So, the beef tenderloin...

[hippywife]

was fantastic! I got it from my favorite farmer in the coop. It was only 1.5 lbs. of black angus cut into five small pieces of heaven. Marinated in the fridge today with this marinade, reduced for the size of the portion:

http://www.food.com/recipe/the-best-ever-beef-tenderloin-filet-of-beef-199504

Then seared it in butter and capers in the cast iron skillet. OMG! Nice and rare and tender. Melt in your mouth! It's a good thing I can't afford it very often at all and it's usually a splurge for a special meal or I'd be eating it every day.

Edited to add that I didn't have any wine in the house so the marinade was missing that one ingredient.

[Lucinda]

1. Yummy!

I cook my steaks in a smoking hot cast iron skillet. Like it much better than grilling. The marinade looks so simple! We buy a burgundy marinated steak here at the grocery that has a similar flavor profile. Yummmmm!

Added that to my recipes to test cookbook there. :)

[hippywife]

3. I do love getting a nice crust on the outside. Mmmm!

I like it either way but can't beat that cast iron when it's too cold to grill or if you just don't want to deal with it.

[Phentex]

2. Yum! We did filet and I used a cast iron skillet...

melt in your mouth tender! A treat for us, too.

Happy Holidays!

[hippywife]

4. Oh, yaaaaa!

I'm glad yours was so wonderful, too. :D