Steak Frites Is the Perfect Date Food, According to Ludo Lefebvre
“Who doesn’t like steak frites? Who? Maybe a vegetarian?”
Beef Tenderloin Sandwiches with Norton-Shiitake Sauce
Riddle's Penultimate Cafe & Wine Bar in St. Louis mentions many of the local farmers who supply the ingredients on its quirky menu. Chef and owner Andy Ayers loves the organic shiitakes from Ozark Forest Mushrooms's farm in Salem, Missouri, because they add an intensely earthy flavor to these meaty, garlicky sandwiches with their wine-spiked sauce. More Steak Sandwiches
Rosen's Lemon Charred Beef with Crisp Herbed Spaetzle
Between the lemon charred beef and the crisp herbed spaetzle, you'll want to prepare this dish every day of the week.
Griddled Gaucho Steak with Bread-and-Basil Salad
To turn beef tenderloin into a quick-cooking cut, grilling master Francis Mallmann butterflies it first to form a quarter-inch-thick slab, tops it with chives and then sears it quickly on a hot grill. "I love charring things very, very fast so that they're still raw in the middle," he says. If you aren't comfortable butterflying the tenderloin yourself, ask your butcher to do it. Slideshow: More Grilling Recipes