Category: Beef

Beef recipes

June 2, 2014 Barbecue, Beef, Cheese, Main Courses, Pork

Gourmet Blue Cheese & Bacon Burgers

Gourmet Bacon and Blue Cheese Burger


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Gourmet Blue Cheese & Bacon Burgers
Author: 
Recipe type: Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This burger is good enough to go to war for. A beef and bacon combo patty stuffed with blue cheese, and served on our special homemade buns.
Ingredients
  • 600g Lean beef mince
  • 100g Streaky bacon
  • 5 ml Salt
  • 60g Blue cheese
  • 50g Butter
  • 4 x Gourmet burger buns (Click here for recipe)
  • Shredded crispy lettuce
  • Caramelized onion
  • Sliced pickled gherkin
  • Sliced cocktail tomatoes
Instructions
  1. In a large bowl, combine the beef, bacon and salt. Massage this together using your hands until it is well combined.
  2. Slice the blue cheese into 2mm thin slices.
  3. Toast the buns and prepare all of the other topping ingredients.
  4. Set your burger press to its thinnest setting and press out 8 burger patties.
  5. Working with 2 patties at a time, top one of the patties with some of the sliced blue cheese, leaving just enough space on the edge to seal.
  6. Place the other patty on top of this and gently press the edges down to seal the burger.
  7. Repeat with the remaining patties.
  8. Heat your pan over medium high heat, add the butter and fry the patties for 4 minutes per side. Remove from the pan and serve on the toasted buns with the other prepared toppings.

 

May 30, 2014 Beef, Chinese Recipes, Main Courses, Sauce Recipes, Steak

Beef Peppers with Black Bean Sauce

Beef with peppers and black bean sauce


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Beef Peppers with Black Bean Sauce
Author: 
Recipe type: Beef / Steak
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The deep flavors and aroma of beef peppers with black bean sauce make this dish a real winner. You can use fillet, ribeye or rump in this masterpiece.
Ingredients
  • 700g Fillet, ribeye or rump steak
For the marinade
  • 15ml / 1 Tbs light soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml / 1 Tsp Roasted sesame oil
  • 5ml / 1 Tsp Tapioca flour
  • 50ml Oil
For the Sauce
  • 1 Tbs Garlic, finely chopped
  • 1½ Tbs Ginger, finely chopped
  • 30g Spring onion, finely chopped
  • 1 Tbs Fermented black beans, roughly chopped
  • 1 Green pepper, cut into strips
  • 1 Red pepper, cut into strips
  • 1 Yellow pepper, cut into strips
  • 10ml / 2 Tsp Light soy sauce
  • 15ml / 1 Tbs Rice wine or dry sherry
  • 5ml / 1 Tsp Sugar
  • 40ml Chicken stock
  • 5ml / 1 Tsp Sesame oil
  • 15ml / 1 Tbs Tapioca flour
To Fry
  • 200ml oil
Instructions
To prepare and marinate the beef
  1. Cut the beef into thin strips, across the grain
  2. Place the beef into a large mixing bowl, and add all of the marinade ingredients, except for the oil.
  3. Allow this to marinate for at least 30 minutes, then mix in the 50ml oil.
To make the sauce
  1. Finely chop the garlic, ginger and spring onion.
  2. Rinse and roughly chop the fermented black beans.
  3. Cut the peppers into thin strips.
  4. In a jug, combine the light soy, rice wine or sherry, sugar, chicken stock, sesame oil and tapioca flour. Stir until everything has dissolve.
To cook
  1. Heat your wok over high heat, add the 200ml oil and fry ⅓ of the beef for 0 seconds. Remove the beef from the wok using your slotted spoon, and repeat twice with the remaining beef.
  2. Carefully pour the oil from the wok, leaving just a tablespoon behind.
  3. Add the garlic, ginger and black beans and fry for 5 seconds until fragrant.
  4. Add the spring onion and continue to fry for 5 seconds.
  5. Add the peppers and continue to fry for 3 minutes.
  6. Add the wet sauce ingredients, stir this in briefly, then return the beef to the pan.
  7. Fry this for 60 seconds until the sauce has thickened and glazed all of the ingredients.
  8. Remove from the heat and serve immediately.

