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Bernie's Tenderloin

February  is for  lovers of all sorts, and what better way to express your love then to prepare an exquisite beef tenderloin or filet mignon, or, for the really adventurous; carpaccio or a plate of steak tartare. All these recipes use the highest quality beef.
Expensive? Yes. Are they worth it? You bet!
[Don't worry, next month we'll be talking about 101 things you can do with ground beef  ;-) ]

Recipes to cook:

Grilled Steaks & Tomato with Basil-Garlic Bread
    We're incorporating our friend the Veggie's veggie of the month with this recipe!

Broiled Filet Mignon
   Easy yet elegant!

Peppered Beef Tenderloin Bundles
   A little more difficult but well worth the effort!

Raw Recipes

A word or two on using raw meat - make sure that you get the meat from a reputable butcher and tell him/her that you will be using it for carpaccio or tartare. It has to be fresher than fresh, you know - 5 minutes ago it was mooing... ;-)

Carpaccio
   Paper thin slices of raw beef served with olive oil, capers and thin slivers of fresh Parmesan cheese.

Steak Tartare
   Seasoned and spiced raw ground filet. Sounds gross? Try it.

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