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 [...]

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, [...]

Red Wine-Marinated Steak Sandwiches

These steak sandwiches are far from the Philly-style steak sandwiches – with just a small amount of effort you can take beef to a whole new level with this recipe. Easy to prepare ahead of time making it a good candidate for a small party or picnic.

Balsamic Pork Chops with Rosemary

Adapted from Wegmans.com
Today’s pork is much leaner than what was raised in the past so one of the challenges for cooks is to maintain its tender, juicy quality, especially when using boneless chops. First be careful not to overcook the pork – use a meat thermometer and check for an internal temperature of 150 degrees. [...]