Saute de Boeuf aux Piments Verts is the Cordon Bleu Cookery School Recipe for Beef Stew with Green Peppercorn Sauce. The Demi-glace Sauce is flavoured with minced shallots that are strained out to finish the sauce. Flaming the meat will … Continue reading
Boeuf Bourguignonne, a recipe from the Burgundy area of France, is beef braised in red wine. It is a standard in French cuisine. The long cooking infuses the flavours, while the separate preparation of the onions and mushrooms adds a fresh … Continue reading