Beef

Steak

Get the pan really hot so it is smoking

15 seconds each side, keep turning until it is either

45 celcius rare

55 celcius medium

65 celcius well done

Leave for 5 minutes to rest

Best ever Yorkshire Puddings (these really are the best)

3/4 cup plain flour

3 large eggs

150 ml of milk

1/4 cup water

meat fat left over from a roast or oil

pinch of salt

1. Sift flour and pinch of salt into a bowl
2. Make a well and drop in eggs
3. Mix together and add enough milk to make a batter
4. Beat thoroughly until smooth, then add remaining milk and water
5. Mixture should look like slightly beaten cream
6. Leave batter for 30 minutes to rest, beating once or twice, bubbles should appear on the surface
7. Heat oven to fanbake 210 degree
8. Put some meat dripping or oil in each silicon muffin hole, heat in oven until liquid is hot
9. Fill each muffin hole 2/3 full
10. Cook for around 15 minutes

Roast Fillet of Beef

1.5 k fillet of beef at room temperature

salt and pepper

olive oil

Preheat oven to 220 C fan bake
Put a glug of olive oil in a shallow baking tin then place in the oven to preheat
Remove all the silverskin from the fillet and tie at intervals with kitchen string
Season generously with salt and pepper
Place in the preheated baking tin and roast for 25 mins for medium rare beef
Wrap the tray in foil and leave to rest of r 20 mins for the the beef to set up and finish the cooking process

To serve

Transfer to a serving platter and serve with porcini butter

Porcini mushroom, roasted garlic and Thyme butter

1 whole head garlic

20 g dried porcini mushrooms

2 tbsp butter

1 small red onion, finely chopped

2 tsp finely chopped thyme

1 tsp sherry vinegar

150g butter, soft

2 tsp finely grated lemon zest

salt and pepper

Preheat the oven to180 C
Wra the garlic heat in foil and roast for 1 hour or until the cloves are very soft and caramelised
Soak the mushrooms in 1 cup boiling water for 30 mins
Strain reserving the soaking water, then finely chop the mushrooms
Melt 2 tbsp of butter in a frying pan and cook the onion and thyme with a good pinch of salt for 5 mins
Add the chopped porcini and cook for a couple of minutes then tip in the reserved soaking water and cook until the mixture is thick with no liquid in the pan
Stir in the vinegar and cook for 30 secs, tip into a bowl and cool
Squeeze the roasted garlic into the mushrooms, add the butter and zest and stir to combine
Season with salt and pepper
Spoon the mixture onto a piece of plastic wrap or baking paper and roll into a log, twisting the ends
Tie with string to secure and chill until ready to use

Beef Stew with Parsley Dumplings (you have to make the Dumplings, they soak up all the gravy)

4 tbsp oil

3 tbsp flour

1 kg diced beef

2 onions

2 cloves garlic chopped

2 tbsp tomato paste

2 small peeled diced potatoes

1 peeled carrot cut into thick rounds

440 ml can of Guinness or dark beer

2 cups of Beef Stock

2 Bay leaves

2 sprigs of Thyme

Dumplings

1 and 1/2 cups flour

2 tsp baking powder

1/4 tsp salt

2 tbsp grated cold butter

2 tbsp chopped parsley

3/4 cup of milk

1. Heat a heavy based saucepan or Casserole dish and add half the oil
2. Place flour, salt and pepper into a bowl, add meat and coat with flour
3. Sear all the meat in the pan (you may have to do it in batches) until browned
4. Remove beef, add more oil, onions and garlic and fry gently until soft
5. Return beef back to pan/dish, add tomato paste and stir for 1 minute
6. Add vegetables, beer and and Beef stock, bay leaves, thyme, stir and season with salt and pepper
7. Bring to boil, stir, cover and bring down to a simmer
8. Cook for 1 hour stirring occasionally
9. After an hour make the dumplings by rubbing butter into flour and salt (I throw it all into a food processor, don't overmix though mix enough to join it altogether), add parsley, add milk and quickly mix to a soft dough
10. Place spoonfuls of the dough on top of the simmering stew, cover and cook for 20 minutes on low

Steak and Kidney Pie (Phil's favourite pie)

500 to 750 g of Steak and Kidney

1 large onion finely chopped

3-4 strips chopped bacon

1 cup of peas and corn (optional)

