It’s All About the Beef

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Lovers of beef everywhere will find their mouths watering at the recipes we have here! Get ready to be beefed up and get those taste buds working…

 

Starter

ITALIAN –STYLE SEARED BEEF ROLLS WITH LEMON AIOLI

 

This is a novel way of eating Italian carpaccio, which would also be fantastic served as canapés. It is important to get a really good colour on the beef so that it almost forms a crust on the outside – this gives the dish its wonderful contrast of textures. This recipe is also delicious served with slices of avocado, shavings of Parmesan and roasted walnuts added.

Serves 2

Ingredients

For the beef rolls:

  • 250g beef fillet, well trimmed (We used Irish Beef)
  • 1 garlic cloves, sliced
  • ½ tsp roughly cracked black peppercorns
  • 1 thyme sprig, broken up
  • 1 beetroots, peeled and julienned (on a mandolin is best)
  • ½ bunch English radishes, julienned (on a mandolin is best)
  • 50g fresh watercress sprigs

For the lemon aioli:

  • 1 egg, at room temperature
  • 2 garlic cloves, crushed
  • 2 tsp white wine vinegar
  • Pinch of caster sugar
  • Finely grated rind of ½ lemon
  • 1 tsp Dijon mustard
  • 100ml (3 1/2fl oz) olive oil
  • 100ml (3 1/2fl oz) sunflower oil
  • Sea salt and freshly ground white pepper
  • Creamed horseradish, to serve

Method

Rub the beef all over with the olive oil and place in a shallow non-metallic dish with the garlic, cracked peppercorns and thyme. Rub all over the meat and cover with clingfilm. Marinate for at least an hour at room temperature or overnight is best in the fridge.

To make the lemon aioli, break the egg into the food processor and add the garlic, half a teaspoon of salt and the vinegar, sugar, lemon rind, mustard and half of the olive oil. Secure the lid and whizz for 10 seconds.

Leave to stand for a couple of seconds, then turn on again and pour the remaining olive oil and rapeseed oil through the feeder tube in a thin steady stream. This should take 25-30 seconds. Switch off the machine, take off the lid, scrape down the sides, and whizz again for 2-3 seconds, then season to taste. Transfer to a bowl, then cover and chill until needed.

Heat up a griddle or frying pan. Brush the excess marinate off the beef and cook over a high heat for 5 minutes, turning frequently until the outside is well browned, then transfer to a platter and leave to rest for up to 30 minutes.

Slice the beef as thinly as possible and arrange on a serving platter. Serve alongside the creamed horseradish. Add small piles of the beetroot, radish and watercress, then roll up and dip into individual bowls of the lemon aioli.

Bord Bia TBone Tarragon Butter_3 

Main Course

T-BONE STEAK WITH SHALLOT & TARRAGON BUTTER

 

The ultimate steak for those who really want to push the boat out is the T-bone. Of course they are much larger than a regular steak so you may find that each one could serve up to two people, depending on the size of your appetites!

Serves 2

Ingredients

For the steaks:

  • 2 x T-bone steaks, approximately 2.5cm thick
  • 2 tbsp extra virgin olive oil

For the shallot and tarragon butter:

  • 1 tbsp sunflower oil
  • 80g butter
  • 1 ½ shallots, very finely chopped
  • 1 tbsp coarsely crushed black peppercorns
  • ½ tsp Dijon mustard
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp snipped fresh chives
  • Sea salt and freshly ground black pepper
  • Crispy potato wedges and lightly dressed crisp green salad, to serve

 

Method

To make the shallot and tarragon butter, heat the oil and a knob of the butter in a small pan. Add the shallots and gently fry for 6-8 minutes until softened but not coloured. Leave to cool, then beat in the peppercorns, mustard, tarragon and chives. Spoon on to a sheet of parchment paper and shape into a roll about 4cm thick. Chill until firm and use as required.

Remove the T-bone steaks from the fridge about 30 minutes before you want to cook them and rub the olive oil all over them. Season with salt and pepper just before cooking.

Place large griddle pan over a high heat until very hot. Sear the steaks for 2 minutes on each side, then cook for another 3 minutes on each side for medium-rare or longer if you prefer your meat well done.

Remove the steaks from the heat and place on warmed plates. Cut the shallot and tarragon butter into slices and put a couple on each steak. Leave to rest in a warm place for 5 minutes. Add the crispy potato wedges to each plate and serve with a separate dish of fresh green salad.

 

Desert

Homemade Turkish Delight

by

Erika Holt

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Ingredients

  • 1 Litre of freshly filtered water
  • 300g of sugar
  • 2 tablespoons of lemon juice
  • 100g of cornflour
  • 2 -4 tablespoons of Rose Water
  • food colouring
  • icing sugar to coat

Method

  1. Take half of the water with the sugar and lemon in a saucepan and bring to the boil.
  2. Keep it bubbling until it makes a light syrup, just starting to thicken.
  3. Meanwhile take the rest of the water in a separate saucepan and mix with the cornflour.
  4. Bring to the boil and then simmer until it is thick, rather like wallpaper paste.
  5. Add the SYRUP mix to the cornflour mix and stir.
  6. Now, on an very low heat, leave the mixture to simmer for 45 minutes.  NO STIRRING!
  7. Add Rose water and food colouring, mix and pour into a greaseproof papered tin.
  8. Leave to set overnight.
  9. Cut into squares an dust with icing sugar.
  10. Eat or gift.

 

 

About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix and beautiful baby girl. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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