Beef recipes Archives

Beef recipes

Hot cross beef burgers with spicy slaw

20 minutes

Beef recipes

Seared beef carpaccio with fig- and-fennel salad

1 minute

Beef recipes

Stir-fried beef and vegetables with teriyaki sauce

10 minutes

Asian recipes

Thai pot-roasted beef neck

4-5 hours

Beef carpaccio with nectarine salad

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 minute

Ingredients

2 T canola oil
500 g beef fillet
4 T black peppercorns, crushed
2 T flaked sea salt
50 g Parmesan, grated

For the salad:

4-6 ripe nectarines
75 g Woolworths baby herb leaves
15 g Woolworths baby pea shoots
1 fennel bulb

For the English mustard dressing, mix:

3 T English mustard
1 T apricot jam
4 T red wine vinegar
125 ml extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

1. Heat the canola oil in a pan over a high heat. Coat the fillet in the crushed peppercorns and salt, then sear in the hot pan until the fillet is just browned, no more than 1 minute.

2. Allow the fillet to rest for 5 minutes, then wrap tightly in clingwrap and chill for 1 hour.

3. To serve, remove the clingwrap from the fillet and slice as thinly as possible using a sharp knife. Place the sliced fillet on a serving dish and top with the salad. Drizzle the dressing over and top with Parmesan.

4. To make the salad, thinly slice some of the nectarines and cut others into wedges. Toss with the baby herb leaves and pea shoots. Using a vegetable peeler, thinly shave the fennel bulb and mix with the salad.

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Hot cross beef burgers with spicy slaw

Seared beef carpaccio with fig- and-fennel salad

Spicy beef kebabs

Beef carpaccio salad

Turkish-style beef cake

Stir-fried beef and vegetables with teriyaki sauce

Thai pot-roasted beef neck

Gorgonzola and garlic foccacia topped with beef meatballs and rocket

Beef carpaccio with nectarine salad

Beef carpaccio with nectarine salad

Ingredients

Method