Filet Mignon and Sauce Brunoise

I sautéed beef filet and added green peppercorn cream sauce. The tartness of the green peppercorns matches well with the creamy sauce. I served it with arugula.The important thing here is how much you cook the beef. If the piece of beef you have is thick, bring to room temperature first. If it's still cold when you cook it, the surface will be cooked but the inside may stay cold. The amounts of wine and cream are approximate. The important part is the consistency of the finished sauce. Recipe by valentino

Make this when steaks are on sale.Discard the oil you cooked the steak in before making the sauce at Step 5.When resting the steak, make sure it doesn't cool down.How to check the doneness of the meat: When you press down on it with a finger, if it feels about as soft as your cheek it's rare, if it's like your ear lobe it's medium, and if it's like your nose it's well done. For 1 serving. Recipe by Shizure

Tender Wagyu filet mignon steaks are sprinkled with salt and pepper and grilled. The juicy steaks are covered in charmoula sauce, which is a North African green sauce made with lemon, cilantro, parsley, garlic, ginger, olive oil, and a handful of spices. This recipe is perfect for a romantic dinner for two!

This was lurking somewhere at the back of my head :). I have used turkey breast steaks, but if you find them hard to get, use pork, veal or chicken instead.

My kids don't like ready-made sauce because it's too spicy for them. I created this recipe so that even my kids can enjoy delicious sauce.Sprinkle the meat with salt and pepper right before you cook it.Adding the butter to the vegetable oil gives the meat a delicious looking brown color! It easy to burn so be careful! When the meat is seared, lower the heat. Recipe by fulilin mama

As a fan of steak and red meat in general in my cooking, I have always loved a great beef short rib. The cut of meat tends to be larger than pork ribs and more tender. I'll take a whole portion and sous-vide it for about 72 hours to really let it marinate in the seasoning for maximum flavor. Serve with a great medium body red wine to enhance the flavor of the short ribs."**Be sure to READ the entire recipe through before starting**

Duck breast seared in a pan to a medium-rare pink, resulting in tender and juicy meat, paired with a tangy and slightly sweet sauce that perfectly balances the flavors.

Important! Do not cut vegetables and meat on the same cutting board, as raw meat contains bacteria that can contaminate the surface. It is recommended to have one board for vegetables and another specifically for meat.

The meat is cooked rare as quality beef or lamb should be & served on top of onions & mushrooms in a delicious sauce.

#mycookbookThis exquisite sauce is soft but very tasty, the sophisticated and incomparable flavor of the capers and olives are accentuated in the cream transforming it into a final product that is a delicious and elegant sauce ideal to accompany any kind of meat, stuffed pasta or spaghetti.

A rich tasty mushroom sauce with a veal scallopini makes for an elegant meal. The only thing is to make sure your veal is tender. If it’s veal round I like to use a bladed tenderizer as it makes for a big difference.

I bought some cheap cod fillets, so I made it on a whim.The fish prepping is very important! Recipe by MIKUpon17

Venison is a healthy meat, which I love. Here it is the star of the show...I didn't bother with potatoes, just made the sauce more of an accompaniment... like the way Germans eat applesauce as a veg. I used cranberry sauce from a jar and homemade applesauce, you could vice versa.

I made this for dinner tonight. Fancied something with a bit of a different flavour but I didn't know what I wanted so I came up with this one. Smells yummy tastes good. I used a pork loin and cut it into chunks but I found it quite dry so next time I'll use a different cut of meat.

A light sauce perfect for pairing with all types of meat: pork, beef, chicken, etc.

  #12plates it is a very appetizing and tasty recipe and ideal for the holidays.

With this dish, it's impossible not to be happy today!! 😁Beef cheeks are an exceptional cut of meat that melts in your mouth. If we add a sauce made with 2015 Cariñena Reserva red wine, it's perfect.

Lonnie’s signature spaghetti sauce, totally from scratch! It has been a family favorite for years.This sauce is great for lasagna or spaghetti and GREATLY improves when stored and re-heated!I will generally cook an entire batch of sauce and store it for use later. If the sauce is to be used the next day, put it in the refrigerator. Otherwise, freeze the sauce and re-heat when needed.