3 sheets of pastry

Mushrooms sliced (optional)

Spinach (optional)

Fresh Bay leaves (optional) remove before adding to pie

Olive oil

1 tbsp of flour

1 Tbsp Worcestershire sauce

1-2 cups of good quality Beef Stock (or sometimes I replace with 'Cuisine Red Wine Jus bought from the meat chiller in the Supermarket)

1-2 Tbsp of tomato sauce (optional)

1/4 - 1/2 cup of red wine (optional)

1. Brown Steak and Kidneys in olive oil
2. Remove the Steak and Kidney from the pan
3. Saute the onions and bacon
4. Add the Steak and Kidney and the flour and cook for one minute
5. Add the Stock and Worcestershire sauce (and optional tomato sauce and red wine)
6. Bring to the boil.
7. Reduce heat and simmer covered, for 30 minutes.
8. Cool
9. Cover the bottom and sides of a pie plate, fill with mixture and cover with pastry
10. Bake at 200 degrees C for 30 mins

Beef with Pomegranate (Free Range in the City; Annabelle Langbein, Pg 199)

1.5 kg beef fillet

1 tbsp balsamic vinegar

1 tbsp pomegranate molasses

salt and pepper

salad leaves

pomegranate seeds (optional)

Cranberry mint sauce

1/2 cup dried cranberries (chopped)

2 tbsp orange juice

1 tbsp pomegranate molasses

1/4 cup chopped mint

1/4 cup toasted pine nuts

1 tbsp olive oil

1. Preheat oven to 250 C
2. Place beef in a roasting dish lined with baking paper
3. Rub balsamic and molasses, salt and pepper over beef
4. Cook beef for 20 mins, rest for at least 30 mins to 3 hours
5. Make Cranberry sauce by stirring cranberries, orange juice and molasses and stand for 15 mins up to 24 hours. Just before serving add mint, pine nuts and oil
6. When ready to serve, preheat oven to 200 C. Cook beef a further 10 mins, rest for 5 min, carve into finger thick slices
7. Arrange a bed of salad on platter, arrange beef on top, cover with mint sauce, scatter with pomegranate seeds

Steak tortilla (based on a recipe from Dish)

4 Steak

Marinade

2 tsp ground cumin

2 tsp coriander

1/2 tsp cayenne pepper

3 cloves of garlic crushed

3 tbsp olive oil

Sour Cream sauce

2 cup sour cream

2 clove garlic crushed

juice 2 limes

salt and pepper

Filling

4 tbsp olive oil

2 capsicum thinly sliced

4 red onions thinly sliced

2 tsp paprika

3 tbsp oregano

2 cloves garlic crushed

2 tbsp brown sugar

juice 2 limes

To serve

8-12 soft flour tortillas

2 avocados sliced

iceberg lettuce shredded

1. Combine all marinade ingredients and marinade steak
2. Cook in a fry pan until medium rare, transfer to a plate and keep warm
3. Add capsicums, onions, paprika, oregano, and garlic to frypan
4. cook until onions are soft
5. add brown sugar and cook onions until well browned
6. add lime juice and stir well, transfer to a bowl
7. Mix all the dressing ingredients together
8. Warm the tortillas in the oven, wrap them in tinfoil
9. Thinly slice the steak

To Serve

- Place a tortilla on a plate
- spread Sour cream sauce
- add shredded lettuce
- add filling
- place steak on top
- Wrap tortilla

Allspice beef with cucumber, feta and pomegranate salad

1 1/2 tbsp ground allspice

4 tbsp olive oil

4 x 180g beef sirloin steaks

2 tbsp pomegranate molasses

2 lebanese cucumbers peeled in ribbons

1/4 cup pine nuts, toasted

1/2 cup pomegranate seeds (optional)

1/3 cup flat leafed parsley leaves

1/2 cup mint leaves

75 g feta, broken into large pieces

flatbread to serve

Combine allspice and half the oil in a bowl and season with salt and pepper
Coat beef in mixture
Cook steaks on BBQ or frying pan for 3 mins each side and rest for 3 minutes
Whisk remaining oil with molasses in a large bowl, season
Add cucumber, pine nuts, pomegranate seeds, herbs and feta
Serve steaks with flatbread and salad

