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Beef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
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Beef braised in red wine
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Steak au poivre vert
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
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Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
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Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
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Braised beef cheek with mashed potato
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Provencal-style estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
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Grilled rib steak with bordelaise sauce
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Beef
Frikandel
Mixture of minced fresh beef with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
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Roast beef with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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Grilled entrecote with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
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