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01/11/2009
French Dip Panini
From Panini Happy
Does Not Apply
Source: Panini Happy
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
01/23/2007
White Wine Soup
Warm and inviting, this soup is French mountain cooking at its purest.
Issue #4
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
05/18/2007
Steak au Poivre
This dish is said to have originated in the 19th century in the bistros of Normandy.
Issue #17
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
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
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
10/23/2007
Beef Stroganoff
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
Issue #45
03/10/2009
Veal Chop with Jus
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Issue #119
10/07/2010
Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes)
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
Issue #133
11/10/2008
Veal Paillards with Chasseur Sauce
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
Issue #116
01/25/2008
Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Issue #94
05/18/2007
Grilled Filet of Beef with Pepper Sauce
A surprisingly simple dish of beef and roasted potatoes comes alive with just a drizzle of pepper-infused oil.
Issue #17
09/03/2002
Beef Filets with Foie Gras and Truffles
Composer Gioacchino Rossini (1792–1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Café Anglais in Paris.
Issue #50
08/31/2007
Ravioli Niçoise
This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice.
Issue #8
08/31/2007
Daube de Boeuf
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
Issue #8
08/07/2007
Burgundian Beef Stew
The secret to this classic Burgundian stew—that distinctive, almost velvety sauce—is not in the prestige of the cut of beef or the bottle of wine, it’s all in the cooking.
Issue #14