It is always a great idea to cook the classics like this recipe from Jacques Pépin. It is a straightforward recipe that requires some cooking time, but the seared beef in a robust red wine sauce and lovely sautéed vegetable added at the end are just ideal for a chilly night and besides, once you put it in the oven, you can enjoy the aroma from the oven as it cooks. I served over a generous helping of mashed potatoes, but rice pilaf or noodles would be just fine as well!
Click here for the recipe for Jacque Pépin’s recipe from Food and Wine.
Maroscooking 