Make some filet mignon jerky, it's amazing. Yield isn't so great from several pounds of hydrated beef, but what you get is so good it's hard to describe, IMO.
Start with a tenderloin, cut into strips with the grain and marinate all day in worcester, teriyaki or whatever liquid sauce/mix you like. I dried the beef out in a regular oven at the lowest setting and it worked fine.
Depending on your marinade, pick a nice red wine to complement . . . seriously.
Best,
Kurt