Category
page 1French beef dishes
beef bourguignon
French wine-based beef stew

pot-au-feu
(, ; ; ) is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.
Chateaubriand steak
meat dish cooked with a thick cut from the tenderloin filet
Tournedos Rossini
French steak dish
Baeckeoffe
thumb|Another view of a baeckeoffe
Baeckeoffe (English: "baker’s oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany.
tripes à la mode de Caen
traditional dish in Normandy cuisine
tête de veau
European dish made from calf's head
steak au poivre
French dish
cow's trotters
cow's feet, used as food