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In the same skillet, add the mushrooms and onions. Sauté over medium heat until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Ground Beef Bulgogi. Bulgogi is traditionally made with tenderloin or sirloin, but this recipe from “Learning Korean” by chef Peter Serpico calls for ground beef instead.

With a 2 ½ pound filet of beef ready to be defrosted, I decided it was time for something different, a new recipe for a new year. Ina Garten’s simplest beef tenderloin caught my attention.