Steak tartare is a true culinary classic, and a dining experience like no other. It is a melt-in-your-mouth delicacy made from the choicest high-quality beef steak – freshly chopped or minced, highly seasoned and enjoyed raw. The texture and mouth feel is beyond buttery, and the delicate flavor of the beef exquisite, with a balance…
Tag: beef
Do You Know the Alternate Names for these Steaks?
Love a good steak? We know the feeling. And in order to meet your steak expectations, we just added new cuts to our website. Until recently, these were only offered to our chef clients, so it’s a good day for the home cook. Did we mention that these are fresh steaks – not frozen? That…
Saucy Series, Part VII: Sauce Béarnaise
Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Béarnaise One of the most ostentatious parties of the 19th century was the Bradley-Martin Ball. It was noted…
Tournedos Rossini, A Legendary Recipe
The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.” Whether that…
Braising Essentials
Braising is comfort cooking at its finest, and it’s surprisingly easy. And while you may be inclined to keep the dishes all to yourself, braising is a great option for entertaining. With most of the hands-on work completed before the dish even goes into the oven there is ample time to spend with guests, and…
Regional American BBQ
Ah, America the beautiful. Mom, apple pie, baseball, purple mountains majesty. There’s much to be culturally proud of, if you’re an American, even though our dear nation is relatively a baby compared to other countries around the globe. And while many of the things we love to eat in these United States have been borrowed…
Happy National Filet Mignon Day
Yes, that’s a thing. And August 13 is the day to celebrate the tenderest cut of beef. Sliced from the short end of the tenderloin, this succulent little morsel of beef (filet mignon means “dainty filet” in French) is often the most expensive on restaurant menus. This cut is commonly used in the classic recipe…
Center of the Plate | D'Artagnan Blog 