Beef Burgers

Beef Burgers

This is my go-to recipe for a classic burger. Best steak mince is combined with shallot, rosemary, thyme and Dijon to create a rich and satisfying burger which is great cooked on the grill.

Best served with browned onion, lettuce, dill pickles and spiced mayo on a brioche bun.

Beef Burgers
Serves 4

Ingredients:

750g Minced Beef (85% Lean), 2 Banana Shallots (Finely Diced), Small Handful Thyme Leaves, 1 Rosemary Sprig (Leaves Finely Chopped), 2tbsp Breadcrumbs, 1 Egg White, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1tsp Worcestershire Sauce, 1tbsp Dijon Mustard, 1tbsp Tomato Ketchup

Method:

1) Sauté the shallot with the thyme and rosemary in a little oil over a medium heat until soft and lightly coloured – around 8 minutes. Allow to cool.

2) Combine the minced beef with all other ingredients (including the shallot mixture) in a large bowl and mix well until all ingredients are fully incorporated.

3) Shape the mixture into equal burgers and transfer to the fridge to set for at least an hour.

4) Place a large frying pan over a medium-high heat and add a little neutral oil. Fry the burgers for around 4 minutes each side or until cooked to your liking.

5) Serve on a brioche bun with some lettuce, pickles, onion and spiced mayo.

Enjoy!

Beef Short Rib and Fillet

Beef Short Rib and Fillet

Meltingly tender red wine braised short rib served with seared dry aged beef fillet and buttered beans.

Slow braising makes for the perfect short ribs and this recipe uses the braising stock to make a rich black pepper sauce.

Best served with silky smooth cauliflower purée.

Beef Short Ribs and Fillet
Serves 4

Ingredients:

For the Short Ribs and Sauce: 3 Short Ribs, 2tbsp Olive Oil, 350ml Red Wine, 500ml Beef Stock, 2 Shallots (Sliced), 2 Celery Stalks (Sliced), 2 Bay Leaves, 2 Garlic Cloves (Bashed), 4 Thyme Sprigs, Cracked Black Pepper, 2tbsp Redcurrant Jelly

For the Fillet and Beans: 2 Fillet Steaks, 4tbsp Unsalted Butter, 2 Shallots (Finely Sliced), Large Handful Fine Beans (Halved), Sea Salt, Cracked Black Pepper

Method:

1) First cook the short ribs. Place a large casserole on the stove top over a medium heat and add the olive oil. Sauté the shallot, celery, bay leaves, garlic and thyme for 10-15 minutes until soft. Add the red wine and bring to the boil. Add the short ribs and stock and combine with the other ingredients and bring to the boil.

2) Transfer the short ribs to a slow cooker and cook on low for around 6 hours or until tender and falling from the bone. Alternatively cook in a low oven (around 130c) for 4-6 hours or until tender and falling from the bone. When cooked, remove the meat from the stock and set aside. Strain the stock into a clean pan.

3) Reduce the stock over a high heat until reduced by around 3/4 or until thickened and rich. Add the redcurrant jelly and heat until fully dissolved. Add a liberal amount of black pepper to the sauce and season to taste with sea salt. Keep warm.

4) Meanwhile, season and sear the steaks in a griddle pan over a high heat in a little neutral oil and baste with 2tbsp of the butter near the end of cooking. Cook the steak to your liking. Allow the steaks to rest for at least 10 minutes.

5) Whilst the steaks are resting, sauté the shallot in the remaining butter in a large saucepan over a medium heat until soft but not brown. Add the green beans, cover and cook over a medium heat (stirring occasionally) until soft (around 8 minutes). Season the beans to taste with sea salt.

6) Reheat the short rib in a hot oven before serving. Slice the fillet and serve with a good chunk of short rib. Spoon the sauce over the short rib and serve with the sauté beans and shallot. Best served with cauliflower purée.

Enjoy!

Romesco Sauce

Romesco Sauce

This incredible Catalan sauce is great served with roast and barbecued meats.

Served here with roast rib of beef and watercress salad.

Romesco Sauce
Makes 400-500ml

Ingredients:

2 Red Peppers, 1 Long Shallot (Finely Chopped), 3 Tomatoes (Chopped), 2 Garlic Cloves (Finely Crushed), 1tsp Paprika, 1/2tsp Smoked Paprika, 1/2tsp Chipotle Powder, 1 Slice Bread (Gluten Free If Required), Olive Oil, 75g Blanched Almonds, 1tbsp Red Wine Vinegar, Sea Salt

Method:

1) Preheat the oven to 220c. Blacken the red peppers on a gas hob or under a hot grill. Transfer to the oven and bake for 20 minutes or until tender. When ready, remove from the oven, deseed and chop into large chunks.

