Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Roast Medium Beef Remove all Source Saveur (16) Bucky McOinkum's Barbecue (1) Eddybles (1) New York Times (1) Cuisine American (7) French (4) English/Scottish (2) Central/South American (1) Eastern European/Russian (1) Show all... Italian (1) Mexican (1) Southwestern (1) Season Winter (16) Fall (12) Summer (2) Spring (1) Occasion Christmas (4) Easter (1) Thanksgiving (1) Topic Recipe (19) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Beef"; var omni_prop8 = "Course:Main Course,Technique:Roast,Difficulty:Medium,Main Ingredient:Beef"; var omni_pageName="saveur:"+omni_prop12; 09/14/2011 Rosemary-Rubbed Beef Tenderloin 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. Issue #141 03/10/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 01/05/2009 Vegetable-Stuffed Rolled Flank Steak Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks. Issue #117 11/10/2008 Filet Mignon with Bordelaise Sauce This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon. Issue #116 04/09/2008 Roast Beef with Yorkshire Pudding A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner. Issue #111 11/06/2007 Prime Rib During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree. Issue #107 05/31/2007 Filets Mignons with Mushroom Sauce This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut. Issue #103 05/31/2007 Steak House–Style Porterhouse 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°. Issue #103 09/04/2007 Coffee-Crusted Beef Tenderloin This recipe's simplicity belies its succulent, complex taste. Issue #97 07/03/2007 Roast Veal with Sour Cherries Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying. Issue #76 10/23/2000 Breast of Veal with Sorrel Stuffing Ask your butcher to debone the veal, reserving the bones for you. Issue #35 03/08/2007 Braised Beef Short Ribs with Potato Purée The secret to these succulent ribs is to roast them first, then marinate them overnight. Issue #32 03/18/2002 Roasted Stuffed Guinea Hens 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. Issue #19 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12 03/22/2007 Stuffed Veal Breast The inclusion of pancetta is proof of this recipe's Italian roots. Issue #10 08/09/2010 Like Water for Chocolate: Veal Chops with Rose Petal Sauce 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. Does Not Apply Source: Eddybles 05/07/2009 Spice-Crusted Prime Rib with Whipped Potatoes A cumin-cayenne rub lends heat and bite to the roast beef. Does Not Apply Source: New York Times 01/23/2008 Beef Wellington An impressive main course to serve during the holidays. Does Not Apply Source: Bucky McOinkum's Barbecue