2 dried guajillo chiles, stemmed, seeded, thinly sliced
2 dried ancho chiles, stemmed, seeded, thinly sliced
1/2 cup (1 stick) butter
3 shallots, chopped
2 whole chipotle chiles (from can), drained, stemmed, seeded, sliced
1 cup water
2 tablespoons chopped fresh chives

1 3-pound beef tenderloin roast
6 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
beef, three, chile

3 tablespoons butter, divided
2 6-ounce beef tenderloin steaks (each about 1 inch thick)

1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces)
1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium)
1/2 teaspoon dry mustard
1 tablespoon steak sauce
2 large green onions, chopped

4 refrigerated pie crusts (two 15-ounce packages), room temperature
1 egg, beaten to blend (for glaze)
beef, potato, leek

1 12- to 14-ounce sirloin steak
1 tablespoon vegetable oil

1 1/2 tablespoons finely chopped shallots
6 tablespoons Merlot
3/4 cup beef stock or canned broth
3 tablespoons unsalted butter
beef, shallot, merlot

3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)
1/2 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons dried crushed red pepper

2 6-ounce beef tenderloin steaks (about 1 inch thick)
beef, chimichurri,