 

May 23, 2014 Beef, Main Courses, Steak

How to Cook a Perfect Rump Steak

How to cook the perfect rump steak


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How to Cook a Perfect Rump Steak
Author: 
Recipe type: Steak
Cook time: 
Total time: 
Serves: 2
 
Cooking any piece of meat with a strip of fat down the side requires special treatment. For a great rump steak, the fat has to be properly rendered and cooked without over-cooking the meat. This video demonstration will show you exactly how to do this, and cook the perfect rump steak.
Ingredients
  • 2 Rump steaks, cut 1 inch / 25mm thick
  • 30g Butter
Instructions
  1. Please view the video demonstration

 

May 18, 2014 Barbecue, Beef, Main Courses, Marinades and Rubs

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic, Ginger Marinade - Whats4Chow.com


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Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade
Author: 
Recipe type: Steak / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These ribeye steak kebabs are what memories are made of. The steak is marinated in light soy, garlic and ginger, then threaded onto skewers with caramelized red, yellow and green peppers. Grilled to perfection, these kebabs will have your guests coming back for more.
Ingredients
  • ½ Green pepper, cut into 20mm blocks
  • ½ Red pepper, cut into 20mm blocks
  • ½ Yellow pepper, cut into 20mm blocks
  • 40g Butter
  • 400g Center cut ribeye steak, cut into 20mm cubes
For the marinade
  • 1 Tbs Cornflour
  • 1 Tsp Garlic powder
  • 1 Tsp Ground ginger
  • 2 Tbs Light soy sauce
Instructions
  1. Heat your frying pan over medium high heat, add the butter and the peppers.
  2. Fry the peppers for 8-10 minutes until they are soft and charred and caramelized on the edges.
  3. Remove the peppers from the heat and allow to cool.
  4. Cut the ribeye steak into 20mm cubes (just less than an inch)
  5. Place the cubes in a large mixing bowl and add all of the marinade ingredients.
  6. Massage the marinade into the meat, then allow the meat to stand for 30 minutes.
  7. Thread the cubes onto skewers, alternating with different colored peppers.
  8. Grill the skewers on medium high heat for 3 minutes per side.
  9. Remove from the grill and serve immediately.

 

May 13, 2014 Beef, French Recipes, Main Courses, Sauce Recipes

Fillet Madagascar

Fillet Madagascar. Ribeye or fillet steak with green peppercorns and an awesome sherry cream sauce!


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Fillet Madagascar
Author: 
Recipe type: Steak
Cuisine: French Colonial
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Fillet Madagascar must be one of the tastiest beef dishes out there. The "Madagascar" comes from the Madagascan green peppercorns that the recipe calls for, however you may use any good quality pickled green peppercorns. Fillet Maddagascar is a real crowd pleaser, so if you want impress your friends and family, give this recipe a go!
Ingredients
  • 2 x 250g Fillet or ribeye steaks cut 40mm (1¾ inch) thick
  • 3 Tsp Madagascan green peppercorns
  • 30ml Medium cream sherry
  • 60ml Cream
  • Salt
  • 40g Butter
Instructions
  1. Roughly chop the peppercorns. (2 Tsp for the steak, 1 Tsp for the sauce)
  2. Cut 2 steaks from the center of the fillet or ribeye, 40mm thick
  3. Tap the steaks down with your meat mallet until 25mm (1 inch) thick
  4. Sprinkle a ¼ teaspoon of the peppercorns onto each side of the steaks and press this into the meat
  5. Heat your pan over medium high heat, add the butter and fry the steaks for 8 minutes, turning every 20 seconds.
  6. Remove and transfer the steaks to serving platters.
  7. Add the sherry to the pan, stir to deglaze, then add the remaining peppercorns.
  8. Stir this briefly, then add the cream. Stir this until totally combined, raising the pan from the heat if it gets too hot.
  9. When the cream sauce has thickened, spoon it over the steaks and serve immediately.

 

March 30, 2014 Beef, Main Courses, Mexican Recipes, Sauce Recipes

Ribeye con Queso Diabolo – Ribeye Stuffed with Jalapeno Cheese

Stuffed Ribeye Steak - Ribey con Queso Diabolo

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Ribeye con Queso Diabolo - Ribeye Stuffed with Jalapeno Cheese
Author: 
Recipe type: Steak
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ribeye steak, butterflied and stuffed with a spicy melted mix of mature monterey jack (or cheddar), jalapenos and onion. The stuffed fillet is then topped with a sweet jalapeno cream sauce and served with the accompaniments of your choice.
Ingredients
  • 2 x 250g Ribeye steaks (or fillet)
  • 70g Mature Monterey Jack or cheddar, grated
  • 1 Medium onion, finely chopped
  • 2 Jalapenos, de-seeded and cut into thin strips
  • 80ml Sour cream
  • 1 Tsp Dried cumin powder
  • 1 Tsp Garlic powder
  • 1Tbs Treacle sugar
Instructions
  1. Cut the steaks from the center of the fillet, 40mm thick, and tap them down with your meat mallet until 20mm thick
  2. Using a slicing knife or carving knife, butterfly the steaks
  3. Heat your pan over medium-high heat and fry the onions, half of the jalapenos, the cumin and garlic powder for 3-5 minutes until soft and they have taken on color.
  4. remove from the heat and stir in the grated cheese until it has melted into the mix
  5. Brush a heavy roasting pan or a heavy based oven-proof frying pan with oil
  6. Place the steaks in the pan and fill them with the jalapeno cheese mix. Close the steaks and brush lightly with oil
  7. Grill these (under preheated grill) on the top shelf of your oven for 6 minutes
  8. While the steaks are grilling, fry the other half of jalapeno strips for 3 minutes, then add the sour cream. Stir until sour cream has started to melt in
  9. Add the treacle sugar and stir the sauce until the sugar has dissolved
  10. Season with salt and pepper, remove from the heat and keep warm
  11. Remove the steaks from the oven and let them rest for 5 minutes,
  12. Transfer the steaks to serving platters, top with the sauce and serve immediately

