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Tough, sinewy cuts of meat like brisket beg for slow, low cooking. But lean, tender cuts like filet mignon just need a quick pan-sear and a smear of peppery butter. Though a drizzle of Béarnaise sauce doesn’t hurt. For dessert, we suggest completing this feast with an easy red velvet cake.
This dish was featured as part of our Valentine’s Day All-Star Recipes.