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You can dress up a beef Wellington with foie gras, cep mushrooms, or even truffles, but in my opinion, that beautiful fillet of beef should always be the star.
This simple salad is the perfect blend of sweet, sour, salty and bitter, and works with most seafood and meat, but is particularly good with steak.
Short ribs are going through a real renaissance, just like lamb shanks and pork cheeks have before them. They are a cheap cut full of fat and sinew but that disappears as you slowly cook them in red wine and stock.