2) Meanwhile, coat the bread with a little olive oil and fry in a non-stick frying pan over a medium heat until well toasted on each side. Remove from the pan, chop into cubes and set aside.

3) Place a little olive oil in a saucepan and add the shallot. Sauté for a few minutes until soft and add the tomatoes and a little sea salt. Add 3tbsp of water and simmer uncovered for 20 minutes until the sauce is thick.

4) Add the chopped peppers, tomato and shallot mixture, garlic cloves, paprika and smoked paprika, chipotle powder, chopped fried bread and blanched almonds to a food processor. Add around 3tbsp of olive oil and blitz until your desired consistency is achieved. Add the red wine vinegar and sea salt to taste and stir well to combine.

5) Transfer the mixture to a bowl, cover and store in the fridge until ready to use. The sauce will keep in the fridge for a few days.

Enjoy!

Ox Shin, Baked Shallot

Ox Shin, Baked Shallot

Meltingly tender braised beef shin with sweet baked shallots, buttery mashed potato and a rich port jus.

A great weekend supper – the beef can be prepared in the morning and left to cook long and slow until ready to serve.

Serve with some pan-fried kale.

Ox Shin, Baked Shallot
Serves 4

Ingredients:

For the Beef: 4 Beef Shin Portions (Fully Trimmed), 1tbsp Olive Oil, 2 Garlic Cloves, 1 Rosemary Sprig, Sea Salt, Black Pepper, 800ml Beef Stock.

For the Jus: Reserved Beef Stock, 1tbsp Olive Oil, 125ml Port, 3tbsp Unsalted Butter (Cubed), 1 Shallot (Finely Chopped), 1 Celery Stalk (Finely Chopped), 1 Thyme Sprig, 1 Tomato (Chopped), 1tsp Redcurrant Jelly, Sea Salt

For the Mashed Potato: 500g Maris Piper Potatoes (Peeled and Chopped), 200g Unsalted Butter, Sea Salt, Freshly Grated Nutmeg, Cracked Black Pepper

For the Shallots: 4 Banana Shallots, 1tbsp Unsalted Butter, Sea Salt

Method:

1) Pre-heat the oven to 130c. Place a casserole dish over a medium heat and add a little olive oil. Season the shin portions with sea salt and black pepper. Brown the meat for 3 minutes each side. Add the garlic, rosemary and stock to the pot and bring to the boil. Cover the pot and transfer to the oven. Cook for around 6 hours or until the meat is tender without falling apart (possibly longer).

2) Meanwhile, prepare the shallots by peeling and slicing in half vertically. Place on a lined baking tray and add a dot of butter on top of each shallot and sprinkle with sea salt. Bake in the same oven as the beef for around 1 hour or until golden brown and tender. Set aside.

3) Meanwhile, make the mash. Boil the potatoes in a pan of salted water until tender. Strain and pass the potatoes through a potato ricer into a clean pan. Place the pan over a low heat and slowly add the butter whilst mixing to combine until all the butter has fully melted. Continue to beat until the mash is silky smooth. Season to taste with sea salt, cracked black pepper and freshly grated nutmeg. Keep warm.

4) When the beef is cooked, remove from the stock (set the stock to one side) and keep the beef warm in a low oven (covered). Place a medium saucepan over a medium-high heat. Add the olive oil and sauté the shallot and celery for 5 minutes until soft. Add the port and reduce by half. Add the reserved beef stock to the pan with the tomato, thyme and redcurrant jelly and reduce by 2/3 over a high heat. When reduced, whisk in the unsalted butter piece by piece to thicken and enrich the sauce and season to taste with sea salt.

5) Serve the braised shin with a spoonful of mashed potato, the baked shallots and a good amount of jus.

Enjoy!

Massaman Beef Curry

Massaman Beef Curry

A beautifully rich and fragrant Thai curry with a good kick of chilli.

This version of the classic Massaman curry uses flash fried beef fillet making it the perfect curry to prepare when time is tight!

