixture of red leaf lettuce, tomato, and crumbled blue cheese.

Jazz up frozen mashed potatoes by drizzling them with a bit of truffle oil for a quick but impressive side to accompany this easy dish. Place fresh green beans in a bowl with a little water. Microwave 3 minutes or until the beans are done.

The sweet, nutty marinade gives this choice cut of beef just the right amount of Asian flair. Enjoy this weeknight recipe for just over 200 calories.

Filet mignon is extra delicious with a rub of herbs and garlic. Serve this quick-fix recipe with roasted red potato wedges and steamed broccoli florets.

Garlic, a few spices, olive oil and a splash of brandy is all you really need to take filet mignon from really good to really great. The asparagus will cook beautifully in the same pan as the steak, while soaking up all those delicious flavors.

Filet mignon is a lean cut of beef, and pairing the filet with fat-free orzo provides the opportunity to whisk in chilled butter to finish the sauce.

Rachel Yang, chef-owner of Joule in Seattle, reinvents the classic peppercorn steak with a not-too-hot Sichuan peppercorn rub that produces a pleasant tingly sensation in the mouth. With the zesty kale slaw, it adds zaps of excitement to a romantic dinner. At the restaurant, Yang uses a lesser-known, flavorful cut called teres major; we've substituted widely available filet mignon.

Top tender filet mignon with a chive-horseradish butter for an indulgent, 4-ingredient recipe that comes in at only 220 calories per serving. Serve with roasted, thinly-sliced sweet potatoes and broccolini.

A great sear on the steaks depends on getting the pan very hot and not moving the meat too much while it's cooking.