Steak au poivre is one of the great French bistro classics – a juicy steak coated in cracked black peppercorns with a silky, rich pan sauce. This version uses sous vide to cook the steak to perfect medium-rare every time, then finishes with a hard sear to create that peppery crust. The sauce is built…
This is a proper steak sandwich. Pan-seared steak cooked medium-rare. Sweet caramelized onions. Creamy brie that melts into the hot steak. Fig jam for sweetness. Peppery arugula dressed with Parmesan. All of it piled on toasted Pain de Campagne or good French bread. This isn’t a deli sandwich with thin-sliced roast beef and mayo. This…
This is beef bourguignon—French beef stew braised in red wine. Beef chuck, bacon, red wine, carrots, onions, mushrooms. Low and slow in the oven until the beef falls apart and the sauce is thick and rich. This is the beef version of coq au vin. Same technique, different protein. The wine is everything here. It’s…
This is the dish you make when you want to impress someone. Short ribs braised low and slow in red wine until they’re fall-apart tender. Served over creamy polenta with glazed baby carrots. It’s rich, elegant, and tastes like you spent all day in the kitchen—which you did, but most of that time is unattended….