BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

 

BEEF SCOTCH FILLET STEAKS WITH FRESH CHIMICHURRI SAUCE

Course Main Dish, Platter
Cuisine Modern Australian, Sth American
Servings 4

Ingredients
  

Steaks

  • 4 Scotch Fillet/Rib-eye steaks 1.5 – 2″ thick
  • Kosher or other flaky salt
  • Fresh cracked black pepper

Chimichurri Sauce

  • 1/2 cup extra virgin olive oil
  • 1 large lemon zest and juice
  • 3 cloves garlic minced
  • 1 large bunch flat-leaf parsley fine minced (or cilantro, if preferred)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon fresh cracked black pepper or to taste
  • 1/4 teaspoon ground cumin optional

Instructions
 

To make the sauce

  • Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
  • In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
  • Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.

For the steaks

  • Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.
  • Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
  • The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
  • Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.
  • Serve with the Chimichurri sauce.
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Posted on Categories BBQ, beef

Slow cooked beef ragu with creamy polenta

 

Slow cooked beef ragu with creamy polenta

Course Main Dish
Cuisine Italian, Modern Australian
Servings 6 serves

Ingredients
  

  • 1.8 kg Gravy Beef
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt

Creamy Parmesan Polenta

  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste

Instructions
 

  • Season the meat with salt and pepper on all sides and preheat the oven to 180C.
  • In an oven proof pot or casserole dish on medium high heat brown the steak on all sides with a little olive oil. Transfer to a plate and set aside.
  • Turn the heat to medium and add the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few miutes.
  • Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for a minute or two and stir in the tomatoes.
  • Add the dried and fresh herbs and combine with the veggie mixture. Let the mixture come to a slow boil and then place the beef back into the pot.
  • Turn off the stove top, put the lid on the pot and place the pot in the preheated oven. Cook for about 4-5 hours in the oven until the beef falls apart. Check for seasoning, adding the teaspoon salt if needed.
  • Serve over a Creamy Parmesan Polenta and enjoy!

To make the polenta

  • In a medium pot heat the milk on medium. Stir every once and a while so the milk won’t burn on the bottom. When the milk comes to a slow boil, add the polenta and stir.
  • Continue stirring the polenta until it thickens to a heavy creamy texture. Take it off the heat and add the parmesan cheese. Season with salt and pepper to taste.
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Posted on Categories beef

Beef Roast W. Giant Yorkshire Pudding

 

Beef Roast W. Giant Yorkshire Pudding

Prep Time 30 minutes
Cook Time 2 hours
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.
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Posted on Categories beef

THE ULTIMATE RUMP STEAK SANDWICH

THE ULTIMATE RUMP STEAK SANDWICH

Course Lunch, Main Dish, Platter
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 500 g rump steak
  • 1 in large red onion cuthalf and sliced
  • 2 tbsp olive oil
  • 1/2 cup beetroot relish
  • Ciabatta loaf sliced through the middle and quartered
  • 80 g baby rocket leaves
  • 2 tomatoes sliced
  • 4 slices of tasty cheese
  • Salt and cracked black pepper to taste

Instructions
 

  • Preheat a barbecue flat-plate or chargrill pan to hot. Brush steaks with 1 tbsp olive oil, season with salt and pepper and cook for 2 – 3 minutes per side or until cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.
  • While steaks are resting decrease heat to medium and cook onion with remaining olive oil on one side of the barbecue flat-plate, stirring, for 5 to 6 minutes or until softened and lightly golden. Toast ciabatta on the other side of the barbecue until toasted.
  • Trim cooked steaks of any excess fat and slice steaks thinly against the grain.
  • Spread relish across bread bases and top with rocket, tomato, cheese, sliced steak, onions and bread tops. Serve with a salad.

Notes

Photo & Recipe Credit - Australian Beef
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Posted on Categories beef

CORNED BEEF, HORSERADISH AND PARSLEY WHITE SAUCE

CORNED BEEF, HORSERADISH AND PARSLEY WHITE SAUCE

Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
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 ¼ cup malt vinegar
  • 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.
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Posted on Categories beef

Porterhouse Steak W. Nicoise Salad

Porterhouse Steak W. Nicoise Salad

Course Lunch, Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 4 porterhouse steaks fat trimmed
  • Basting sauce
  • 1 tsp Dijon mustard
  • 2 cloves garlic crushed
  • 200 g green beans trimmed
  • 200 g punnet grape tomatoes halved lengthways
  • 4 eggs
  • 1 Lebanese cucumber halved and sliced
  • 1 baby cos lettuce washed and spun dry

Herb vinaigrette

  • 1 tbsp each red and white wine vinegar
  • 1 tbsp chives finely chopped, plus extra to serve

Instructions
 

  • Place steaks on a plate. Combine basting sauce ingredients with 1 tbsp olive oil in a small bowl and brush onto both sides of the steak.
  • Preheat a BBQ to hot and cook steak for 3 minutes each side, rest and slice.
  • Place green beans in a medium bowl and pour over boiling water, allow to sit for 3-4 minutes until cooked but still a little crisp, then drain and refresh in iced water.
  • Place eggs in a small saucepan and cover with cold water, bring to the boil then lower heat and simmer for 6-8 minutes. Drain and cover with cold water. Peel and quarter.
  • Combine vinaigrette. Assemble salad ingredients. Top with beef and eggs. Pour over vinaigrette.

