Beef

Peppered Scotch Fillet With A Carrot & Herb Salad

Peppered Scotch Fillet With A Carrot & Herb Salad

Prep Time 10 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 4 x 200g beef scotch fillet steaks fat trimmed
  • 2 bunches baby carrots trimmed, scrubbed
  • 1 large red onion cut into thin wedges
  • 3 tbsp olive oil
  • 2 x 250g packets microwave 7 ancient grains
  • 1/2 cup parsley leaves
  • 1 cup small mint leaves
  • 30 g goats cheese crumbled

Instructions
 

  • Preheat oven 200°C (180°fan-forced). Line a baking tray with baking paper. Add carrots and onion, drizzle with 1 tablespoon oil, season and toss to coat. Roast in oven for 25-30 minutes or until tender. Halve carrots.
  • Meanwhile, rub steaks with 1 tablespoon oil and season generously with freshly ground black pepper. Heat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4-5 minutes each side or until cooked to your liking. Season with sea salt and set aside on a plate loosely covered in foil to rest for 5 minutes.
  • Prepare grains according to packet instructions. Set aside for 5 minutes to cool slightly. Place grains in a large bowl with carrots and onion and add pepitas, herbs and goats cheese. Drizzle with remaining oil, season and gently toss to combine. Serve with steaks.

Notes

Rump, sirloin or eye fillet steaks would also work well in this recipe.
Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender.
You could also cook the steaks in a large non-stick fry pan.
Swap the goats cheese for feta or ricotta cheese.
Keyword beef, steak
Beef

T-Bone steak with Chilli, Celery Salt & Charred Corn

T-Bone steak with Chilli, Celery Salt & Charred Corn

Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 4 T-bone steaks
  • 2 tbsp sea salt flakes
  • 1 stalk celery coarsely grated
  • 1 small fresh red chilli finely chopped
  • 2 tsp fennel seeds
  • 4 whole corn in husks
  • 50 g butter at room temperature
  • 2 tbsp chopped chives

Instructions
 

  • Remove the steaks from the fridge about 15-20 minutes before cooking.
  • Preheat oven to 180C. Line a baking tray with non-stick baking paper. Place the salt, celery, chilli and fennel seeds on the prepared tray. Bake for 12-15 minutes or until the salt mixture is light golden and celery dry. Cool on tray. Transfer to a bowl.
  • Meanwhile, preheat a char-grill to hot. Pull back the husks on corn, but do not remove. Brush corn cobbs with the butter, then sprinkle with chives. Season. Cover the cobbs with their husks again and twist at the ends. Char-grill or barbecue for 8-10 minutes, turning occasionally. Transfer to a heatproof plate.
  • Season the steaks with a little of the chilli and celery salt mixture. Cook steaks on same char-grill for 3-4 minutes each side for medium or cook until your liking. Transfer to serving plates and cover loosely with foil. Allow to rest for 5 minutes.
  • Serve the steak and corn with extra chilli and celery salt to season.

Notes

Use different spices in the sea salt mixture before baking such as coriander seeds, cumin seed or yellow mustard seeds.
Beef

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

Prep Time 15 minutes
Cook Time 1 hour
Servings 6

Ingredients
  

  • 1 kg beef topside roast
  • 1 Handful rosemary sprigs
  • 2 tbsp horseradish cream or horseradish mustard
  • Freshly ground pepper

Instructions
 

  • Heat your oven to 220°C. Unwrap the beef. Pat dry and rest for 1 hr to come to room temperature.
  • Take half the rosemary leaves off their sprigs and finely chop.
  • Mix the chopped rosemary with 2 tbsp horseradish cream and a good pinch of pepper. Rub the mustard mix all over the beef.
  • Sit the beef in a roasting tin that fits well. Cover the sides of the beef with foil so just the fat on top is exposed to the heat (this keeps it moist).
  • Put the beef in the centre of the oven, on the middle shelf. Turn the heat down to 180°C and cook for 45 mins for rare, 1 hr for medium-rare and 1 hr 15 mins for well done.
  • Transfer the beef to a board or warm plate, loosely cover with foil and rest for 30 mins.
  • Serve the beef in slices, with roast veggies and garnish with the remaining rosemary sprigs.
Beef

Beef Roast W. Giant Yorkshire Pudding

 

Beef Roast W. Giant Yorkshire Pudding

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Modern Australian, UK
Servings 4

Ingredients
  

For the Yorkshire pudding:

  • 2 large eggs
  • 70 g plain flour
  • 100 ml whole milk
  • vegetable oil

For the roast:

  • 400 g beef joint
  • 1 large potato
  • 2 carrots peeled and cut into batons
  • 2 parsnips peeled and cut into batons
  • 1 bunch Broccolini
  • 100 g sprouts
  • 300 ml of your favourite gravy

