Beef Wellington is a restaurant classic! Chefs prepare whole tenderloins, wrapped in pastry as well as individually portioned Wellingtons.
Culinary historians widely agree that Beef Wellington evolved from French preparations such as filet de bœuf en croûte, which paired beef tenderloin with mushrooms and pastry—techniques well established in French haute cuisine.
A white plate topped with a large piece of steak

Tenderloin (Beef Steak)

Beef tenderloin is prized for its tenderness and mild flavor. Tenderloin comes from the inside of the loin area (a muscle that is not exercised so it has very little connective tissue or collagen).
As the flavor is mild, tenderloin is often served with delicious Bearnaise or Madeira sauce.
Tenderloin is fabricated into a variety of  cuts, defined by location on the tenderloin, size & cooking method. 
The Chateaubriand is cut at the large end-generally roasted  for two people & served tableside. Moving to the center, portions are cut into individual steaks known as filet mignon steaks and slightly smaller tournedos, round cuts often wrapped with bacon to add richness. Smaller, neatly trimmed slices from the same area are commonly referred to as medallions, (2 per portion) mignonettes (3 per portion) and tenderloin tips. There is also a 'chain' of fatty meat along the tenderloin, usually trimmed or ground.

Prep Time: 2o min

Cooking Time: 20 min (cooking/ resting)

Yield: 4 portions


Ingredients       

1 1/2-2  lbs.       Filet Mignon (cut into eight, 2.5 -3 oz medallions)      

note-the beef should be at room temperature-not cold from the refrigerator.         


4  oz.       Olive oil                                                                     

1 Tbsp     Black pepper                                       

1  Tbsp    Spices, optional (such as garlic, mushroom powder, herbes de Provence etc..)                       

2 Tbsp    Herbs, thyme or rosemary

tt    Kosher Salt                   


How to saute Beef Tenderloin

A large piece of meat on a plate with herbs and garlic

Step 1

Place the medallions onto a tray and season with salt, pepper and any dry spices you may prefer.

A large piece of meat is cooking on a grill
A large steak is being cooked on a grill.


Step 2

Heat the pan to high heat. You can use a saute pan (sloped sides) or a cast iron pan-Be sure not to crowd the pan with too many medallions at one time. Add the oil and allow to heat (about 1 minute only).


This is the same cooking method with a black pan-




Place the medallions into the hot oil and let the beef get a nice brown crust-do not move the beef medallions or poke them. Cook until the sides begin to brown (about 3 minutes). Carefully invert and cook for 2 additional minutes. 

The medallions (cut into this size) are medium rare when brown on both sides-if you want the meat to be more cooked, simply lower the heat and cook for an additional minute

or two-use a probe thermometer to test for doneness.




This is the same cooking method with three mignonettes of beef.

Mushrooms cooking with rosemary in the pan the beef was cooked in.

A steak with butter on top of it on a white plate

Step 3

It's important to let the meat rest for a few minutes so the juices redistribute into the muscles....  place the cooked medallions onto a plate or tray, tented loosely with foil to rest.


If you are preparing a sauce in the pan you cooked the medallions in, simply add a little butter or oil to heat, then add the ingredients (such as mushrooms, shallots, herbs, stock, cream etc...)




After the steak has rested for a few minutes, place onto plates with sauce.

Roast Leg of Lamb

By Tom Griffiths • April 8, 2026
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Potatoes Boulangère

By Tom Griffiths • April 8, 2026
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There are plenty of brownie recipes—and then there is the one that lives in memory. This is the only brownie recipe I bake, from Julia Child, whose influence reached far beyond French cuisine and into the home kitchens of passionate bakers like my mother. A devoted admirer, she baked these brownies often—usually for the dessert trolley at my restaurant. We featured a brownie freeze... brownie cubes with homemade vanilla ice cream, warm melted chocolate and freshly whipped cream-amazing! For me, this recipe is more than a classic—it’s a reflection of how great cooking is passed down: through admiration, repetition, and a deep love of craft.

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I taught garde manager for many years at the CIA and this is one of my favorite recipes from class. I actually developed this recipe with one of my students, inspired by a recipe he had learned on his externship.

Dessert; Irish Soda Breadd

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Beginners recipe: Vegetable Stock

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Beginners recipe: Breakfast Burritos

By Tom Griffiths • January 16, 2026
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable.

Beginners recipe: Stuffed Peppers

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Chefs often share a bond that transcends politics, religion, and borders. While working in Saudi Arabia with a diverse group of chefs, I experienced this firsthand on my final day. To mark the occasion, they prepared special dishes representing their home countries—a generous feast rooted in tradition and pride. At the center of the table was a beautiful tray of stuffed peppers, zucchini, cabbages, squash, and other vegetables, each prepared with care and respect. As we shared the meal, the chefs beamed with pride, and the room filled with a sense of genuine camaraderie. It was a powerful reminder that food remains one of the most universal languages we have.