Notes

Vinaigrette, salad and eggs can be prepared ahead of time. You can leave the anchovies out of the basting sauce if you prefer. Try with scotch fillet or rump steak.
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Posted on Categories beef

One Pan Mexican Beef Mince

One Pan Mexican Beef Mince

Course Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 teaspoons extra virgin olive oil
  • 1 in red onion remove ends and papery skin, cuthalf and slice
  • 1 red capsicum remove seeds and stem, and chop flesh
  • 1 green capsicum remove seeds and stem, and chop flesh
  • 500 g beef mince
  • 2 tablespoons no added salt tomato paste
  • 1 cup salt reduced beef stock
  • 250 g packet 2-minute brown and wild rice blend
  • 1 avocado remove stone and skin, dice flesh

Instructions
 

  • Heat oil in a frying pan over a medium-high heat, add onions and cook, stirring occasionally, for 5 minutes or until starting to brown.
  • Add garlic and cook for 30 seconds.
  • Add mince and cook, breaking up with a wooden spoon for 6- 8 minutes or until brown.
  • Add tomato paste, stock and ½ a cup of water and bring to a simmer.
  • Add rice, reduce heat to medium-low and cook uncovered for 8-10 minutes or until all the liquid is absorbed.
  • Place in a bowl and top with avocado.

Notes

For extra spice and flavour add smoked paprika, dried oregano and ground cumin to the onions when they are brown. You could also try topping with some fresh coriander, lime and red chill and a dollop of sour cream when serving.
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Posted on Categories beef

Brie Stuffed Burgers With Sweet Chilli Corn Salsa

Brie Stuffed Burgers With Sweet Chilli Corn Salsa

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

BURGER

  • 700 g minced beef
  • 220 g Brie rind removed + cubed
  • 1 tablespoon worcheshire sauce
  • 4 slices cooked bacon
  • 4 hamburger buns toasted

SWEET CHILI MAYO

  • 1/2 cup good quality mayo
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Thai Sweet Chili Sauce
  • 2 tablespoons fresh basil chopped
  • pinch of salt + pepper

GRILLED CORN SALSA

  • 2 ears grilled corn
  • 1 peach diced
  • 4-8 cherries pitted + diced
  • 1 jalapeno seeded + diced
  • juice of half a lemon
  • 1/3 cup fresh basil chopped
  • pinch of salt

Instructions
 

  • To make the burger patties, form 4 patties and flatten slightly. pull away some meat from the middle of each pattie and add some cubes of brie. Form the patties over the brie and then flatten slightly to a burger. You should end up with the brie in the centre of the meat so it doesn’t escape when grilling.
  • Drizzle each patty with worcheshire sauce. Cover and place in the fridge while you prepare the mayo and salsa.
  • To make the mayo: combine the mayo, lemon juice, sweet Thai chilli sauce, basil and a pinch of salt + pepper. Mix to combine. Keep covered in the fridge until ready to serve.
  • To make the salsa: add the corn, peach, cherries, jalapeno, lemon, basil and a pinch of salt to a bowl. Toss well to combine.
  • When ready to cook the burgers, preheat the grill to medium high heat. Once hot grill your burgers until they reach your desired doneness. Just remember that these are pretty big patties and they will take a little longer to cook than most. Allow around 8 minutes per side.
  • To serve, spread a little mayo on the bottom of your toasted buns. Top with the burger patty, bacon and then add the salsa. Add the top half of the bun and enjoy!
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Posted on Categories BBQ, beef

Spiced Rib Eye Steak With Onion Rings

Spiced Rib Eye Steak With Onion Rings

Course Main Dish
Cuisine Modern Australian, Sth American
Servings 4

Ingredients
  

Steak

  • 1 cup ⁄4plus 1 tsp. sweet paprika
  • 3 tbsp kosher salt
  • 3 tbsp chilli powder mild or smoked is best
  • 1 1 ⁄2 tbsp. sugar
  • 4 bone-in rib-eye steaks around 400g each
  • Canola oil for frying

Onions

  • 3 small brown onions cut crosswise into 1/2cm -thick rings
  • 2 cups milk
  • 3 cups flour
  • 2 tbsp chilli powder
  • 2 tsp. cayenne pepper
  • 1 tsp ⁄2ground cumin
  • 1/2 tsp ground black pepper

Instructions
 

  • In a medium bowl, whisk together 1⁄4 cup paprika, 2 tbsp. salt, chilli powder and sugar. Put steaks on a parchment-lined baking sheet; rub with the chile mixture. Refrigerate steaks overnight.
  • When you are ready to cook, remove steaks from fridge and allow to come to room temperature.
  • Start to make onion rings: Pour oil into a large saucepan and heat over medium-high heat (or use a deep fryer) until 180C.
  • Put onions and milk into a bowl; let soak for 20 minutes. In a large bowl, whisk together remaining paprika and salt, flour, chilli powder, cayenne, cumin, and pepper.
  • Working in batches, remove onions from the milk, shake off excess, and toss in seasoned flour. Fry onions until crisp, about 3 minutes. Drain on paper towels; season with salt. Set aside.
  • Heat a pan (or BBQ) over medium-high heat. Grill steaks, turning once, until medium rare, about 12 minutes. Remove and rest from around half the cooking time. Serve with onion rings.
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Posted on Categories beef

Roast beef topside with caramelised onion gravy

Roast beef topside with caramelised onion gravy

Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1 tbsp black peppercorn
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tsp celery seeds
  • 1 tbsp olive oil
  • Around 2kg topside beef

For the gravy

  • 4 tbsp plain flour
  • 2 beef stock cubes
  • 3 tbsp caramelised onion chutney or marmalade
  • 2-3 tsp Marmite

Instructions
 

  • Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  • Heat oven to 190C/170C fan and sit the beef in a snug-ish roasting tin. Roast for 12 mins per 450g (about 55 mins for 2kg) for medium-rare, or 15 mins per 450g (about 1 hr 10 mins) for medium-well.
  • Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins.
  • For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite.
  • Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
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Posted on Categories beef