 

March 14, 2014 Beef, French Recipes, Main Courses

Steak au Poivre – Pepper Crusted Steak

Learn how to make steak au poivre - pepper crusted steak


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Steak au Poivre - Pepper Crusted Steak
Author: 
Recipe type: Steak
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Learn how to make steak au poivre or pepper crusted steak with this easy video tutorial.
Ingredients
  • 2 x 200g Fillet steaks (or ribeye)
  • 30ml Vegetable oil
  • 3 Tbs Black peppercorns, roughly crushed
  • 45g Butter
  • 30ml Cognac (or brandy)
  • 60ml White wine
  • 60ml Cream
Instructions
  1. Rub the steaks with the oil
  2. Drench the steaks in the cracked black pepper so the both sides of the steaks have a good coating of pepper
  3. Heat your pan until smoking hot, add the butter and fry the steaks for 6-10 minutes, turning every 15 seconds
  4. In the last turn-cycle, add the cognac and ignite it with your blowtorch, or by tipping the pan slightly over the gas. Stand back when you do this.
  5. Remove the steaks from the pan and transfer them to heated platters.
  6. Add the wine to the pan and stir briefly to deglaze the pan.
  7. Add the cream and stir to combine. Remove from the heat.
  8. Spoon the sauce over the steaks and serve.

 

February 25, 2014 Beef, Main Courses, Sandwiches

Philly Cheese Steak

Learn how to cook the perfect Philly Cheese Steak


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Philly Cheese Steak
Author: 
Recipe type: Sandwich
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Step-by-step how to make a Philly Cheese Steak sandwich.
Ingredients
  • ¼ Green Pepper diced
  • ¼ Red Pepper diced
  • 4 White mushrooms, thinly sliced
  • 2 medium onions cut into half rounds
  • 2 Gherkins cut into spears
  • 200g Cheese Whiz or Provolone cheese, melted in your double boiler or microwave
  • 300g Rib-eye steak, slice thinly across the grain
  • 1 x 8 inch (20cm) Hoagie roll (a French roll is a suitable substitute)
Instructions
  1. Over high heat, fry the onions, green peppers and mushrooms until golden brown and caramelized (8-10 min)
  2. Remove the vegetables from the pan
  3. Add a little more oil to the pan and fry the steak until well-browned
  4. Arrange the steak in the center of the pan (roughly in the shape of the roll)
  5. Return the vegetables to the pan on top of the steak
  6. Spoon the cheese over the steak and onions and allow to settle
  7. Remove the pan from the heat and transfer the filling to the roll
  8. Slice the roll into 2 and transfer to 2 platters, garnish with the gherkin spears

 

February 22, 2014 Beef, Cheese, Main Courses

Blue Cheese & Parmesan Rib-Eye Steak

Learn how to cook the perfect ribeye steak, with parmesan crust and blue cheese


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Blue Cheese & Parmesan Rib-Eye Steak
Author: 
Recipe type: Steak
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Dry-aged rib-eye steak crusted with parmesan cheese, and melted over with blue cheese - a meal fit for the kings of kings!
Ingredients
  • 4 Center-cut rib-eye steaks, cut 25mm / 1 inch thick
  • 40g Grated parmesan cheese
  • ½ Tsp Cracked black pepper
  • 125g Strong blue cheese
  • 1 Egg lightly beaten
  • 100g Butter for frying
Instructions
  1. Place the steaks on a rack and allow them to air-dry for 24 hours in your refrigerator
  2. Remove the steaks from the refrigerator, allow them to come to room temperature (about 1 hour)
  3. Brush the flat sides of the steaks lightly with the egg
  4. Mix the parmesan and the pepper and sprinkle a layer onto a flat plate
  5. Press the steaks into the parmesan to coat the flat sides evenly, adding to the parmesan on the plate between sides
  6. Heat your pan until smoking hot, add 50g of the butter and add 2 of the steaks
  7. Turn the steaks every 15 seconds, twelve times (a total of 3 minutes) The steaks should be golden brown and crispy
  8. Remove from the pan, add the other 50g of butter and repeat with the remaining streaks
  9. Pre-heat your oven grill
  10. Place all of the steaks into a roasting pan and crumble the blue cheese evenly over the steaks
  11. Grill the steaks on the second tier from the top of the oven for 6 minutes (medium-rare) or 8 minutes (medium)
  12. Remove the steaks from the oven, allow them to rest for 5 minutes before serving

 

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