Wild Mushroom Beef Filet--This is a recipe from the Epcot Food and Wine Festival we attended back in October. This was fantastic! I wanted to lick my plate! I loved every bite! This was my first time making a beurre blanc sauce, and it was much easier than I expected. It was mostly just waiting on it to reduce. The mushrooms were mostly hands off as well. You just roast them and then give them a quick sauté in the pan. This tasted just as good as the version we ate at the festival.
Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)
Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce) - Saveur - The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The Bistros, Brasseries, and Wine Bars of Paris (HarperCollins, 2006).
Chef Scott Pickett of 'Estelle Bar & Kitchen' created a fine piece of modern dining using Warialda Belted Galloways Eye Fillet & Corned Girello. At @Melissa Hayes Food and Wine Festival's 2013 Como House Artisan Market | Photo by Warialda Beef
Beef Wellington with Green Peppercorn Sauce - Individual beef tenderloin filets, covered with wild mushroom duxelles and prosciutto, baked inside puff pastry. Step-by-step photos. Perfect for a decadent date night!
Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—but the meat is on a handy stick for your eating convenience. And really, if you make ‘em right, the stick is only incidental—the meat falls off the bone if you so much as breathe on it. Oh, is it ever a treat.