Massaman Beef Curry
Serves 4

Ingredients:

For the Curry Paste: 4 Cardamom Pods (Seeds Only), 3/4tsp Cumin Seeds, 3 Cloves, 1 Star Anise, 1/4 Cinnamon Stick, 1/2tsp White Peppercorns, 2tbsp Peanuts, 1 1/2tsp Chilli Flakes, 1tbsp Vegetable Oil, 2 Garlic Cloves, 6 Lime Leaves, 20g Galangal/Ginger, 2 Lemongrass Stalks (Core Only), 1tbsp Palm Sugar, 1/2tsp Grated Nutmeg

For the Curry: 350g Beef Fillet (Finely Sliced), 1 Potato (Diced), 2 Onions (Sliced), 2 Hot Red Chillies (Sliced), 300ml Vegetable Stock, 1 Tin Light Coconut Milk, 1 Beef Tomato (Chopped), 6 Lime Leaves, 1tbsp Palm Sugar, 2tbsp Soy Sauce, Juice and Zest 1/2 Lime, 2tbsp Peanuts (Toasted and Chopped), Sea Salt

Method:

1) Make the curry paste by dry roasting the cumin, cloves, star anise, cinnamon, peppercorns and peanuts over a low heat for 2-3 minutes. Transfer to a spice blender/processor and blitz to a fine powder. Add the remaining ingredients and blend to a fine paste. Set aside.

2) Place a large casserole over a medium heat and add a little vegetable oil. Fry the sliced onions in the oil for 5-10 minutes until soft. Add the curry paste and cook for 2 minutes whilst stirring until fragrant. Add the potato, chillies, tomato, stock, coconut milk, lime leaves, palm sugar and soy sauce. Bring to the boil and simmer for around 20 minutes until slightly reduced and the potatoes are cooked through.

3) Place a large frying pan over a high heat. Quickly sear the beef fillet slices for 30 seconds each side and transfer to the curry.

4) Add the lime juice and zest and chopped peanuts to the curry. Season to taste with sea salt.

Enjoy! Best served with jasmine rice.

Rib of Beef, Chimichurri

Rib of Beef, Chimichurri

Chimichurri is an awesome accompaniment for beef steaks and roasts. More refreshing than a rich jus, it is also a good way to use up leftover herbs.

Roast rib of 60 day dry aged beef is served with my chimichurri – packed full of fresh herbs with a hint of heat and a good kick of red wine vinegar and garlic.

Rib of Beef, Chimichurri
Serves 6-8

Ingredients:

For the Beef: 2-3kg Extra-Mature Rolled Rib Roast (Or Rolled Sirloin), 1 Head of Garlic, 4 Thyme Sprigs, Sea Salt, Cracked Black Pepper

For the Chimichurri: Very Large Handful of Fresh Coriander, Parsley, Basil and Tarragon (Finely Chopped), 1tsp Dried Oregano, 1 1/2 Garlic Cloves (Finely Chopped), 1 Green Chilli (Deseeded and Finely Chopped), 50-75ml Extra Virgin Olive Oil, 2tbsp Red Wine Vinegar, Sea Salt, Cracked Black Pepper

Method:

1) To roast the beef, pre heat the oven to 220c. Season the roast liberally with sea salt and cracked black pepper all over. Place on a roasting tray and scatter the garlic cloves and thyme over the roast. Roast at 220c for the first 20 minutes. Cook at 185c for 15 minutes per lb for medium or until cooked to your liking. Cooking to an internal temperature of 50-54c will give you medium beef. When cooked, remove the roast from the oven, wrap well in tin foil and wrap in a towel. Leave the roast to rest for at least 30 minutes.

2) Meanwhile make the chimichurri. Combine the chopped herbs and oregano with the garlic and chilli in a bowl. Slowly add the olive oil whilst whisking until a slightly runny consistency is achieved. Add the red wine vinegar to taste and season well with sea salt and cracked black pepper. Set aside.

3) Serve the roast beef with a good amount of chimichurri. Great served with roasted vegetables.

Enjoy!

Ribeye and Ox Cheek

RIBEYE, OX CHEEK

A great combination of 60 Day Aged Ribeye Steak and braised Ox Cheek with buttery mash, baked carrot, kale and black pepper jus.

The ox cheek can be braised and the sauce made a few days in advance making this a great weekend supper with little stress!

