Recipe Search Results

Results 1 - 20 of 51
Cuisine type: All
Chef: All
Main ingredient: Beef

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Daube de boeuf Provençale, by Bruno Loubet

Daube de boeuf ProvençaleThis recipe was created by Bruno Loubet, who has returned from Australia to become head chef at Clerkenwell's Zetter hotel in London.
Posted: 04 February 2010

Jason Atherton's onglet steak with pumpkin jam, ratte potatoes and beef sauce

Onglet of beefJason Atherton's onglet steak with pumpkin gam, ratte potatoes and beef sauce.
Posted: 08 December 2009

In Season: Carpaccio of beef with barigoule vegetables and quali's egg

Carpaccio of beefStuart Gillies is the head chef of the Boxwood Café, London.
Posted: 04 December 2009

Shaking Beef (Bo Luc Lac) by Charles Phan

Shaking Beef (Bo Luc Lac) Charles Phan is the chef-proprietor of the Slanted Door restaurant in San Francisco.
Posted: 21 August 2009

Tail of fillet of beef classically roasted with a salad of peas, malt vinegar and black pepper, liquorice charcoal and purple potatoes - by Glynn Purnell

Make a malt vinegar and black pepper glaze by boiling the sugar and the peppercorns to a thick syrup. Pass through a chinois and add four big turns of pepper to season.
Posted: 21 May 2008

Slow-roasted fillet of Scotch beef- by André Garrett

The beef is a cross between Aberdeen and Charolais.
Posted: 24 April 2008

Daube de Boeuf, by Pierre Koffmann

Daube de BoeufCut beef into cubes and brown in a pan. Seal well, until golden brown. Add flour, cook for one minute then put pan to one side....
Posted: 23 October 2007

Rump steaks with shallots and marrowbones, by Pierre Koffmann

Rump steaks with shallots and marrowbonesSeason marrowbones well. Roast in a hot oven for about 10 minutes until marrow is soft. Reserve. Pan-fry rump steaks...
Posted: 23 October 2007

Peppered beef and macadamia salad - by Sally James

Preheat a grill, barbecue or non-stick frying pan until very hot (if using a frying pan, add a little olive oil). Cook the steaks for 3-6 minutes on each side.educe heat if necessary.
Posted: 31 May 2007

Baked fillet of Buccleuch beef, brioche, mustard and herb crust, button onion and oyster mushroom fricassee, by Simon Young

Season the beef fillet and seal in a hot pan with the vegetable oil on all sides. Remove from the pan and brush with some of the grain mustard...
Posted: 25 April 2007

Tournedos Rachel (from Auguste Escoffier, Ma Cuisine)

Put the shallot, crushed peppercorns and claret in a saucepan, set over high heat and reduce the wine by one-third. Add the veal stock and bouquet garni and bubble gently for about 20 minutes,
Posted: 03 April 2007

Beef fillet with shallots and Guinness

Ingredients (Serves four) 2tbs olive oil 600g beef fillet 12 shallots, peeled 2 red onions, sliced 1tbs tomato purée 3 cloves garlic, peeled 400ml Guinness 3 sprigs thyme Salt and pepper 25g butter 1tbs flour Mashed potato, to serve 2tbs chopped chives, to garnish
Posted: 22 March 2007

Braised oxtail with cèpes, salsify and beef marrowbone by Tom Aikens

Ingredients (Serves eight) 8 medium-large pieces oxtail 3tbs plain flour Sea salt and pepper 150ml vegetable oil 60g butter 30 button onions, peeled 100g smoked bacon, cut into lardons 500g fresh cèpes, sliced lengthways Small bunch thyme 1 bottle red wine 1 litre white chicken stock 10 sticks salsify 8 pieces bone marrow, 7.5cm tall Method Season the oxtail and lightly flour, using 2tbs of flour. Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes. Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add
Posted: 14 February 2007

Fillet of beef with flat leaf parsley and shallots - by Chris Bradley

Reduce vinegar, wine, garlic, shallot and seasoning to a moist purée. Liquidise it with butter and parsley. To make sauce, blitz this together with equal quantities of well-flavoured beef stock.
Posted: 11 September 2006

Roasted rondel of veal fillet, sweetbreads and girolles with a tomato compote and Parmesan tuiles - by Stephen Shore

Roast the veal fillet for five minutes on each side, then leave to rest for a further five minutes.
Posted: 11 September 2006

Veal medallions and packages with wild mushrooms and date and parsnip purée - by Charlie Palmer

Heat the oil in a large pan and fry the veal. Take out of the pan and replace with the vegetables and garlic. Deglaze with stock, return the meat to the pan and simmer until tender (about one hour).
Posted: 11 September 2006

Oxtail ravioli with ginger duck broth by John Torode

RecipeBring a large pan of salted water to the boil, add a dashof olive oil, put in half theravioli and cook for fourminutes (they will be done two minutes after they float to the surface).
Posted: 11 September 2006

Lemon-braised veal shin with roast courgettes

Season both sides of the veal shin liberally with salt and pepper. Heat the oil and butter in a frying pan, add the veal and cook on one side until brown, then turn over and brown on the other side.
Posted: 11 September 2006

Bife-ana

Slice the onions and toss them with parsley chilli pepper and garlic. In a bowl layer slices of rump steak with plenty of onion and parsley mix.
Posted: 11 September 2006

Steak, oyster and ale pudding by Alan Laycock

Fry onions in beef dripping with a little salt and cook for 20 minutes. Add chuck steak and brown. Add tomato purée and cook until a good rich colour, then add the liver.
Posted: 11 September 2006

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9th February 2010