I harvested a lot of basil from the a pot in my garden, so I tried adding some to my usual tomato sauce.If you cook down the sauce too much, thin it out a bit with pasta cooking water.If you don't simmer the sauce enough though it will be watery.If you don't have fresh basil, substitute dried basil.If you don't like the sourness of tomato, add 1 to 2 teaspoons of sugar. Recipe by Ery

I love Chef Mamoru Kataoka's recipe and read that he sweats onions slowly for 1 hour. Up until then I made tomato sauce without cooking the onion for that long, but I tried it and I was struck by the difference in the depth of flavor of the sauce.If you sauté the onion slowly until a lot of flavor seeps out, you can make a delicious sauce without having to add a soup stock cube.Stirring the pot slowly while you're surrounded by the fragrance of the onion is a nice experience. Recipe by Yukijirushi

This is just the recipe for the meat sauce from "Two Dishes at the Same Time! Meat Sauce & Hamburger Steaks" Recipe by Mikan no niwa

Ah, Portuguese cuisine, is a perfect marriage of rich flavors and intense tastes. Steaks in Portuguese sauce are an excellent example - a delicious combination of tender meat, aromatic sauce, and subtle notes of port wine.The recipe begins by pounding the steaks, then letting the meat is seared quickly in a hot pan, before being removed and set aside to rest with salt.The sauce is then prepared by adding garlic, bay leaves, paprika, and pepper to the same pan. Once the garlic is golden brown, the spirits are added to deglaze, then the sauce is reduced until it is thick and flavorful.Finally, the steaks are returned to the pan with the sauce and reheated together to soak up the sauce's flavor. Served with a slice of dry-cured ham, this dish can be accompanied by rice, french fries, or even homemade chips for a tasty and satisfying meal.So if you're looking for a recipe that combines tender meat, rich flavors, and subtle notes of port wine, Portuguese steaks in the sauce are for you. Follow the steps below for a delicious and easy-to-prepare meal.

I wanted to use fresh tomatoes while they were in season.I used some orecchiette that I received from a friend to make some seafood pasta and tomato sauce with brandy.You can quickly make this by adding tomato sauce to pasta.If you add the basil after turning off the heat, it won't blacken.Definitely add brandy if you have it. It will give the pasta a nice fragrance.This uses olives, so go easy on the salt. Recipe by Brandy

Here is my favorite recipe. This sauce is the heart of the dish and goes great with any steak but especially venison loin steaks. If you like red wine, blue cheese and bold flavors your gonna love this. It quickly became a staple in my cooking arsenal. Enjoy!!

I made pizza for the kids the other day and had half a pan of marinara sauce left over. I also had a bag of bean sprouts in the fridge that needed using so I though, why not combine the two? I came up with a low carb Asian meets Italian dish that you definitely won't miss the pasta in! I hope you try it!

Pork and fruit go really well together.This time I used my favorite kiwi sauce.The sweet and sour kiwi sauce transforms the pork into a more fashionable dish.When microwaving the kiwi, cover with plastic wrap.Since the sauce doesn't have any added salt or pepper, make sure to thoroughly season the meat. Recipe by Nanairo

Kalderetang Kambing is stewed goat meat in spicy tomato and liver sauce. Kaldereta or caldereta is also a method of cooking which means to stew meat in a large cauldron (caldera in Spanish) or pot.  The dish is believed to have originated from Ilocos, a province in the Northern Philippines where dishes made with goat (kalding in Ilocano dialect) meat  are widely prepared.

This is a recipe that I came up with one day when I was roasting some bell peppers to preserve in oil. It has since become a family favorite, both as a side dish (like in the photo) or as a main. I use fresh homemade pasta, but it works well with store bought spaghetti or fettuccine noodles.

Bon Appetit's rigatoni with easy vodka sauce recipe is one of my go-to favourites. Most importantly, because it's really delicious. Also, as it says right in the name, it's super easy to make. It's pretty amazing what a handful of basic ingredients and a shot of potato booze can create. Anyway, I decided to make it again for dinner, with a couple of modifications. First, because I didn't want to have to cook a separate meat dish to go with it, I added chicken which I fried in the pan before making the sauce. Second, I swapped the rigatoni with tagliatelle, because I prefer longer noodles. Changes aside, it turned out as delicious as always.

My family requested pasta with tomato sauce. I thought it'd be delicious with plenty of fresh shiitake mushrooms. I posted it since it came out delicious.Take care to thoroughly cook the meat to get rid of its smell. For serving 4 or more. Recipe by kazz72