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09/11/2012
A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame.
Issue #150
09/06/2012
This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
Issue #150
06/14/2012
This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
Issue #148
10/07/2010
The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The
Bistros, Brasseries, and Wine Bars of Paris (HarperCollins, 2006).
Issue #133
10/07/2010
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
Issue #133
10/06/2010
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
Issue #133
10/06/2010
At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
Issue #133
03/11/2009
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Issue #119
11/10/2008
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
Issue #116
11/10/2008
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
Issue #116
01/26/2010
Sauce vierge is usually a piquant mixture of olive oil, herbs, mustard, capers, olives, and other aromatics. In this version, chiles add a spicy, new-world dimension. Continue...
Issue #113
02/25/2010
The recipe for this dish is based on one in Glorious French Food by our friend James Peterson (Wiley, 2002). Continue...
Issue #103
01/25/2008
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Issue #94
12/15/2005
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Issue #79
12/15/2005
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
Issue #79
12/02/2005
The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter.
Issue #75
06/26/2008
This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg.
Issue #60
09/03/2002
Composer Gioacchino Rossini (1792–1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Café Anglais in Paris.
Issue #50
03/01/2002
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Issue #44
10/25/2007
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
Issue #41
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