Beef à la mode. Aiguillette of beef larded and marinated in Cognac, good red wine and spices, and then braised in the marinade with carrots, onions, garlic and herbs, served hot, or cold in aspic, or as a clear soup.
"Beef Stroganoff." A beef dish consisting of strips of beef fillet cooked rapidly in butter with mushrooms, and then warmed through in red wine, cream and lemon.
