Category: Meat
Pan-fried Veal Chops Recipe (Cotes de Veau a la Poele)
Veal chops from the loin are an expensive cut and are best cooked quickly and simply. The flavour of basil goes well with veal, but other herbs can be used instead if you prefer.
White Veal Stew Recipe (Blanquette de Veau)
A blanquette is a “white” stew traditionally enriched with cream and egg yolks. This bistro favourite is usually made with veal, but in the South of France it is often made with lamb.
Veal Kidneys with Mustard (Rognons de Veau a la Moutarde)
In France, veal kidneys are easily found, but this dish is equally delicious made with lamb’s kidneys. Be sure not to cook the sauce too long once the mustard is added or it will lose its piquancy.
Calves’ Liver with Honey Recipe (Foie de Veau au Miel)
Liver is prepared in many ways all aver France — this is a quick and easy, slightly contemporary treatment. Cook the liver until it is browned on the outside but still rosy pink in the center.
Burgundy Beef Stew Recipe (Boeuf Bourguignon)
Tradition dictates that you should use the same wine in this stew that you plan to serve with it, but a less expensive full-bodied wine will do for cooking. The stew reheats very well.
Provencal Beef Stew Recipe (Daube de Boeuf a la Provencal)
This Provencal stew is named after the daubiere, the old earthenware container it was cooked in. Like most slow-cooked stews, it improves by cooking a day ahead and gently reheating.
Filet Mignon with Mushrooms Recipe (Tournedos Rossini)
In the time of Escoffier, this haute cuisine dish was made with truffle slices but large mushroom caps are more readily available and look attractive, especially when they are fluted.
Chateaubriand with Bearnaise Recipe (Chateaubriand Bearnaise)
Chateaubriand is a lean and tender cut from the thick center of the fillet that is pounded to give it its characteristic shape. It is usually served for two, but could easily stretch to three.
Beef Rib with Onion Sauce (Cote de Boeuf Compote d’Oignon)
A rib of beef is a popular cut in France and a cote de boeuf, serving two, is often found on bistro menus. The cooking technique of browning first, then finishing in the oven is typically French.
Pepper Steak Recipe (Steak au Poivre)
There are many versions of this French bistro classic, some omit the cream, but it helps to balance the heat of the pepper. Use fairly thick steaks, such as fillet or lean sirloin.