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  •  Slow-Cooked Provençal Beef Stew

    Slow-Cooked Provençal Beef Stew

    liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms...

  • Beef Bourguignon

    Beef Bourguignon

    cover and keep warm. Strain the sauce and return it to the pan, discarding the vegetables and bouquet garni. Bring the sauce to a boil and simmer for 15 minutes, or until the sauce coats the back of a spoon, skimming frequently...

  • Steak au Poivre

    Steak au Poivre

    then carefully ignite with a long handled match. (Keep lid handy so flame can be extinguished if necessary.) Allow alcohol to burn off, about 1 minute, then add stock. Cook until reduced by half, about 4 minutes. Add...

  • Blanquette de Veau

    Blanquette de Veau

    return the meat and vegetables to the cooking pot. Boil the cooking liquid in the saucepan until reduced to 3/4 cup (6 fl oz/185 ml). Whisk in the creme fraiche, vanilla extract and lemon juice and continue whisking for 1 minute...

  • Beef Burgundy

    Beef Burgundy

    meat is tender, stirring occasionally. I recommend cutting some of the lean beef into smaller uniform chunks so they cook evenly. Serve over egg noodles, mashed potatoes or rice...

  • Filet Mignon Madeira

    Filet Mignon Madeira

    handle of the skillet with pot holders (it is still very hot from the oven), add the sauce and bring it to a boil with the cream; simmer for a minute. Remove the sauce from the heat and season with salt and pepper...

  • Dijonnaise Boeuf a la Bourgignonne with Sour Cream-Gratin Potatoes

    Dijonnaise Boeuf a la Bourgignonne with Sour Cream-Gratin Potatoes

    cook in the oven for 2 hours, or until the beef is tender. Add the mushrooms, stir well, and cook for 30 minutes longer. Remove the tied herbs and serve. About 1 hour before you are ready to serve, prepare the potatoes. Serve with the beef...

  • Entrecote a la Bordelaise

    Entrecote a la Bordelaise

    Heat the oil in a large skillet over high heat. Season the steaks and cook for 2 minutes on each side. Remove the steaks to individual plates or a serving dish, spoon over the hot sauce and sprinkle with the parsley...

  • Steaks au Poivre

    Steaks au Poivre

    Return the steaks to the sauce in the pan and reheat for 3-4 minutes, without allowing the sauce to boil. Serve on individual warm plates or on one large plate. Garnish with parsley and serve with some French fries or roasted potatoes...

  • Parker Ranch Filet Mignon with Pan-Crisped Maui Onions and Honey-Mustard Sauce

    Parker Ranch Filet Mignon with Pan-Crisped Maui Onions and Honey-Mustard Sauce

    Place a steak in the center of each warm serving plate and spoon the sauce around the meat. Place a handful of the onions on top of each filet and the rest on the side. Serve immediately...



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