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  • Beef Stock

    Beef Stock

    Spread bones in a single layer on a large baking sheet. Bake for 1 1/2 hours, turning occasionally.

  • Steak au Poivre

    Steak au Poivre

    Wrap peppercorns in a clean dish towel, then crush, either by pressing firmly with the bottom of a heavy skillet...

  • Grilled Beef Tenderloin with Spicy Balsamic Vinaigrette

    Grilled Beef Tenderloin with Spicy Balsamic Vinaigrette

    Combine the stock, wine, vinegar, coriander, fennel, cayenne, paprika, cumin, and thyme in a saucepan and bring to a boil over high heat. Lower the...

  •  Charcoal Grilled Filets Mignons

    Charcoal Grilled Filets Mignons

    to desired doneness, about 6 minutes total for rare (120 degrees on instant-read thermometer; center of steaks is soft and cherry red when cut with tip of paring knife) and let rest 5 minutes...

  • Filet Mignon Steaks with Merlot Sauce and Wild Mushrooms

    Filet Mignon Steaks with Merlot Sauce and Wild Mushrooms

    until lightly brown. Add the Merlot sauce and bring to a simmer. Reduce the liquid by half and in the butter until thoroughly incorporated. Add the parsley just before serving...

  • Grilled Sirloin with a Coffee Bean-Peppercorn Crust

    Grilled Sirloin with a Coffee Bean-Peppercorn Crust

    Cut the remaining clove of garlic in half and rub the cut side over both sides of the steak. Rub oil over the surface and coat with the coffee-peppercorn mixture, pressing it into the meat...

  • Classic Pot au Feu

    Classic Pot au Feu

    Remove the beef, transfer to a serving platter, and slice. Serve the cooking liquid as a first-course soup. Remove the bouquet garni and the wrapped marrow bones. For the entrée, place the sliced beef on warm serving plates with the cooked vegetables...

  •  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...



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