Archive for the ‘Meat’ Category
Entrecôte au Beurre Rouge
Author: admin
1 rib steak, 900g-lkg (2-21/4 lb)
4 shallots
15m1 (1 tbls) wine vinegar
240ml (9 fl oz) red wine: Beaujolais, Cahors, Gigondas, etc
15m1 (1 tbls) oil 100g (4 oz) butter salt and pepper
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Joue de Boeuf a la Biêre Blonde
Author: admin
1 kg (21/4 lb) ox cheek
1kg (21/4 lb) leeks (the white part only)
1/2 liter (18 fl oz) pale ale
15ml (1 tbls) oil
50g (2 oz) butter
5ml (1 tsp) sugar salt and pepper
Steaks an Poivre
Author: admin
4 steaks (rump or fillet), 200g (7 oz) each
60ml (4 tbls) freshly ground
Pepper
60ml (4 tbls) Fine Champagne
cognac
60ml (4 tbls) double cream
40g (13/4 oz) butter
salt
Steaks aux Câpres
Author: admin
4 steaks, 150g (5 oz)-180g
16 oz) each: sirloin, fillet, flank or rib steak
60ml (4 tbls) capers
24 black olives in brine kalamatas)
4 medium-sized ripe tomatoes
2 pinches oregano
30ml (2 tbls) olive oil
salt
Boeuf a la Milanaise
Author: admin
250g (9 oz) onions
2 cloves garlic bunch of mint bunch of parsley.
60ml (4 tbls) oil salt
2.5ml (1/2 tsp) saffron
10ml (2 tsp) powdered ginger ,800g (13/4 Ib) neck of beef 4ggs