Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Medium Spring Remove all Source Saveur (12) Delicious Days (1) Course Main Course (10) Salad (2) Appetizers (1) Side Dish (1) Soups & Stews (1) Cuisine French (3) Italian (2) American (1) Asian (1) Central/South American (1) Show all... Eastern European/Russian (1) Moroccan (1) Southwestern (1) Vietnamese (1) Occasion Christmas (1) Easter (1) Thanksgiving (1) Technique Slow Cook (4) Chill (3) Grill/Barbecue (2) Saute (2) Fry (1) Show all... Marinate (1) No Cook (1) Poach (1) Roast (1) Steam (1) Topic Recipe (13) 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 = "Season:Spring"; var omni_prop8 = "Main Ingredient:Beef,Difficulty:Medium,Season:Spring"; 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 02/17/2009 Skirt Steak with Artichoke and Potato Hash This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California. Issue #118 10/02/2007 Meatballs with Squid and Shrimp The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like. Issue #106 07/13/2007 Chilled Russian Vegetable Soup This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer. Issue #104 03/06/2007 Green Mango Salad with Grilled Beef This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce. Issue #85 03/06/2007 Grilled Skirt Steak with Grilled Chiles Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick. Issue #78 12/05/2005 Calves' Feet Salad This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet. Issue #75 04/11/2007 Beef Slow-Cooked in Coconut Milk with Spices This dish showcases the complex and vibrant flavors of Indonesia. Issue #58 03/01/2002 Poached Chicken with Tarragon Gelée 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. Issue #44 06/21/2007 Carpaccio This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat. Issue #38 03/08/2007 Milk-Fed Veal Sweetbreads in the Old Style Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic. Issue #32 11/07/2000 Seven-Vegetable Couscous Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same. Issue #25 09/22/2010 Step-by-Step Tamales Gather friends and family together to make these gorgeous pork and beef tamales. Delicious Days' beautiful, step-by-step photos demystify the wrapping and filling process.Continue... Does Not Apply Source: Delicious Days