Ribeye and Ox Cheek
Serves 4

Ingredients:

For the Ox Cheek: 1 Large (Or 2 Small) Ox Cheek, 2 Shallots (Finely Chopped), 2 Garlic Cloves (Crushed), 2 Bay Leaves, 2 Thyme Sprigs, 200ml Red Wine, 300ml Beef Stock, Cracked Black Pepper

For the Baked Carrot: 4 Small Carrots (Scrubbed), 25ml Olive Oil, 25g Unsalted Butter, 1tsp Sugar, Sea Salt, Cracked White Pepper

To Finish: 75ml Port, Reserved Cooking Stock (From Ox Cheek), 2 10oz Rib Eye Steaks, Large Bag Kale (Washed), Sea Salt, Cracked Black Pepper, Mashed Potato (Enough for Four)

Method:

1) To cook the ox cheek – pre heat the oven to 150c. In a large casserole sauté the shallot and garlic in a little oil over a medium heat for 5 minutes. Turn up the heat and add the bay leaves and thyme. Deglaze the pot with the red wine and reduce by half. Add the beef stock and bring to a simmer before adding the ox cheek. Cover and transfer to the oven to cook for 4-6 hours until the ox cheek is very tender. When ready, remove from the oven and allow to cool in the stock. Remove the cheek (keeping the stock to one side) and cut into equal portions. Set aside or store in the fridge.

2) Prepare the baked carrots by wrapping in foil with the butter, olive oil, sugar and a little salt and pepper. Roast in the oven at 200c for around 45 minutes or until tender. Keep warm until ready to serve or store in the fridge and re-heat before serving.

3) Prepare the sauce by placing a saucepan over a high heat. Add the port and allow to reduce by half. Add around 200ml of the reserved cooking stock (strained) and bring to a simmer. Simmer until reduced by half (or to taste). Add a good amount of cracked black pepper to taste. Keep warm.

4) Meanwhile, season the steaks with sea salt and cracked black pepper and fry in a hot pan until cooked to your liking (ensure to rest for at least 10 minutes). Whilst the steaks are cooking, fry the kale in a little oil with a good amount of sea salt and black pepper in a large pan for around 15 minutes or until tender.

5) Re-heat the ox cheek in a hot oven and top with a little sauce. Serve the ox cheek with a few slices of the rib eye steak, the baked carrot, kale, a good amount of sauce and some buttery mashed potato.

Enjoy!

Carpaccio

Carpaccio

Perhaps my favourite way to start a meal – Carpaccio is super simple to prepare and is always sure to impress.

Beef fillet is seared then sliced thin and served with crispy capers, parsnip crisps, crisp parmesan and high quality extra virgin olive oil.

Carpaccio
Serves 4

Ingredients: 300g Beef Fillet (Fully Trimmed), 1tbsp Capers, 1 Parsnip, 75g Parmesan (Grated), Maldon Sea Salt, Cracked Black Pepper, High Quality Extra Virgin Olive Oil

Method:

1) Place a frying pan over a high heat and coat with a little olive oil. Season the fillet generously with cracked black pepper and sear for 30 seconds each side in the frying pan to achieve a thin crust. Set aside to cool then transfer to the fridge for at least 2 hours to firm up.

2) Meanwhile make the crisp parmesan. Preheat your oven to 190c. Sprinkle the grated parmesan over a non-stick baking mat on a baking tray and transfer to the oven. Bake for around 5 minutes or until the parmesan has melted and turns slightly golden. Remove from the oven when ready, allow to cool then break up into small pieces. Set aside.

3) Make the crisp capers by deep frying in hot oil (190c) for 20-30 seconds until crisp – remove and drain. Make the parsnip crisps by peeling the parsnip and quartering lengthways. Cut strips from the parsnip with a vegetable peeler and fry in hot oil (190c) for 1-2 minutes until crisp and golden – remove and drain. Set the capers and parsnip aside.

4) When firmed up, slice the beef thinly with a sharp knife. Arrange on plates and top with the capers, parmesan and parsnip crisps. Sprinkle the plate with a good amount of sea salt and drizzle with a good amount of strong extra-virgin olive oil.

Enjoy!

Beef Fillet, Madeira, Yorkshire Pudding

Beef Fillet, Madeira, Yorkshire Pudding

A decadent Sunday Lunch! Roasted beef fillet is paired with a sweet Madeira jus and richer Yorkshire puddings.

