French Recipes

There are tens of thousands of French recipes online. We've scoured the Internet and accumulated the best free French food recipes around.

You don't have to go to a fancy French restaurant to find delicious French food- you can make it right at home for your family with these recipes. They range in complexity from simple to professional level and have enough variety to please even the most scrutinizing palate.

Caviar and Steak Tartare
By Petrossian

Ingredients:
24 ounces of beef tenderloin, cleaned and minced by hand Tabasco Sauce to taste Salt and Pepper to taste
4 Tablespoons of drained capers, chopped
4 tablespoons of Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons of extra virgin olive oil
1 ounce of Armagnac
Caviar, 80 grams, available from Petrossian
1 baguette cut ¼" thick and lightly toasted, approximately 24 pieces
8 ounces of salad greens

Assembly: In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.

Serves 4

Foie Gras Salad
By Petrossian

Ingredients:
1 pound baby frisee
16 walnut halves
16 haricot Vests, blanched
1 Granny Smith Apple, peeled and cut into a small dice Foie Gras Terrine, 8 oz.
4 teaspoons of white truffle oil
Salt and pepper to taste
 
Roasted Shallot Vinaigrette
1 cup olive oil
4 large shallots, peeled and sliced thinly
3 teaspoons of chopped thyme
3 teaspoons of chopped parsley
¼ cup of sherry vinegar
Salt and pepper
 
In a large sauté pan, heat olive oil over medium heat until shimmering and add shallots. Sauté for two minutes, then lower the heat to low and add the vinegar, salt, pepper, and herbs. Cook for 10-15 minutes until the shallots are tender .Remove from the heat and cool. When the shallots are cool, add them to a blender and blend for 30 seconds, add the olive oil in a steady thin stream to form an emulsion. Adjust seasonings with salt and pepper if needed.
 
Assembly
 
In a large bowl, combine the frisee, walnuts, haricot verts, apple, and four ounces of the foie gras terrine cut into ¼ inch dice. Dress the salad with the roasted shallot vinaigrette and toss to combine. Divide onto 4 chilled plates and top each salad with a one ounce slice of the remaining foie gras terrine. Drizzle a teaspoon of truffle oil over each slice and serve chilled.
 
Serves 4

Caviar Beurre Blanc on Seared White Sturgeon
By Petrossian

Ingredients:

2 shallots, peeled & sliced
2 cloves garlic
1 bay leaf
3 sprigs thyme
2 black peppercorns
1 cup white wine
1 cup fish fumet (stock)
1 cup cream
8 ounces butter, cut in cubes and chilled Salt & pepper to taste Caviar, 20 grams, available from Petrossian

For Mushrooms:

1 oz. vegetable oil
1 pound Trumpet Royale Mushrooms, cleaned and quartered
1 shallot, minced
3 sprigs thyme
1 lb. fava beans, blanched
4 7 oz. filets White Sturgeon
Chervil (optional)
Salt & pepper to taste

Procedure:

To make the Beurre Blanc: Combine first six ingredients in a saucepan and reduce the wine until nearly evaporated. Add the fish stock and reduce until nearly evaporated. Add the cream and reduce by half. Strain the mixture. Discard the solids and put the hot liquid into the blender and puree. Slowly add the cubes of butter to the working blender. Season and reserve in a warm place.

To make the mushrooms: Place sauté pan over high heat until very hot and then add oil. Place mushrooms in a single layer in the hot pan. Add a pinch of shallots, garlic and a spring of thyme. Sauté until slightly brown and then flip to other side and repeat process. Repeat this process with remaining mushrooms. Reserve. Blanch the Fava beans in salted water.

To assemble: Preheat oven to 400 degrees. Put a sauté pan on high heat and add a little oil. Season the sturgeon and place in a very hot pan. Brown the presentation side first and place in preheated oven. Sauté the mushrooms and add the Fava beans. Season. Place the cooked sturgeon on top of the mushroom fricassee. Add the caviar to the sauce and combine. Pour the caviar beurre blanc over fish and garnish with chervil.

More Recipes

Appetizers

Soups

Salads

Foie Gras

Seafood

Beef

Chicken

Duck

Lamb

Pork

Pasta

Rice

Vegetables

Sauces

Desserts

Drinks

Other