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Meat2eat - Beef Recipes
BEEF RECIPES |
CHICKEN RECIPES | PORK RECIPES |
LAMB RECIPES | DUCK
RECIPES
Spinach and Fetta Rolled Beef Roast
1 x kg eye fillet
1 bunch English spinach, washed, blanched and squeezed dry
100gm sun dried tomato and oil
40 gm fetta crumbled
200 gm prosciutto slices
Vegetables
for roasting - parsnips, potato and carrot
Pre-heat oven to 200C. Slice fillet lengthways similar to a baguette leaving
approx 2cm at each end unsliced. Open out fillet. Place half the spinach on the
fillet followed by the sun dried tomato and fetta. Place rest of spinach on top
and then cover with prosciutto. Tie at 4cm intervals to hold closed. Place into
baking dish with the vegetables cut into small pieces and cover with oil from
the sun dried tomatoes.
Roast for approx 30 mins for rare or slightly longer for medium or well done.
Slice beef and serve with vegies and perhaps a little mustard or horseradish
sauce.
Steak Bolognese
1 x sirloin steak per serve, thick cut
1 x Fresh onion sliced thick
2x Tomatoes sliced thick
1 cup organics summer tomato and basil sauce -available at Meat2eat.
Grated cheese to cover
Preheat oven to 170C. In a baking tray lined with foil place the steak topped
with onion , tomatoes and sauce. Cover with foil and bake for approx 30 mins
(check if further cooking for medium or well done is required)
Remove foil and cover with cheese, return to oven and bake until cheese is
melted. Serve crusty bread and red wine.
Pepper Steak
60gm butter
6 pieces of eye fillet
1 tablespoon of green peppercorns
1 tablespoon of brandy
2 tablespoons of port
1 tablespoon of seeded mustard
300ml thickened cream
Heat butter in a large frying pan, add steaks and cook on high heat for 2
minutes per side. (add extra time if medium or well done required). Transfer
steaks to a baking dish and cover with foil. Keep warm in a low oven. Add
peppercorns and brandy to pan and ignite the brandy, remove from heat and let
flame subside. Stir in Port, mustard and cream, bring to the boil stirring
consistently for 2 minutes until sauce has thickened slightly.
Serve over steak immediately .
Honey Glazed Roast Beef
1/12kg scotch fillet
1 tsp olive oil
1 tsp freshly ground black pepper
1 tbsp honey
1 tbsp lemon juice
1 tbsp fresh thyme leaves
1 cup white wine
1/2 cup beef stock
1. Preset oven 200C. Heat fry pan & add oil, brown beef on all sides.
2. Place in roasting pan & cook for 15mins. reduce heat to 180c and cook for
another 30 - 35mins
3. Brush with the honey, lemon juice & thyme mixture, during the last 5 mins of
cooking.
4. Remove from the oven & leave to rest, covered with foil while you make the
sauce.
5. Remove any excess fat from pan & place the pan over a medium heat.
6. Add the wine & stock & scrape off any meat residue from the pan. bring to the
boil and reduce by 1/3.
7. Serve the beef sliced with a corn & potato mash & steamed vegies.
Wagyu Meat Balls
by Chef Guiles Paggatto
500gr Wagyu mince
1 onion diced finely
1.5 tablespoons of butter
3 garlic cloves crushed
2 slices of white bread with no crusts
milk
1 tablespoon wholegrain mustard
1 tablespoon BBQ sauce
1 tablespoon tomato sauce
1 egg
Sauté onion butter and garlic in a small pan till onions are soft and allow to
cool when softened
place mince in bowl with mustard BBQ and tomato sauce egg and cooled onion
mixture
in a separate bowl soak bread in milk (use enough milk to well soak the bread).
Break up the the bread with a folk so it is all mashed up and then add to the
mince mixture
Mix meat mixture and when well mixed roll the mixture into small balls and place
on a well oiled baking tray....cook for 10-15 minutes in a 180C oven.
Serving Suggestions
With salad
As an appetiser for Christmas parties with sweet chilli as a dipping sauce
As patties for beef burgers
On
top of tomato sauce and spaghetti
Port Mushroom Sauce for Steak.
Fresh mushrooms
Fresh garlic
Port
300ml fresh cream
Butter
Sautee thinly sliced mushrooms in butter and fresh crushed garlic until slightly
soft. Add 2 or 3 cap fulls of port and some ground black pepper and salt to
taste. Remove from heat and add cream. Place back on low heat and stir
continuously until sauce reduces by half. Check if a little more salt and pepper
is need (or port.)
Serve over hot steaks from BBQ.
Contact us for more info
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