Next, I pour in the red wine to deglaze the pan, scraping up any flavorful bits. Then I add the beef stock and balsamic vinegar, simmering it down for 5–6 minutes until slightly reduced. 3.

I was going to save this recipe for Shabbat but this is so good and so special, and because I think I deserve this, I will make this for dinner tonight. I really hope you like this as much as I do ...

1. Bring broth to a boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10 to 15 minutes or until mushrooms are softened. 2. Meanwhile, heat oven to 425°F. Place remaining ...

2. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side.

Add the flavorful stock to the red wine sauce, and then bring the sauce to a simmer. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Press pepper evenly onto beef steaks. Heat 12-inch nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness ...

Preparation. Step 1. Mix mustard and horseradish in small bowl for sauce. DO AHEAD Can be made 1 day ahead. Cover and chill. Step 2. Preheat oven to 425°F.

For this beef stew, chef Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender, and moist, and it makes an ideal stew.

Press pepper evenly onto beef steaks. Heat 12-inch nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness ...