Italian Meatballs by Salad Foodie

Years ago I had an Italian neighbor who became a close friend. I always commented on her delicious meatballs and one day she shared the recipe with me. I have made them ever since about the same way. You can vary the meats using what's on hand, but I usually select lean ground beef, turkey, chicken or lamb, with an equal amount of…

Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce by Claudia lamascolo

This tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp, centered with a mound of crab meat, with a creamy butter,wine garlic sauce over the top~.

Italian Beef & Mushroom Stir-Fry with Pasta by Salad Foodie

A fast and tasty dinner for nights when dinner has to get to the table pronto. Start with beef stir fry from the market and save having to partially freeze and slice a beef steak. Packaged fresh sliced mushrooms and grape tomatoes are a market convenience too.

Braciola by B Innes

Little beef roulades braised in a tomato sauce, delicious!

Lite and Fabulous Steak Pizzaiola by Skinny Kitchen with Nancy Fox

This Italian classic is simply steak topped with a quick cooking, zesty, pizza-like sauce. Sometimes it’s topped with cheese. I’m using very lean top sirloin but if you’d prefer to use flank steak or skirt steak, just reduce the cooking time a bit. Doesn’t matter how you cook your filet, the sauce absolutely makes this dish. The…

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…

Tuscan Grilled Ribeye by Karista

Simply grilled and then bathed in a post marinade of beautifully flavored extra virgin olive oil, rosemary and garlic.

Filet Mignon Sorrentine by John Elder

This beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce.

Beef Tenderloin Steaks with Fontina Fonduta by Dominick Chirichillo

In Le Marche, this dish is made with a strong-flavored cheese called Ambra di Talamello, which is made in the summer and cave-aged in hay and clay until November. Imported Fontina cheese makes a fine substitute. INGREDIEN

Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled US beef tenderloin

Italian Pot Roast by myra byanka

Delicious, easy prep pot roast that is sometimes prepared with Barolo wine. At $30.00 - 80.00 per 750 ml, it's too expensive for me. Plus, the tannins can be a problem. Substitute Barolo with another Italian wine like dolcetto d'Alba, Barbera, Chianti, or a use a California merlot or cabernet sauvignon. Serve with noodles or…

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

pepper charred rib eye tomatoes chutney

Roman Oxtail Stew by Carmelita

The Italian name for this dish is Coda Alla Vaccinara. It is an iconic symbol of Roman cuisine, is one of those heart warming soothing winter dishes that you dream of and crave when cold weather sets in. Quick to prepare and slow to cook, it is a humble unpretentious dish made with an inexpensive cut of meat. The succulent tender…

Beef Tagliata with Parmesan, Rocket and Vincotto sauce by Ernesto Stefani