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Narrow Results You've Selected: Easy French Saute Main Course Remove all Source Saveur (15) Farmgirl Fare (2) Chez Christine (1) Chocolate and Zucchini (1) Epicurious (1) Show all... Gastronomer's Guide (1) My Recipes (1) Nourished Kitchen (1) Real Simple (1) Recipe Zaar (1) Reluctant Gourmet (1) planetgreen.discovery.com (1) Main Ingredient Vegetables (10) Fish (7) Beef (6) Pork (4) Nuts (3) Show all... Pasta (3) Shellfish (3) Tomato (3) Beans (1) Cheese (1) Chicken (1) Eggs (1) Fruit (1) Game (1) Lamb (1) Wine (1) Season Fall (8) Winter (8) Spring (2) Summer (1) Topic Recipe (27) 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 = "Course:Main Course"; var omni_prop8 = "Difficulty:Easy,Cuisine:French,Technique:Saute,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 09/11/2012 Steak Diane 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 10/07/2010 Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce) Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder. Issue #133 09/15/2010 Trout Meunière Amandine (Trout with Brown Butter and Almonds) Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's. Issue #132 03/27/2013 Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée. Issue #130 11/10/2008 Pork Noisettes with Charcutière Sauce Flavored with white wine, mustard, onion, and sliced cornichons, this tangy sauce pairs well with sautéed pork dishes. Issue #116 04/01/2007 Scallops in White Wine Cream Sauce (Sauce Noix de Saint Jacques) This sauce for these scallops pairs nicely with earthy buckwheat crêpes. Issue #101 12/02/2005 Panbroiled Sirloin Steak 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 French-Style Chopped Beef (Bifteck Haché) This is one French variation on the hamburger. Another, called bifteck haché à cheval, is topped with a fried egg. Issue #60 03/06/2007 Pork Chops Piquant Pleasingly tart, this preparation adds an intriguing bite of vinegar and mustard to the other white meat. Issue #59 10/25/2007 Beef with Carrots Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis. Issue #41 03/08/2007 Filet of Beef with Marcillac Wine Sauce This preparation is from Laguiole, France, the mountain town known for its superlative steak knives. Issue #32 03/14/2002 Sole with Cider Sauce A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine. Issue #21 03/18/2002 Linguine with Walnuts and Swiss Chard Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne. Issue #19 05/18/2007 Steak au Poivre This dish is said to have originated in the 19th century in the bistros of Normandy. Issue #17 02/13/2007 Rabbit Cooked with Dijon Mustard Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe. Issue #5 08/27/2010 Sole Meunière Nourished Kitchen shares a recipe for sole meunière, breaded fish dripping with butter and lemon—and easily prepared in less than 15 minutes. Continue... Does Not Apply Source: Nourished Kitchen 03/31/2010 Pasta Salad Niçoise The phrase pasta salad often conjures unpleasant thoughts of mayonnaise-laden picnic fare, but this elegant version, from the blog the Gastronomer’s Guide, might change your mind. Continue... Does Not Apply Source: Gastronomer's Guide 11/23/2009 Linguine With Brussels Sprouts A butter, garlic, and white wine sauce adds a rich flavor and gleaming glisten to this simple pasta dish. Does Not Apply Source: planetgreen.discovery.com 06/24/2009 Quick and Easy White Bean Soup Provencal Lots of tender vegetables make this soup a meal in itself. Does Not Apply Source: Recipe Zaar 06/21/2009 Susan's Slow-Cooked Dutch Oven Lamb Garlic, onions, and red wine give this stew plenty of rich flavor. Does Not Apply Source: Farmgirl Fare « Previous 1 2 Next »