Gourmet + Beef recipes (16)

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Beef bourguignon

Recipe by: AnneFrancoise

Reviews(1)

The secret to Beef bourguignon? Slow cooking and letting the flavours meld overnight.

Beef Fillet with Ginger-Shiitake Brown Butter

Recipe by: Ryan Nomura

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Asian inspired flavours with a French technique give this dish it's own uniqueness. It's easy to make as well!

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Chateaubriand

Recipe by: Rayna

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This classic cut of steak, also known as fillet mignon and fillet steak, is a thick cut from the tenderloin. It's best cooked simply to preserve it's rich flavour.

Herbed and Spiced Roast Beef Fillet

Recipe by: Eileen D.

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Roasting two large beef fillets instead of one ensures even cooking, especially important if you are serving this to guests. (The beef needs to be coated with the spice mixture, then chilled for at least six hours before roasting.)

Mini Beef Wellingtons and Red Wine Sauce

Recipe by: MSVIC04

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This recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The fillets are topped with a mixture of liver pate and mushrooms and wrapped with puff pastry and served with a red wine sauce!

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Pan Fried Calves' Liver with Lemon Thyme

Recipe by: Marta Olynyk

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Sliced calves' liver gently pan fried in olive oil with fresh lemon thyme. The lemon thyme contrasts wonderfully with the liver.

Penne salad with bresaola and black olives

Recipe by: Norma MacMillan

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Fresh basil, rocket, peppers, olives and tomatoes give a summery, Mediterranean flavour to this prepare-ahead salad. It makes a nutritious main course because it's high in starchy carbohydrates with just enough protein from the bresaola, which is Italian cured beef. To complete the theme, serve it with olive ciabatta.

Roast Beef Fillet with Shallots and Port Wine Sauce

Recipe by: Christine L.

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The shallot sauce takes some time, but is well worth the effort. This is definitely a dinner party dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

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Roast Fillet of Beef Stuffed with Lobster

Recipe by: MIKE SNOW

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This beef fillet roast is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.

Rock Salt Roast Beef

Recipe by: Dorothy Young

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Make a roast with a difference - not only is this roast beef toothsome and juicy, it is easy to prepare. An impressive dinner party dish, especially when you crack the salt shell for your guests.

Sirloin Steak Diane

Recipe by: Colin Price

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For a rich, sophisticated meal, try this flambéed sirloin steak pan-fried with onions, mustard and a mushroom cream sauce.

Steak with Pecorino and rocket

Recipe by: Marco Pierre White

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The longer the beef’s been hung, the better. I look for a steak that’s at least 28 days mature, not one of those pink, fresh steaks – there’s no flavour in them. I search for a good coating of fat round the eye of the meat.

Steak with Roasted Garlic and Red Wine Reduction

Recipe by: Warner Beatty

Reviews(3)

Roasted garlic adds great flavour to steak. Red wine is reduced with the pan juices for the sauce.

Thai beef salad with papaya

Recipe by: Azmina Govindji

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Sweet juicy papaya, crisp leaves and aromatic herbs are a sensational combination in this Thai-inspired salad. Thai fragrant rice – jasmine rice simmered in stock and scented with lime leaves – is the perfect complement. If you can't get fresh lime leaves easily, they are available in jars at some supermarkets.

Veal escalopes with lemon garlic sauce

Recipe by: Norma MacMillan

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There's a whole head of garlic in this recipe, but after slow roasting, it comes out of the oven tasting mild and sweet. The mashed roast garlic adds a sublime but subtle perfume to the sauce.

Veal Marsala

Recipe by: Norma MacMillan

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Elegant enough for guests, easy enough for every day! Lean veal escalopes cook in a jiffy, and the Marsala sauce with mushrooms adds plenty of class.