BEEF WELLINGTON

Looking to surprise your guests? Prepare a superb beef fillet in a crust of pastry and mushrooms. This timeless classic owes its name to the Duke of Wellington and dates back to 1851. Serves 6 people. Preparation Heat the oil and 50g of butter in a small pan, add the onion and shallots and cook

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BRUSCHETTA OF BEEF SIRLOIN

Fantastic bruschetta of beef sirloin has a thousand flavours. The base, made ​​with homemade bread cut into slices, it is a meal in itself! Preparation Preheat the grill. To prepare the sauce, pour the yogurt into a bowl and stir in the cream, orange juice, horseradish, dill and spring onions. Add salt and pepper to

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CLASSIC PEPPER STEAK

Nothing’s better than a beef steak served with a delicious creamy sauce and accompanied by roast potatoes, buttered spinach and fresh seasonal salad. Simply delicious! Preparation Preheat the oven to 190 ℃ . Sprinkle and press crushed peppercorns on both sides of the steak. Heat the butter and oil in a nonstick pan with a

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MARINATED FILLET OF BEEF WITH HERB DRESSING

This delightful fillet of beef sandwich will appeal to the whole family. Preparation Prepare the beef the day before. Mix the olive oil, ginger, garlic, sherry and soy sauce. Put the fillet in a shallow dish. Pour the marinade over the meat. Cover and refrigerate overnight, turning occasionally . Bring the oven to 200 ℃

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STUFFED BEEF ROLLS WITH RED WINE SAUCE

This dish requires a bit of time to prepare, but the slow cooking will definitely proove worthwhile. The beef is tender and will melt in the mouth … Bon appétit! Preparation Start with the filling. Heat the oil and butter in a pan, add the onion and thyme and fry for about 5 minutes until

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BEEF CARPACCIO WITH ROASTED BEETS AND PARMESAN SHAVINGS

For 6-8 people Difficulty Rating: 2/5 Prep: 10 mins Cook: 2hrs, 30 mins Preheat the oven to 220C (450F), Gas mark 7. Remove the beef from fridge 30 minutes before you intend to use it to allow it to come back to room temperature. Scrub the beetroots, then trim off the tops. Pat dry with

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