Truffle-crusted Beef Tenderloin by Roland Passot

You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.

Shallot and Red Wine Beef Wellington Sauce by Pamela Orbin

Learn how to cook a rich and savory sauce for your beef wellington.

Braised Bone-In Veal Breast with Tomatoes & Potatoes by La Tavola Marche (farm, inn & cooking school)

Literally a one pot dinner - thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make. A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other…

Yorkie Beef Pudding by Micheline

This easy to prepare English style inspired yorkshire pudding dish is elegant enough to serve when you have guests as well as for a weeknight dinner.

Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks by Michael Leviton

Ribeye Steaks Bordelaise by John Spottiswood

When you're in the mood for grilled steak, but want to dress it up a little and serve it with a wonderful bottle of Cabernet or Bordeaux, this is a great French standby. We like to serve this over mashed potatoes with some sort of dark leafy green. In this case we served it with Kale sauteed with bacon and cashews. It was awesome!

Beer Brats by erin de martini

Florentine Salisbury Steak by J. Gino Genovesi

This dish is restaurant quality food which when served with mashed potatoes and green beans makes a delightful presentation. At home,this was a favorite among our family. I have made some changes from the original one used by my mother and wife, and think you will enjoy it also. It is economical, relatively fast and so good. I…

Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled US beef tenderloin

pepper charred rib eye tomatoes chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

pepper charred rib eye tomatoes chutney

Beef Wellington by Kitchen Conundrum

BEEF BOURGUIGON by charlene sherman

THIS IS A RECIPE GOES BACK AS FAR AS THE 1980S THIS MY VERSION FOUND IN FRENCH BISTROS..AND IS ALWAYS A HIT WHENEVER I SERVE IT ..SERVE OVER MASHED POTATOES OR NOODLES