Osso Buco alla Milanese

(Milanese-style braised veal shanks)
Braising meats such as veal shanks, lamb shanks, beef ribs and other fibrous cuts is a basic technique for transforming them from a tough cut into tender, flavorful meals with a hearty, thick sauce.  Osso buco is Italian for marrow bone. As the veal shank sections slowly braise in a bath of [...]

Chateaubriand with Béarnaise Sauce

Fancy French words for an easy to make, rich tasting and fabulous beef steak recipe.
Pan roast a thick-cut (2″+ and about 2 lbs.) top sirloin steak or beef filet, slice and serve with béarnaise sauce.  That’s all there is to it and here’s how it goes…

Create and herb rub of 1-1/2 teaspoons each of dried [...]

Two Classics: Hollandaise Sauce and Béarnaise Sauce

The following recipes come from Julia Child’s Julia’s Kitchen Wisdom. Much of what makes French cooking so French is the sauces. Hollandaise is The Classic; Béarnaise is a variant that adds additional flavor suitable for beef, lamb, or shellfish.
Hollandaise Sauce

3 egg yolks
big pinch of salt
1 tablespoon lemon juice
2 tablespoons cold unsalted butter
2 sticks unsalted butter, [...]

Herb-Crusted Beef Tenderloin

The new Christmas dinner favorite. Pricey? Yes, but an easy main dish that pleases all.
This recipe is excerpted from Holiday Entertaining from Cook’s Illustrated, 2009.
Prime rib used to be my holiday family dinner treat but since Christmas 2009 this herb-crusted beef tenderloin has become the family favorite. Compared to prime rib it’s easier to make, [...]

Country-Style Rigatoni Salad

A pasta salad that gets its rich flavor from a classic basil pesto dressing, fresh broccoli, and green onion.