Sautéed filet mignon

These are filet mignons—cross-cut pieces of beef tenderloin—but you can use sirloin steak in any of these recipes except the last one. Sirloin is more flavorful, but the mild flavor of tenderloin takes well to sauces and spices, and its leanness makes it easy to cook in a skillet. It’s a quick-cooking cut, and one that is always tender.