Recipes - Beef
If you like a great steak, this is for you. Simple to cook and has an incredible flavour. Nothing beats a pan-fried steak.
Two 250-gram (8-ounce) steaks (striploin, or tenderloin) aprox. 30mm thick (1
1/4 cup cracked black peppercorns
1-tablespoon kosher salt or coarse sea salt
1/4 cup chopped shallots or onion
1-cup beef stock or veal stock or broth
1/4 cup heavy cream
2 tablespoons chopped parsley
Salt and cracked black peppercorns to taste
Pat dry steaks. If you have time, let the steaks sit, uncovered, on a rack over a plate for a day or two. This will thoroughly dry out the surface of the steak and concentrate the flavours. Press salt and pepper into the steaks, working the seasonings into both sides of the meat with the heel of your palm.
Heat a large, heavy skillet, over high heat and add two tablespoons of olive oil. Once the pan is hot, sear the steaks, without crowding, for 4 minutes on each side for medium-rare. Cook each side 1 minute more for medium. Remove the steaks to a platter and let stand, loosely covered with foil. Set the pan over medium-high heat. Add the 1/4 cup chopped shallots or onion. Cook, stirring, just until barely softened, about 15 seconds. Remove pan from heat and carefully add the stock. Boil until reduced by half, about 5 minutes and then add the heavy cream.
Bring to a boil and cook until reduced by half, about 4 minutes. Next, add the parsley. Season with salt and peppercorns to taste. Serve immediately over or next to the steaks.
Make Sunday’s special again with this classic, easy and tempting roast beef recipe.
Serves 8 to 10
3 to 4 kg boneless ribeye trimmed
3 tablespoons kosher salt or coarse sea salt
3 tablespoons freshly ground pepper
½ teaspoon fresh or dry thyme
½ teaspoon fresh or dry rosemary
1 smashed clove of garlic
1 teaspoon each of onion and garlic powder
Preheat oven to 230ºC (450ºF). Tie roast around tightly with cotton string at 1-½ inch intervals to prevent shrinkage and promote even roasting. Mix dry ingredients with smashed garlic. Next, season and rub into roast on all sides with salt, pepper and herbs. Place on a roasting rack, fat side up, and roast for 15 minutes. Reduce heat to (160ºC (325ºF) and continue roasting approximately 1 ½ hours for medium when meat thermometer registers 55ºC (135-140°F) in the middle of the roast before resting or until desired doneness. Remember, a roast will continue to cook and will rise approximately 5 degrees after removing from oven. Transfer roast to cutting board; loosely tent with foil and let stand 15 minutes. Slice roast across the grain. Save dripping for pan gravy.
As its name suggest this dish comes from mother Russia. Great for guests or special occasions.
Serves 6 to 8
1 kg (2.2 pounds) beef sirloin or tenderloin steak cut into 1/2-inch thick strips
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1 ½ teaspoon salt
1 teaspoon Worcestershire sauce
3 tablespoons of all-purpose flour
1 ½ cups sour cream
3 cups hot cooked egg noodles
1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. In a 10-inch skillet sauté mushrooms, onions and garlic in butter over medium heat, stirring occasionally, until onions are tender and transparent; remove from skillet and set aside.
3. Cook beef in same skillet until brown. Sprinkle flower over meat and stir in until absorbed. Next, stir in the 1-½ cups broth, the salt and Worcestershire sauce. Heat to boiling then reduce heat. Cover and simmer 15 minutes.
4. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
A simple and delicious way to serve beef, Asian style.
Serves 2 to 3
200g beef (tenderloin cut preferred) sliced thinly and diagonally (against the grain)
2 tbsp cooking oil
5 slices ginger sliced
3 stalks spring onions (scallions) cut to 5 cm (2-inch) lengths
4 garlic cloves peeled and sliced thinly
2 tbsp Shaoxing wine
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tbsp cornflour (corn starch)
Cut beef into slices. Pat dry. In a bowl, combine prepared beef slices with (A). In a heavy skillet or wok heat oil. Next, when hot, sauté ginger, garlic and bottom ends of the spring onions for about 30 seconds. Add marinated beef and spring onions. Stir-fry on high heat briefly until the beef slices are no longer pink. Do not overcook the beef. Drizzle Chinese wine along the sides of the wok and let the wine sizzle and evaporate. Serve with steamed rice.
Spice up your dinner party with a classic Indian style beef curry that is sure to please.
