Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef French Main Course Roast Saveur Remove all Difficulty Medium (4) Season Fall (3) Winter (3) Topic Recipe (4) 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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Beef,Cuisine:French,Course:Main Course,Technique:Roast,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/11/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 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 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 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12

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