Mary shows you how to make the perfect salmon en croûte. It's a great choice for a buffet table or party when you have lots of mouths to feed. This recipe uses roasted red peppers from a jar and ...

Preheat the oven to 170C/150C Fan/Gas 3. Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and ...

Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when ...

Whether you prize it or think it's completely overhyped, filet mignon makes you picture an expensive, candlelit dinner at a high-end restaurant (cliché points if it's Valentine's Day).

The wealthiest lunchers down lashings of Imperial Ossetra caviar as they watch their filets de boeuf sizzle on the grill. A ...

Expert versions of French classics are all over the menu: onion soup; Pâte en croûte; cheese souffle ... French dry aged ribeye and Aubrac-Wagyu filet; a Black Angus sirloin, porterhouse ...

This title is part of a longer publication history. The full run of this journal will be searched. TITLE HISTORY A title history is the publication history of a journal and includes a listing of the ...

Oeuf mollet en gelée (soft-boiled egg in jelly ... Saint-Félicien soufflé and green frogs’ legs to start; the filet de boeuf au poivre for main; and, to finish, the rum baba, which is ...

côte de boeuf served alongside potato gratin with a rich bearnaise sauce, roasted chicken baked en croûte de sel (salt crust) presented under a blanket of creamy morilles sauce, and plenty of good ...

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