Sticky Honey Mustard Corned Beef

2 kg corned silverside

3 Bay leaves

2 tsp yellow mustard seeds

5 whole cloves

1/4 cup sherry vinegar

1/2 cup brown sugar

1 brown onion skin on and quartered

Honey Mustard Glaze

2/3 cup Dijon mustard

1/4 cup brown sugar

1/3 cup honey

2 tbsp sherry vinegar

2 cloves of garlic, crushed

1 tbsp pink peppercorns, crushed

Make the Glaze

Place beef in heavy based oven proof dish
Add Bay leaves, mustard seeds, cloves, vinegar, sugar and onion
Pour in enough water to cover, bring to boil and then cover and reduce heat to low and cook for 2 hours
Preheat oven to 200 degree C
Remove beef from dish and reserve a cup of liquid
Wipe pan clean

Honey Mustard Glaze

Place mustard, sugar, honey, vinegar, garlic and 1 cup of saved liquid in a bowl and combine
Return beef to dish and pour over glaze
Cook in oven (lid off) until golden brown (approx 15-30 mins) spooning glaze over every 10 mins
Serve with mashed potatoes, peas and corn

Spicy Beef Medallions

1 pack Silver Fern Beef Medallions

2 tbsp olive oil

pinch allspice, nutmeg, and cinnamon

1/2 cup white wine

juice of an orange

2 tbsp Maple Syrup

Allow meat to come to room temperature
Rub meat with oil and spices, season to taste
Heat a frypan, pan fry for 3 minutes each side
Transfer to a plate and rest for 5 minutes
Add wine, orange juice and maple syrup to deglaze the pan

Braised black bean beef ribs

2 kg beef short ribs

8cm piece ginger, thinly sliced

1 onion, quartered

1/2 cup (70g) salted black beans, rinsed

1/2 cup soy sauce

1 cup shaoxing (Chinese cooking wine)

2/3 cup honey

1 tbsp grated ginger

2 cloves garlic, crushed

1 cup of water

micro baby purple shiso leaves, to serve

Place the ribs, ginger and onion in a large saucepan, cover with cold water and bring to boil
Cover with a tight-fitting lid, reduce the heat to low and cook for 1 hour or until tender
Carefully remove the ribs and discard the cooking liquid
Preheat oven to 200 degree celcius
Place the ribs, black beans, soy sauce, shaozing, honey, ginger, garlic and water in a large deep-sided roasting dish
Cover with aluminium foil and cook for 40 minutes
Remove the foil and cook for a further 30 minutes, turning the ribs every 10 minutes, or until sticky
Serve with purple shiso

Beef Cheeks with Parmesan Polenta

1 tablespoon olive oil

700 grams beef cheeks

1 knob of butter

1 onion, finely diced

2 sticks of celery, diced

3 cloves of garlic, finely sliced

1 carrot, peeled and sliced into discs

1 parsnip, peeled and sliced into discs

300ml of red wine

2 cups of good quality beef stock

1 tablespoon brown sugar

6 sprigs fresh thyme

2 dried bay leaves

salt and pepper

200 grams polenta

1 tablespoon salt

1 litre of water

knob of butter

½ cup parmesan, finely grated

To serve: a handful of fresh parsley

Preheat oven to 160°C.

Place a heavy based casserole dish on the stove top on a medium/high heat. Add the olive oil and beef cheeks and fry until browned on all sides. Remove cheeks and set aside.

Decrease to a low/medium heat and add the butter, onions and celery to the casserole dish. Fry until soft and onions are starting to turn golden brown. Add the garlic, carrot and parsnip and fry for a further 2 minutes.

Add the beef cheeks, red wine, beef stock, brown sugar, thyme, bay leaves and a good pinch of both salt and pepper. Bring to a simmer, place the lid on top and put into the oven for four hours. Check on it regularly to make sure it's not becoming too dry or catching on the bottom. If so add a ¼ cup of water and stir.

Once the meat is tender and falling apart, remove the lid and let the liquid reduce for 30 minutes. Bring 1 litre of salted water to the boil. Slowly pour in polenta, whisking continuously as you do to avoid lumps forming. Reduce heat and continue to stir until you feel the polenta thickening.

Cook for 20 minutes or until soft and thickened, stirring every 5 minutes. Stir through the butter and parmesan, once melted remove from heat and serve with beef cheeks and fresh parsley.