We have been developing extra-matured 60 day, dry aged steaks at work (my family butchers business) and I had the pleasure of using an extra-matured fillet for this dish. Beautifully tender with a rich, almost game like flavour – the results are better than we could have wished for – a really special steak! Our extra-matured steaks are available to buy from our online shop!

Beef Fillet, Madeira, Yorkshire Pudding
Serves 4

Ingredients:

For the Beef: 800g Beef Fillet, 25ml Rapeseed Oil, 25g Unsalted Butter, 1 Rosemary Sprig, 1 Garlic Clove, Sea Salt, Cracked Black Pepper

For the Madeira Jus: 3tbsp Unsalted Butter, 1 Shallot (Finely Diced), 1 Garlic Clove (Bashed), 100ml Madeira, 200ml Beef Stock, Sea Salt, Cracked Black Pepper

For the Yorkshire Puddings: 225g Plain Flour, 375ml Milk, 4 Eggs

Method:

1) Preheat the oven to 220c. Make the Yorkshire pudding batter by whisking together the milk and eggs. Slowly add this mixture to the plain flour in a large bowl – whisking to combine (don’t worry if there are a few lumps!). Pour a little vegetable oil into the bottom of each hole of a 12 hole muffin tin and place in the oven to preheat. Once hot, remove and pour the batter into the muffin tin, dividing the mixture equally between the holes and return to the oven to cook for 20-25 minutes until golden brown. Remove and set aside.

2) Make the Madeira jus by sautéing the shallot and garlic for 5 minutes in 1tbsp of the butter in a medium saucepan over a medium heat. Turn the heat up high and add the Madeira, allow to reduce by half. Add the beef stock and continue to reduce until the mixture has reduced by 2/3. Strain the sauce into a clean pan and whisk in the butter whilst over a low heat. Set aside.

3) Preheat the oven to 200c. Season the beef fillet with sea salt and cracked black pepper and sear for 2 minutes on each side in the rapeseed oil in a large pan over a high heat. Transfer to the oven, sitting atop the rosemary and garlic clove, and roast for 25-30 minutes for medium-rare or until cooked to your liking. Remove, cover and allow to rest for at least 15 minutes before serving. Meanwhile, turn the oven down to 160c and return the Yorkshire puddings to the oven to warm.

4) Slice the beef fillet and serve with the Yorkshire puddings and warmed Madeira jus. Also great served with some roast potatoes and baked carrots.

Enjoy!

Steak Frites

Steak Frites

The epitome of French brasserie food – Steak Frites is a firm favourite for a weekday supper.

Sirloin steak which has been dry aged, on the bone for 35 days by my butcher is served with double cooked fries and garlic and black pepper butter.

A quicker version of my perfect fries makes this an ideal weekday meal. The butter can be made in bulk and stored in the freezer for when needed.

Steak Frites
Serves 4

Ingredients:

For the Steak and Butter: 4 Sirloin Steaks (Preferably Rib End, Well Trimmed), Sea Salt, Cracked Black Pepper, 10ml Rapeseed Oil, 60g Unsalted Butter, 1 Garlic Clove (Finely Chopped), 1tsp Sea Salt, 3tsp Cracked Black Pepper

For the Fries: 8 Large Maris Piper Potatoes (Peeled and Chipped and Stored in Water), Sea Salt

Method:

1) Prepare the butter by allowing the butter to come to room temperature and placing in a small bowl. Add the garlic, 1tsp sea salt and 3tsp cracked black pepper and mix well to combine. Transfer to some cling film and roll tightly into a sausage, winding both ends to compress. Transfer to the freezer until ready to serve.

2) Pre heat a fryer filled with vegetable oil to 160c. Drain and dry the chips from the water and fry in batches for 4-5 minutes until just starting to turn colour. Remove from the fryer and drain, storing on a large flat baking tray until ready for the final fry.

3) Turn the fryer up to 190c. Fry the fries again, in batches, for around 3-4 minutes or until golden brown and crisp. Remove, drain on some kitchen towel and season with sea salt. Keep warm until ready to serve.

4) Meanwhile, place a large frying pan over a high heat and add the rapeseed oil. Season each steak liberally with sea salt and cracked black pepper. Fry for around 3-4 minutes each side until cooked to your liking – this will depend entirely on thickness. Set aside and allow to rest for at least 10 minutes.

5) Serve the steaks with a slice of the garlic and black pepper butter and a good amount of fries.

Enjoy!