Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Roast Fall Main Course Medium Remove all Source Saveur (12) Cuisine American (5) French (3) Central/South American (1) Eastern European/Russian (1) Italian (1) Show all... Mexican (1) Occasion Christmas (2) Easter (1) Thanksgiving (1) Topic Recipe (12) 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 = "Difficulty:Medium"; var omni_prop8 = "Main Ingredient:Beef,Technique:Roast,Season:Fall,Course:Main Course,Difficulty:Medium"; 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 11/06/2007 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 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