2 kg of lean rump steak or topside cut into cubes 1 liter of beef stock 2 teaspoons each of sea salt and freshly ground black pepper 4 teaspoons garam masala 5 tablespoons unsweetened yoghurt 4 -5 tablespoons vegetable oil 4 large yellow onions, peeled and finely chopped 4 garlic cloves, peeled and grated 5 cm knob fresh gingerroot, peeled and grated 4 tablespoons tomato puree 2 tablespoons brown sugar 2 (400 g) cans chopped tomatoes A handful coriander, leaves separated, stalks finely chopped 6 -8 cardamom pods 15 -20 curry leaves 6 long red and green chilies, finely chopped
FOR THE SPICE MIX
4 teaspoons cumin seeds
4 teaspoons coriander seeds
1-teaspoon fennel seed
1-teaspoon fenugreek seeds
4 teaspoons mild curry powder
Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Add spice mixture into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chili, ginger and a little seasoning. Add the sugar to help caramelize the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 minutes or until the beef is tender.
To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.
The classic, wholesome French comfort food.
Serves 6 to 8
125 grams (1/4 pound) sliced bacon
1.3 kg (3 pounds) boneless chuck or topside beef
1/3-cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1 (4-inch) piece of celery
4 fresh parsley sprigs
4 fresh thyme sprigs
2 bay leaves
3 onions, finely chopped
3 large garlic cloves, finely chopped
3 carrots cut into 1/4-inch-thick slices
1-tablespoon tomato paste
1 bottle dry red wine
450 grams (1 pound small) (1 1/2-inch) boiling onions or pearl onions
450 grams (1pound mushrooms), quartered if large
Cook bacon in boiling salted water 3 minutes, then drain. Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat. Next, heat 1 tablespoon of oil and 1 ½ tablespoons butter in a wide 6- to 8- quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon in oil as needed. Transfer to a bowl. Pour off any excess oil from pot, and then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don’t fall out). Heat 1-tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
While meat simmers, blanch onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel. Heat 1-tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then sauté boiled onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring, until brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.
Nobody knows exactly who invented this dish but today, it’s a culinary classic that combines tender beef with a pastry jacket.
beef fillet (tenderloin) of around 1kg/2lb 4oz
3 tbsp olive oil
250g/ 9oz white button mushrooms, include some wild ones if you like.
50g/ 2oz butter
1 large sprig fresh thyme
100ml/ 3½ fl oz dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry, thawed if frozen a little flour, for dusting
2 egg yolks beaten with 1 tsp water
Heat oven to 220C (430°F). Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 minutes for mediumrare or 20 minutes for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
While the beef is cooling, chop 250g mushrooms (and wild, if you like) as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a paste.
Heat 2 tablespoons of olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme or ½ tsp dry, for about 10 minutes stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 minutes until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, and then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
Chill the fillet while you roll out the pastry.
Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to an 18-x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 minutes and up to 24 hrs.
Heat oven to 200°C (400°F). Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 minutes for medium-rare beef, 30 minutes for medium. Allow to rest for 10 minutes before slicing. Serve in thick slices.
Tender and very delicious… an excellent dinner for two.
2 tablespoons extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled
Preheat oven to 450°F. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
Season the meat with salt and pepper, then brown it in the pan on all sides. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven. Transfer the meat to a cutting board and tent it with foil.
Pour all but a thin film of fat from the pan. Add the shallot and sauté it over medium-low heat until golden, 2 to 3 minutes. Then add the wine and raise the heat to high, scraping up any brown bits from the pan. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter. Carve the meat in thick slices and drizzle with the pan sauce.
1kg (2 pounds) coarse minced chuck
1 ½ tsp coarse sea salt and 1 tsp of freshly cracked, ground black pepper
2 tbsp of beer
1 small onion diced into fine pieces
1 teaspoon of Dijon mustard
1/2-teaspoon thyme dry or fresh
3 tablespoons melted butter
2 tablespoons of vegetable oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired
Put meat into bowl and mix in mustard, onion, beer, thyme and melted butter. Next, divide the meat into 4 equal portions. Roll each into a ball between your palms. Then smash each ball loosely into a 1-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.
IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness.
IMPORTANT:never press the burger with the spatula. You will only squeeze out the juices. Serve: Sandwich the hot burgers between the buns and serve immediately with condiments like mayo, sliced tomatoes, jpickles, onion, lettuce and mustard.
A lean cut like filet mignon, the small end of beef tenderloin, takes well to sautéing in butter, as in this classic recipe. Prepared with a simple pan sauce that's laced with brandy and set aflame, is sure to delight.
2 tbsp. canola oil
4 (4 oz.) filet mignon steaks
1 1⁄2 cups beef stock
2 tbsp. unsalted butter
2 cloves garlic, minced
1 shallot, minced
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces
1/4-cup cognac or brandy
1/4-cup heavy cream
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1⁄4 tsp. hot sauce, such as Tabasco
1 tbsp. minced parsley
1 tbsp. minced chives
Kosher or coarse salt and freshly ground black pepper, to taste
Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.
Add cognac, and light with a match to flambé; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks and serve.