We wanted to bring this dish to its earthy, robust, warm potential: satisfyingly large chunks of tender meat draped with a velvety sauce brimming with the flavor of good Burgundy wine and studded with caramelized mushrooms and pearl onions.
Our hands-down favorite use for leftover roast beef is French Dip sandwiches. But the beefy jus takes so long to prepare. We wanted to make these sandwiches quickly.
This dinner is elegant enough to serve to company and simple enough for any night of the week.
The French make a vinaigrette-flavored potato salad far lighter than its creamy American counterpart. Green beans and lots of herbs keep the salad bright and fresh tasting.
Make our dressing work overtime as a base for other recipes.
Chicken breasts rolled around ham and cheese, breaded and fried: this recipe was once considered the highest form to which chicken could be elevated—but now it seems outdated. We rescued it.