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53C recipes

30 recipes · Page 3 of 3

Beef

There is a lot to like about beef tenderloin. The tenderest of all cuts has myriad applications in haute cuisine and casual stylings …

Beef

We know that sous vide can tenderize even the toughest of cuts. We no longer need special equipment just to carve some meat.

Beef

Big box stores have been offering whole beef tenderloins for a while. This saves money and gives the enthusiast options for sizing.

Lamb

Leg of lamb benefits especially just as well from sous vide processing as your favorite roast or steak.

Beef

This is beef "inside" skirt. It is also called "Bavette," but even the French have more than one steak called "Bavette."

Pork

The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.