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10-Minute Beef Stir-fry

Use best quality cuts of beef for this and make sure the oil’s smoking hot before you start cooking. You’ll be rewarded with a delicious healthy dish that’s a great supper when you’re in a hurry.

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Roast beef salad with ginger sesame dressing and peanut sauce

This salad is perfect for al fresco eating, whether you decide to cook it on the barbecue or on a griddle pan so that it can be brought along as part of a picnic in separate containers so that it can be put together at the last minute.

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Seared Beef Involtini with Lemon Aioli

This is a novel way of eating Italian carpaccio, and perfect for summer grilling when it’s too hot to cook inside. It is important to get a really good colour on the beef so that it almost forms a crust on the outside – this gives the dish its wonderful contrast of textures. They would also be delicious with slices of avocado, shavings of Parmesan and roasted walnuts added.

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Grilled Cachaca Flank Steak

This South American recipe is a really wonderful way to treat steaks for the grill. Cachaca is a white rum made from sugar cane and really helps to tenderise the meat. Ask your butcher for flank steaks and remember it is best sliced across the grain before serving to maximise the tenderness.

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Beef and Roasted Garlic Potato Pie

This is a great family dish and is certainly nice enough to have for Sunday lunch. It can be made well in advance and will happily keep in the fridge for a couple of days. It also freezes covered in plastic film for up to 1 month.

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Warm Hanger Steak Salad with Griddled Little Gem & Spring Onions

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Steaks with White Bean Purée and Sautéed Savoy Cabbage

This white bean purée is a great alternative to creamy mashed potatoes and every bit as delicious. We’ve paired it with some minute steaks, which literally take 3 minutes to cook.

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Sirloin Pepper Steak Skewers with Béarnaise Sauce

This is a delicious canapé for a smart party or special occasion. Instead of cooking the steak on the skewers it is done in one large piece and sliced so that you get nice rare slivers of meat. The béarnaise sauce is best made at the last minute but will hold set over a pan of simmering water or in a switched off but warm oven.

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T-Bone Steak with Shallot & Tarragon Butter

The ultimate steak for those who really want to push the boat out is the T-bone. Of course they are much larger than a regular steak so you may find that each one could serve up to 2 people depending on the appetites of your guests….

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Stuffed Braised Beef with Crushed Potato and Parmesan Gratin

The long slow cooking of the stuffed beef rolls results in an intensely flavoured, meltingly tender dish. The lining of the proscuitto inside the beef is especially important for the flavour of the dish.

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Beef Wellington

If you are thinking of a change from the regular festive fare there must be no better recipe to showcase a beautiful piece of Irish beef fillet than this. How often have you seen Beef Wellington and wondered how to make it? Well here’s the answer and it’s not half as difficult as you’d think. It is a wonderful classic dish that no one ever seems to tire of and keeps the cost of fillet steak to a minimum. It can be made up to 12 hours in advance and kept covered in the fridge until needed which means that you can relax and enjoy the day as much as your guests. Just remember to give it a little longer in the oven if you are using it straight from the fridge.

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Braised Beef with Irish Stout and Parsley Dumplings

This is comfort food at its best. What could be nicer than a plate of steaming beef stew on a cold winter’s day?

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