Fillet of Beef with anchovy and mustard dressing

1.2 k fillet of beef at room temperature

sea salt and pepper

olive oil

To Serve

2 tbsp capers, well drained

2 cups soft herbs (parsley, basil, dill etc)

Preheat oven to 220 C fanbake
Place a shallow baking tin in the oven to preheat
Remove all the silverskin from the fillet and tie at intervals with kitchen string
Season with salt and pepper
Heat a large saute pan with a little oil and when very hot add the beef and quickly sear on both sides until golden
Transfer to the heated baking tin and roast for 25 mins for medium rare beef. Wrap the tray in foil and leave to rest for 20 minutes for the beef to set up and finish the cooking process

To serve

Transfer to a serving platter and top with capers. Place the herbs on the side and serve the Anchovy and Mustard Dressing separately

Anchovy and Mustard Dressing

1 cup Best Foods mayonnaise

6 anchovy fillets

2 cloves garlic, crushed

2 tsp Worcestershire sauce

1 tsp Dijon mustard

2 tbsp each lemon juice, olive oil and water

Place all the dressing ingredients, except the water, in a food processor and blend until smooth or use a stick blender
Add the water and process again
Store in an airtight container in the fridge for up to 4 days

Pancetta-Wrapped Fillet of Beef and Roasted Carrots with Smoky Date, Honey and Mustard Butter

Pancetta-wrapped Fillet of Beef

900-gram centre-cut beef fillet, trimmed

sea salt and ground pepper

16-20 thin slices pancetta

2 tablespoons whole grain mustard

2 teaspoons olive oil

Preheat the oven to 190°C fan bake.
Season the beef generously with salt and pepper then spread with mustard. Place the pancetta on a chopping board, slightly overlapping. Place the beef crossways along the base of pancetta and roll up. You can tie the beef at intervals with kitchen string at this point if you wish.
Heat the oil in an ovenproof sauté pan over a high heat. When very hot, add the beef then place in the oven and roast for 30 minutes. Remove from the oven and rest, covered in foil then a tea towel, for at least 10-15 minutes. It’s important to rest the beef otherwise you will lose all the lovely, meaty juices when slicing.

Slow roast beef fillet with 2 sauces

1.4 kg whole beef eye fillet

2 tbsp virgin olive oil

1 bunch of oregano

Currant and Herb dressing

1/3 cup of currants

1/4 cup red wine vinegar

1 clove garlic

4 anchovy fillets

1 tbsp baby capers, drained

1 small red onion chopped finely

1/3 cup coarsely chopped flat leaf parsley

1 tbsp finely chopped oregano

1/3 cup virgin olive oil

Horseradish cream

1/2 cup whole egg mayonnaise

1/2 cup creme fraiche

2 tbsp horseradish cream

1 tbsp wholegrain mustard

1 tbsp lemon juice

Remove beef from refrigerator 1 hour before cooking to let come to room temperature
Preheat oven to 75 C
Tie beef with kitchen string at 4cm intervals to form an even shape
Place beef in a large roasting pan
Drizzle with half the oil, season, sprinkle with oregano picked into sprigs
Roast beef for 3 1/2 hours for rare to medium rare or until internal temp reaches 55-60 C on a meat thermometer
Make currant and herb dressing, then horseradish cream, refrigerate separately until ready to serve
Heat remaining oil in a large frying pan over high heat, add beef. cook turning for 5 mins or until browned all over
Transfer beef to a tray, cover loosely with foil, rest for 15 minutes
Pour any resting juices into the pan, bring to the boil, simmer for 1 minute, cool slightly, add juices to dressing
Remove string from beef
Slice and serve with dressing and horseradish cream, topped with extra oregano leaves

Currant and Herb dressing

Combine currants and vinegar in a small bowl, stand for 1 hour
Pound garlic and anchovies with a mortar and pestle until smooth
Add capers, pound lightly
Stir in currant mixture, onion, herbs and oils to combine, season to taste (makes 1 cup)

Horseradish cream

Combine all ingredients in a bowl, season to taste

Roast Beef Eye FilletJulie’s recipe for this beef eye fillet is easy to assemble and incredibly flavoursome. Our Sabato sweet pepper pesto and sliced prosciutto delightfully complement the meatiness of the beef, making it an impressive dish to please your family and friends.