Archive for the ‘World Recipes’ 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
Bavette a la Moutarde
Author: admin
700g (11/2 lb) top of sirloin in one piece
30ml (2 tbls) strong French mustard
80ml (6 fl oz) double cream
50ml (13/4 fl oz) dry white .vermouth
sprigs tarragon
5ml (1 tsp) freeze-dried green peppercorns
15ml (1 tbls) oil
20g (3/4 oz) butter
Escalopes in White Sauce
Author: admin
500g (1 lb 2 oz) fillet or sirloin
salt and pepper
200ml (7 fl oz) milk
25g (1 oz) flour
80g (31/4 oz) butter
50g (2 oz.) Parmesan cheese
1 truffle
Skirt Steak with Grey Shallots
Author: admin
4 top of skirt steaks, 180g
(6 oz) each
16 grey shallots
15ml (1 tbls) oil
60g (21/4 oz) butter
salt and pepper
500g (18 oz) chuck steak or thin flank, sliced
flour
40g (13/4 oz) butter
salt and pepper
75ml (21/2 fl oz) white wine
75ml (21/2 fl oz) beef stock
15ml (1 tbls) tomato puree
30g (11/4 oz) anchovy fillets
30g (11/4 oz) pickled onions
30g (11/4 oz) pickled gherkins
small handful of dried oregano
Beef Olives with Anchovies
Author: admin
8 slices chuck steak
3 hard-boiled eggs
3 red, ripe tomatoes
200g (7 oz) minced beef
50g (2 oz) breadcrumbs
6 anchovy fillets
salt and pepper
50g (2 oz) butter
150m1 (5 fl oz) white wine
150m1 (5 fl 01) beef stock
150m1 (5 fl oz) single cream
Stuffed Tournedos
Author: admin
4 tournedos, 150g (5 oz) each,
not barded
2 slices raw ham
150g (5 oz) Gruyere cheese
12 pitted green olives
12 medium-sized mushrooms
juice of 1/2 lemon
100ml (31/2 fl oz) Pineau des
Charentes (an aperitif)
45ml (3 tbls) double cream
. 30g (11/4 oz) butter
15ml (1 tbls) oil
salt and pepper