Filet Mignon with Balsamic Red Wine Reduction and Blue Cheese Butter.

I rarely indulge in red meat but when I do I always opt for the filet mignon. It's the lowest in fat among beef cuts (a 6-oz serving of broiled beef tenderloin has 370 calories if all fat is cut off), yet supremely tender. The flavor is a little muted making it a perfect accompaniment to bolder toppings and side dishes but it still presents so beautifully: the thicker the cut (2 1/2 inches or more), the more impressive and tasty.