Tag: Red meat
Pork Chops with Tomato Sauce Recipe (Cotes de Porc Sauce Nenette)
Use the best pork chops for a tender result. This sauce is equally delicious with veal or chicken.
Lamb Stew with Vegetables Recipe (Navarin d’Agneau Printanier)
A navarin is a stew made with lamb and a selection of young tender spring vegetables such as carrots, new potatoes, baby onions, peas, French beans and especially turnips!
Veal Stew with Tomatoes Recipe (Saute de Veau Marengo)
The combination of tomatoes and orange in this dish brings to mind Mediterranean sunshine.
Veal Escalopes with Tarragon Recipe (Veau a l’Estragon)
These thin slices of veal need little cooking, and the sauce is made very quickly as well.
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.
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.