Instructions
 

  • To make the batter, crack the eggs into a bowl, then add the flour and whisk until smooth. Gradually add the milk and carry on whisking until the mixture has no lumps. Pour the batter into a jug and place in the fridge to chill for 20 minutes.
  • Season the beef joint with salt and pepper and place on an oven tray. Preheat the oven to 220°C fan. Place the tray in for and bake for 40 minutes or until cooked to your liking. Remove and cover the beef to rest. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Once they’ve come to the boil, cook for 2 minutes, then drain. Place the sprouts in a pan and cover with water, boil for 10 minutes.
  • Drizzle a little oil into an oven-proof frying pan and put it in the oven. Add a bit of oil to a roasting tin and place in the oven to heat. Carefully, tip the potatoes into the roasting tin, ensuring they’re all coated with oil, add the carrots, parsnips and Broccolini. Put the tin back in the oven. Pour the batter into the frying pan and put it back in the oven and cook for 25 minutes.
  • Check the Yorkshire pudding it should be golden brown. If it’s ready, take it out and set aside. Turn the potatoes and carrots and add the sprouts to the tin. Cook for a further 10 minutes and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.
  • Turn off the oven and put the Yorkshire back in to warm through. Take the beef out the oven and slice. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.
Beef

Scotch Fillet W. Herb & Fennel Butter

Scotch Fillet W. Herb & Fennel Butter

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 1 tsp Fennel seeds
  • 75 g Butter room temperature (Main)
  • 1 tsp Chopped rosemary or thyme
  • 1 Garlic clove crushed
  • 1 tsp Lemon zest
  • 4 Scotch fillet steaks
  • 1 Tbsp Oil

Instructions
 

  • In a dry non stick pan toast the fennel seeds until fragrant, about 1 minute.
  • Place into a mortar and pestle and crush. Add the butter, herbs, garlic, lemon zest and seasoning mixing well.
  • Place a piece of baking paper on the bench, place the butter on it and mould into a log. Wrap, twisting the ends and refrigerate until needed.
  • Heat a barbecue or griddle pan to a high heat. Rub the steak with oil and cook for 3 or 4 minutes each side until done to your liking.
  • Serve with a slice of butter on top and roast chat potatoes
Beef

CORNED BEEF, HORSERADISH AND PARSLEY WHITE SAUCE

CORNED BEEF, HORSERADISH AND PARSLEY WHITE SAUCE

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1.2 kg piece corned silverside corned beef
  • 1 onion peeled, studded with 6 cloves
  • 2 bay leaves
  • 2 tbsp brown sugar
  • 60 ml malt vinegar ¼ cup
  • 12 small new potatoes
  • Steamed greens to serve

Horseradish & parsley white sauce

  • 30 g unsalted butter
  • 1 1/2 tbsp plain flour
  • 430 ml milk
  • 1 tbsp horseradish cream
  • 2 tbsp finely chopped fresh parsley

Instructions
 

  • Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
  • Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion with cloves, bay leaves, sugar and vinegar.
  • Partially cover and keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
  • Cook until the silverside is tender, about 1 ½ - 2 hours, adding potatoes for last 30 minutes of cooking time. A fork should easily penetrate the centre of the meat and potatoes should be tender.
  • Meanwhile to make the sauce, heat butter in a medium saucepan over medium heat. Add flour and cook stirring, for 1 minute. Gradually start adding milk, stirring constantly until all the milk is combined and sauce is smooth. Cook stirring, until sauce comes to the boil and thickens, simmer for 2 minutes. Stir through horseradish and parsley, season to taste with salt and pepper.
  • Slice silverside against the grain. Serve with the potatoes, steamed greens and drizzle with the horseradish sauce.

Notes

Cooking the potatoes in the braising liquid adds flavour to the potatoes. Chopped fresh chives also work well in the horseradish sauce. You can substitute the butter with olive oil spread and milk with soy milk in the sauce for a dairy free version.
Beef

MALAYSIAN BEEF BOLAR BLADE ROAST

MALAYSIAN BEEF BOLAR BLADE ROAST

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1 kg beef bolar roast trimmed
  • 3 tbsp rendang curry paste
  • 2 tbsp coconut cream plus extra for drizzling
  • 2 leeks halved, washed and sliced
  • 500 g sweet potato peeled and cut into 2cm half rounds
  • 3 stalks curry leaves
  • 2 cinnamon sticks
  • 1 head broccoli cut into florets
  • 1 cup red rice
  • Lime to serve

Instructions
 

  • Preheat oven to 220°C (200°C fan-forced). Place beef on a plate, mix rendang paste and coconut cream and spread half of it over the beef to coat.
  • Place leek, sweet potato, curry leaves and cinnamon sticks in a large roasting tray. Mix remaining curry paste/coconut mixture with 1 cup water and pour over the vegetables. Place beef on top of the vegetables and cook in the oven for 20 minutes or until the beef is starting to turn golden brown.
  • Remove tray from oven and gently toss vegetables. Reduce oven to 180°C (160°C fan-forced) and cook for another 60 minutes for medium rare, covering with foil if overbrowning. Place beef on a plate, covered loosely with foil and rest for 10 minutes. Slice thinly.
  • Steam broccoli, and cook rice according to packet directions. Serve beef with rice, vegetables and some of the curry sauce on top.
Beef
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