Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks.
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut.
A steak house steak has a crusty, deeply browned exterior—a finish executed by means of intensely hot grills or broilers whose temperatures sometimes reach 800°.
This recipe's simplicity belies its succulent, complex taste.
Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying.
Ask your butcher to debone the veal, reserving the bones for you.
The secret to these succulent ribs is to roast them first, then marinate them overnight.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
The inclusion of pancetta is proof of this recipe's Italian roots.
The movie Like Water for Chocolate has been called "seductively delicious." While it may not make you jump enraptured from the dinner table into the arms of an awaiting bandit, this movie-inspired recipe for veal chops with rose petal plum sauce from Eddybles will certainly leave you smiling with delight.
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