There comes an age in a person's life, a very special age, when it's time to learn how to cook a steak. Those who prefer Outback Steakhouse or Black Angus, step aside – a refined taste doesn't require any trendy Tex-Mex marinade. The real steak aficionados like it crisp, caramelized, golden on the outside and tender pink in the middle. And the secrets to cooking quality steaks at home are right here.

Recipe No. 4: Filet Mingon

Cooking a filet is surprisingly very simple. All you need to own at home is an oven-proof pan, salt, pepper, butter and your favorite steak sauce.

Ingredients:
4 filet mignon steaks (3-4 oz. each)
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Salt and pepper

Yield: 4 servings
Prep time: 5 minutes
Cooking time: 10 minutes

Cooking Instructions:

Step 1: Preheat oven to 350 degrees. Season your filet thoroughly with salt and pepper on both sides.
Step 2: Heat a heavy sauté pan on high until it's almost smoking. Add butter and filet.
Step 3: Cook filet 2-3 minutes for medium-rare results on each side.
Step 4: Put in oven for 4-5 minutes uncovered.
Step 5: Remove filet from oven.
Step 6: Take it out of sauté pan and set aside to rest for 3-5 minutes. (This is an important step, as it allows the juices to settle in the meat. It will prevent your steak from being rubbery.)

Recipe No. 5: Steak Au Poivre

If you're into sauces, this is a classic recipe that works best with filet mignon. It only requires a couple more steps.

Ingredients:
6 tablespoons black peppercorns
2 teaspoons fennel seeds
4 boneless shell steaks (3/4 lb. each, about 1 1/4 in. thick)
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup, plus 2 tablespoons heavy cream
Salt and freshly-ground black pepper
Brandy or cognac

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 11 minutes

Cooking Instructions:

Step 1: In a heavy-duty, sealable plastic bag or between two sheets of waxed paper, crush all peppercorns and fennel seeds coarsely, using the bottom of a heavy skillet.
Step 2: Pat steaks dry and coat both sides with peppercorn mixture.
Step 3: In a 10-inch heavy skillet, heat butter and oil over moderate heat until hot (but not smoking) and cook steaks for 4 to 5 minutes on each side for medium-rare results.
Step 4: Season steaks with salt and transfer to plates.
Step 5: Pour off excess fat from skillet and add cream.
Step 6: Add a splash of brandy or cognac to the mixture, if available.
Step 7: Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon (takes about 1 minute).
Step 8: Season sauce with salt and spoon over steaks.

Bageldog would like to remain anonymous. You can reach him at z-weinstein@northwestern.edu.

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