Wine and food pairing with recipes of BEEF TOURNEDOS WITH BOURSIN
Find the best food and wine pairings with a recipe of BEEF TOURNEDOS WITH BOURSIN. The ingredients in this recipe are usually butter, veal stock, beef, liquid cream, boursin.
The best appellations to pair with a recipe of BEEF TOURNEDOS WITH BOURSIN
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
The wines that pair with a recipe of BEEF TOURNEDOS WITH BOURSIN
About Veal
Widely consumed in France and Italy, veal is tender and has a delicate flavour. Veal can be prepared as a roast, blanquette, stir-fry, sauce or cutlet depending on the cut. Veal is an essential ingredient in many traditional dishes, such as blanquette de veau in France and osso buco in Italy. Choose farm-raised meat with a red label or a farm product. Veal meat can be eaten cooked, but raw versions are also available, such as carpaccios. Please take it out of the refrigerator at least 30 minutes before cooking. Veal can be cooked quickly or slowly. Cutlets, tenderloin, prime rib and grenadine are the best choices for grilling or pan-frying.
Similar Recipes and Wine Pairings
- Aiguillette of duck with honey
- Beef bourguignon with tomato
- Beef fashion
- Beef fillet in a crust
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- Bigos (polish sauerkraut with paprika)
- Borscht (russia)
- Delicious veal stew
- Duck with orange
- Fricandeaux german style
- Milanese escalope (italy)
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- Pasta with veal stock sauce
- Paupiettes of veal
- Paupiettes à la mérignicaise
- Pork tenderloin with chorizo and peppers
- Pork tenderloin with onions
- Pot-au-feu
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- Roast beef in a crust (onions & mustard)
- Roast veal in the oven
- Roasted stuffed goose with mushroom sauce
- Sarthe pot
- Shoulder of suckling lamb confit with herbs
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- Slow-cooked veal roast
- Tanjia
- Traditional flemish carbonades
- Traditional veal stew
- Veal chop with mushrooms
- Veal shank with mushrooms
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- Venison stew to be prepared the day before
- Venison stew with red wine
- Vitello tonnato
- Wild boar stew in burgundy style
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