The tenderloin and filet mignon are two of the most cherished cuts in the culinary world. They both hail from the same section of the cow, but have subtle differences that make them unique.

Whether you prize it or think it's completely overhyped, filet mignon makes you picture an expensive, candlelit dinner at a high-end restaurant (cliché points if it's Valentine's Day).

To save some cash and try to replicate a high-end meal on my own, I made Ina Garten's recipe for restaurant-quality steaks, which requires filet mignon and a few simple ingredients. Here's what it ...