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Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Submitted by: Ryan Nomura

Living In: Honolulu, Hawaii, USA

Pork tenderloins are pounded flat, spread with olive tapenade, and blue cheese, then rolled up and roasted. A Dijon-lemon sauce finishes this elegant dish. Your guests will surely be impressed!

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Company Liver with Onions

Submitted by: MILLIE

Calf's liver and onions sliced and pan seared in butter until golden, then simmered in a sour cream and mushroom broth with a touch of Worcestershire sauce.

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French Beef Stew

Submitted by: CORWYNN DARKHOLME

Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.

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Beef Bourguignon II

Submitted by: Teri Smith

Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.

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French Onion Soup V

Submitted by: MARIAN CRONSHAW

This French onion soup is a powerful blend of onions, beef broth , parsley, and thyme.

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Blue Cheese, Bacon and Chive Stuffed Pork Chops

Submitted by: DOMMECHEF

This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!

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Beef Bourguignon I

Submitted by: COOKPOT

A two-day marination of the meat in the refrigerator and long, slow cooking ensure tenderness and flavor for this version of a traditional French dish. Hearty but elegant enough for a dinner party.

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Beef, Burgundy Style

Submitted by: Elliana

This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish.

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Tourtiere (Meat Pie)

Submitted by: SWIZZLESTICKS

A mixture of ground beef, ground pork, carrot, celery, potato for the savory wedded with spices like nutmeg, cinnamon and cloves for the sweet - meet a Tourtiere pie!

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Porcini Pork Tenderloin

Submitted by: Ryan Nomura

A mushroom cream sauce is served over seared and roasted pork tenderloin. You can use fresh or dried herbes de Provence in this recipe. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.

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Pork Tenderloin Diane

Submitted by: National Pork Board

Nothing could be easier--or more elegant--than this French preparation for sauteed steak, borrowed here for pork tenderloin. Quickly sauteed filet medallions are finished with a Worcestershire sauce and mustard pan sauce. If it's a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it's Wednesday night, mashed potatoes and green peas with fit the bill. Add a green salad with vinaigrette and warm dinner rolls.

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Beef Tenderloin with Ginger-Shiitake Brown Butter

Submitted by: Ryan Nomura

Living In: Honolulu, Hawaii, USA

Asian inspired flavors with a French technique give this dish it's own uniqueness. It's easy to make as well!

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French Onion Soup II

Submitted by: CORWYNN DARKHOLME

Classic French soup with tons of onions and Worcestershire sauce. The soup is ladled into bowls and topped with toasted French bread and Swiss cheese.

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Crustless Bacon and Cheese Quiche

Submitted by: BREAKSTONE'S

Colorful vegetables, crisp bacon, eggs, and cheese make a delicious crustless quiche for a brunch or supper.

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French Ham Cheese and Egg Fondue Casserole

Submitted by: SheasLounge

Home Town: Arlington Heights, Illinois, USA

Living In: Woodstock, Illinois, USA

This delicate dish is loaded with ham, cheese and bread cubes in an egg mixture is perfect for brunch or supper. Goes great with some fresh fruit and blueberry muffins! Another plus is you make it day ahead, so you have more time out of the kitchen!

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Pork Normandy

Submitted by: NEWFMOMTIFF

Home Town: Falls Church, Virginia, USA

Living In: Reston, Virginia, USA

Pork tenderloin is baked with sauteed onions, sliced apples, and hard cider; then finished with 2 tablespoons cream. I got this recipe from my mother who learned to make it when we lived in England. It's a family favorite.

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Beef and Vegetable Ragout

Submitted by: KIMVANCE

Strips of beef tenderloin are sauteed with mushrooms, onion, garlic, and snap peas, and stewed in broth and port.

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French Tourtiere

Submitted by: Jessica LaFramboise

This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to PieRecipe.com.

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French Tartiflette

Submitted by: drodrigues101

Home Town: Fremont, California, USA

This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!

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