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Rotisseur Grilling And Pan Roasting

French Canon

5 entries

Bavette à l'Échalote — Flank Steak with Shallot Sauce

Bavette à l'échalote is the quintessential Parisian bistro dish — a thick-cut flank steak (bavette d…

Côte de Porc Charcutière — Pork Chop with Gherkin Sauce

Côte de porc charcutière is a cornerstone of French bistro and home cooking — a thick-cut, bone-in p…

Noisettes d'Agneau — Lamb Noisettes with Classical Garnish

Noisettes are boneless, round medallions cut from the lamb loin (or sometimes the best end, boned an…

Steak au Poivre — Pepper-Crusted Steak with Cognac Cream Sauce

Steak au poivre is the most theatrical dish in the rôtisseur's pan-cooking repertoire — a thick stea…

Tournedos Rossini — Fillet with Foie Gras and Truffle Sauce

Tournedos Rossini is the most luxurious dish in the rôtisseur's repertoire — a pan-seared beef fille…