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.

Steak Tacos by Jeremy Cheng

Pan Roasted New York Steak with Roasted Potatoes by Erica Holland-Toll

Try this with my Green Garlic Aioli and Shaved Vegetable Salad; a perfect meal for two. It's very important to use high quality, organic and local ingredients when possible.

Standing Prime Rib Roast - by B Innes

Cooking the perfect prime rib is simple if you follow this easy recipe

Bobby Lovera's Easy Beef Brisket Barolo by Bobby Lovera

Easy Beef Brisket saturated with Barolo wine and a hint of Black Truffles baked in the oven. Falling apart tender with my secret sauce. This is the recipe to try if you have never experienced the flavor of Black Truffles as it uses only a small amount of mild Black Truffle oil which is not expensive. Click on photos to enlarge.

Braised Beef Short Ribs by John Spottiswood

We have a couple of recipes for short ribs, and this is probably the most traditional. It has a rich beef flavor and the meat falls off the bones. If the choice is available, we normally use English style short ribs instead of Korean short ribs (also called flanken-style) because the English shortribs are usually cheaper and it…

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

Korean Beef Marinade by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Korean Beef Marinade

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!

Fabulous Braised Short Ribs Provençal, Lovely for Christmas or Hanukkah by Skinny Kitchen with Nancy Fox

This sensational dish is bound to become your all-time favorite to make for either Christmas or Hanukkah. I know it’s my family’s favorite and I’m making it again this year! It’s much more fattening than most recipes I’ve share because short ribs are a…

Brisket with leeks, carrots, and garlic by Nancy Miyasaki

This is a great dish to serve a group of family or friends. Perfect on a brisk fall or winter day. You can make it up to a day or two ahead. The flavors only improve with time! Serve with mashed potatoes , yams, green beans or spinach.

Québec Tourtière (Meat pie) by Micheline

A typical, traditional Québec meat pie, usually served during the Holiday Season.

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.

'Meat Lovers' Beef Steak Meal by Sania Imam

After some research on the history of steaks, I came to know that Steak is primarily an American dish (I wonder why I always related steaks to Italians!), which dates back to the 1880s. For those who are more interested in the recipe rather than the history of steaks, I’d skip the details, and those who actually want to learn about…

Shallot and Red Wine Beef Wellington Sauce by Pamela Orbin

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