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.
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.
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.
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).
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.
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
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.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
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.
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.
This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg.
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.
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.
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.