Recipe Search Results

Results 21 - 40 of 51
Cuisine type: All
Chef: All
Main ingredient: Beef

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Bavette of beef tartare wrapped in bresaola by Clive Dixon

Put the white and red wines in a pan and bring to the boil. Ignite the wine to remove alcohol. When the flames die down, remove from heat and add the remaining ingredients, except the beef and salt.
Posted: 11 September 2006

Rump cap of Scotch beef, fried blade, blade mash, red wine and foie gras sauces by Clive Dixon

Pan-fry the rump steak for three to five minutes on each side. Wrap it in clingfilm and rest.
Posted: 11 September 2006

Styrian Almochse with parsnip sauce by Helmut Österreicher

Put the shin, rump and mirepoix in a pan. Cover with water. Add juniper berries and bouquet garni. Boil, skim and add salt. Simmer until tender (about two hours).
Posted: 11 September 2006

Grilled fillet of Islay beef with peat-smoked Loch Gruinart oysters flavoured with Ardbeg single malt whisky by Scott Chance

Season the steaks and place under a hot pre-heated grill. Cook to preferred degree.
Posted: 11 September 2006

Steamed fillet of beef in bone marrow dumpling and tapenade - by Janni Kyritsis

Put the marrow, crumbs, nutmeg, salt and pepper into a processor. Blend, add eggs and blend again. Fold in cream and herbs. Knead to a pliable dough, but don't over-mix. Chill. Divide into eight pieces.
Posted: 11 September 2006

Beef Wellington - by Brian Turner

Beef Wellington - by Brian Turner It's a classic dish and who better than Brian Turner to advise on how to make the perfect Beef Wellington.
Posted: 11 September 2006

Borscht terrine with pirags - by Martin Blunos

Put all the ingredients for the terrine except the gelatine into a large pan, cover with cold water, bring to the boil and skim. Cover and simmer until the beetroot is cooked.
Posted: 11 September 2006

Wild Ginger beef curry - by Jim Han Lock

First make the curry paste by placing all the ingredients in a food processor and blending to a thick paste.
Posted: 11 September 2006

Tournedos of beef with asparagus, artichokes and polenta - by David Sharland

Heat the oil in a pan and fry the beef. Take the beef out of the pan, set aside and keep hot.
Posted: 11 September 2006

Neua dtom kem - beef shank braised with sugar cane and star anise - by David Thompson

Trim and blanch the beef. Refresh.
Posted: 11 September 2006

Milk-fed veal cutlet with saffron pasta and broad beans

RecipeShallow-fry veal cutlets in oil until evenly golden each side. The veal should be well cooked but moist inside. Reheat the pasta and beans together.
Posted: 11 September 2006

English Meat Pie - by Michael Connor

o make the pastry rub the lard into the flour and salt and finish in the normal way. To prepare the filling trim and cube the beef place in a pan and cover with water.
Posted: 11 September 2006

Tournedos of beef with asparagus artichokes cepes and beetroot polenta

Heat the oil in a pan and fry the beef. Take the beef out of the pan set aside and keep hot.
Posted: 11 September 2006

Filet de boeuf au pesto

Seal tournedos until pink and remove from the pan. Heat Cannoise mixture in a pan and place a tablespoon on top of each tournedos.
Posted: 11 September 2006

Sauteed fillet of beef with braised oxtail, pomme purée and red wine sauce

Pre-heat the oven to 180ºC gas mark 4. Trim the oxtail of all sinew and fat. Cut into segments and season with salt and pepper. Colour the oxtail in half the butter in a braising pan.
Posted: 11 September 2006

Japanese curry

At first many Europeans find Japanese curries bland but because they are so mild the flavours of the meat and vegetables are not lost. Japanese curry comes in blocks that look like chocolate - it is best to use one of the proprietary brands such as House or S&B.
Posted: 11 September 2006

Chocolate and rosewater mousse with an orange blossom crème brûlée

Line the base of a rectangular shallow container with chocolate sponge. Over a simmering bain-marie whisk the eggs and sugar into a light sabayon.
Posted: 11 September 2006

Fillet of beef, ravioli of the blade, oyster mushrooms, white leek and tarragon

For the ravioli, trim and tie the blade of beef, then salt for four hours. Remove the salt and marinate with the red wine, port, bouquet garni and rosemary, and leave to marinate for 12-24 hours.
Posted: 11 September 2006

Minute steak sandwich with red onions and fried eggs

Peel the onions and cut into eight even segments. Blanch in boiling water. Drain. Sauté in olive oil until tender.
Posted: 11 September 2006

Braised oxtail

Braise the oxtail leaving the meat on a rack to cool slightly. Remove meat from fat and bone place in a bowl and season. Add creamed horseradish and bind the mixture with a reduction of the cooking liquor.
Posted: 11 September 2006

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21st March 2010