A quick and easy recipe for individual beef Wellingtons. This recipe makes 6 so perfect if you have a small gathering of guests at Christmas or for another special occasion.
Recipe by: MARBALET
Beef rib joint is marinated in a mixture of ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, mustard and beer. This marinade tenderises the meat. It is the roasted to perfection. Serve on special occasions or Sunday lunch.
Recipe by: William Anatooskin
A rib of beef roast is coated in a mixture made with flour, pepper, salt, paprika, onion powder, garlic granules and celery seeds, then roasted to perfection. Serve as an alternative to Sunday lunch or on special occasions.
Recipe by: BarbaraC28
This roast is packed full of flavour and is perfect for Christmas dinner. A veal shoulder joint is stuffed with sauteed chicken, bacon and chicken livers, before being roasted to perfection. Leftovers can be used as sandwich fillers.
Recipe by: JaneyK
Super-easy roast beef that always tastes delicious. It's important to use top quality grass-fed, pasture-raised beef. I don't often buy beef, but when I do I always buy the best. You don't have to do too much with it then in terms of seasoning.
Recipe by: Elke_04315
Because it's Christmas, I thought, I would share with you a traditional Romanian Christmas dinner. Serve with mamaliga (polenta).
Recipe by: CookWithAnna
A rib of beef roasted the easy way. The next time you fancy a traditional Sunday lunch - make this your centrepiece, surrounded by all the usual trimmings of roasties, veg, Yorkshire pudding and gravy.
Recipe by: Dale
A crunchy deep crust of herb-flavoured breadcrumbs ensures a succulent roast beef. It's roasted with a selection of root vegetables and served with a rich gravy, made using the pan juices.
Recipe by: Maggie Pannell
Beef Wellington should always be served with the centre slightly pink. Enjoy!
Recipe by: Marla
You can't beat the simple flavour of garlic, thyme and salt and pepper on a good quality rib of beef. The juices make a fantastic gravy.
Recipe by: Chef Mike