Beef
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Beef |
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Click on any of the recipes below to go right to it.
Beef Stroganoff
Sauced Filet Mignon
Beery Beef Stew (for eight)
Spicy Beef Brisket
Macho Steak
Cheese Stuffed Cold Beef
Prime Rib with Wine Gravy
Stuffed Meat Rolls
Beef Tenderloin Flambe
Beef Filet
| 1.5 | kg | beef, cut into 2 cm cubes |
| 2 | cloves | garlic, minced |
| 1 | onion, finely chopped | |
| 2 | ml | nutmeg |
| 5 | ml | oregano |
| 250 | ml | dry white wine such as Achaia Clauss Demestica Red |
| 50 | ml | olive oil |
| salt and pepper to taste | ||
| 100 | ml | whipping cream |
| 50 | ml | catsup |
| 50 | ml | prepared mustard |
Marinate the meat for at least an hour in the wine, garlic, nutmeg, oregano, and half of the onion. Lightly fry the rest of the onion in oil, then add the beef and the marinade and cook, uncovered until all but a bit of the liquid remains. Then stir in the catsup and mustard and correct the seasoning. A minute or so before serving, stir in the cream and cook until warmed through. Serve over steamed rice.
This hearty dish calls for a full-bodied red wine such as J.
Lohr Seven Oaks Cabernet Sauvignon
or Bleasdale Mulberry Tree Cabernet
Sauvignon.
| 1 | kg | filet mignon in four trimmed filets |
| 15 | ml | olive oil |
| 15 | ml | crushed black peppercorns |
| 40 | ml | Dijon mustard |
| salt | ||
| 15 | ml | garlic, finely chopped |
| 15 | ml | butter |
| 360 | ml | dry red wine such as Caves Velhas Palmela Romeira |
| 15 | ml | balsamic vinegar |
| 5 | ml | Worcestershire sauce |
| 500 | ml | beef stock |
| 50 | ml | Matusalem Grand Reserva Rum |
| 10 | ml | tomato paste |
| 30 | ml | cream |
| pepper |
Rub the meat with the oil, press crushed pepper and half the salt into the meat on all sides, spread half the mustard on the top of each of the four filets. Cover them lightly and set aside.
Saute garlic in the butter until it is lightly browned. Add the wine, balsamic, stock, rum, tomato paste, Worcestershire, and the balance of the mustard. Bring to a boil, then reduce heat and simmer until it reduced by half. Add the cream and reduce again until it is the consistency of a thick sauce. Correct seasonings.
Grill the filets top and bottom until they are as you like them.
Serve with mashed potatoes and steamed asparagus.
This is the sort of dish that demands the best wine you can afford. Our favourites include Montressor Amarone Classico or J. Lohr Painter Bridge Zinfandel-Shiraz.
2 kg stewing beef, in 2-3 cm cubes
60 ml olive oil
60 ml butter
2 onions, roughly chopped
5 ml dried thyme
100 ml chopped fresh parsley
70 ml chopped fresh chives
2 bay leaves
3 garlic cloves, finely
chopped
660 ml Warsteiner Premium Verum
Beer
salt
and pepper to taste
8 toast slices
80 ml Dijon mustard
Fry the beef in batches in the oil and butter until well browned. After the last batch
of beef has been removed from the pan, add the onions, garlic, thyme, parsley, and bay
leaves and saute lightly for a minute or so. Then add the beef and the beer, cover and
simmer for about two hours. Adjust seasonings. To serve, spread the toast slices with the
mustard, place one in the bottom of each bowl and ladle on the stew.
A beer like Warsteiner Premium Verum
goes well here, but you might also try
Canaletto
Primitivo
2 kg beef brisket
700 ml chili sauce
330 ml Warsteiner Premium Verum beer
Place the beef in a baking dish. Mix the chili sauce with the beer and pour over the
beef. Cover tightly and bake at 160°C for about 4 hours. Let the beef sit for at least 15
minutes before carving. Serve with boiled potatoes and steamed cabbage.
This beef dish pairs well with a fruity red Beaujolais like Fougères , or with a European-style
beer such as Warsteiner Premium Verum.
900 gm strip steaks (4x225gm)
50 ml olive oil
2 jalapeno
peppers, seeded and chopped
4 garlic cloves
10 ml ground cumin
125 ml dry red wine such as Neirano
Barbera d'Asti
125 ml beef stock
1 tomato, seeded
and chopped
20 ml chopped cilantro
40 ml butter
salt
and pepper to taste
Season the steaks with salt and pepper, then sear in the olive oil. When the steaks are
done, remove and cover them loosely with foil to keep warm. Gently cook the peppers,
garlic and cumin in the steak pan for about a minute. Add wine and reduce to about 1/3
over high heat. Add the stock and reduce again to about 1/3. Add the tomato and juices
from the resting steaks. Swirl in the butter, add cilantro, correct seasonings and serve
over the steaks.
A full-flavoured red goes well here. Achaia
Clauss Nemea would do nicely, so would Corvo
Rosso or Caves Velhas Romeira.
500 gm rump roast of beef
20 ml salt
2
juniper berries, crushed
1 pinch black pepper
1 pinch white pepper
1 pinch ground cloves
1 pinch ground coriander
100 gm marscapone
200 gm goat's milk cheese
10 ml chopped chives
1
shallot, finely chopped
40 ml olive oil
225 ml fava beans
160 ml vegetable stock
160 ml dry white wine such as Corvo Bianco
salt and pepper to taste
Rub the beef with a combination of salt, the peppers, juniper berry, cloves, and
coriander. Refrigerate the beef over night. Scrape off the salt and slice the beef very
thinly. Place the beef slices, overlapping, on a sheet of plastic wrap to form a
rectangle. Spread the rectangle evenly with a mixture of the marscapone, goat's cheese,
and roll it up tightly in the plastic wrap. Refrigerate for three hours. While the roll is
chilling, lightly fry the chopped shallot in the olive oil, add the beans and the wine and
simmer for 15 minutes. Blend this together with the stock until smooth. Adjust the
seasonings and allow to cool. Unwrap the beef and cut into 2 cm slices. Sauce a platter
with the bean mixture and arrange the beef slices on top.
Try either Corvo Rosso or Corvo Bianco with this cold plate.
2 kg prime rib roast
30 gm kosher or sea salt
ground black pepper to taste
16 pearl onions (dip briefly
into boiling water to assist in peeling)
4 carrots, finely
chopped
4 ribs celery, finely chopped
12 button mushrooms
250 ml demiglace (veal or beef) or sauce espagnole
400 ml dry red wine such as Fougeres
Beaujolais
40 ml red current jelly
10 ml horseradish
20 ml parsley, chopped
Sprinkle the beef with salt and pepper and roast, fat side up, on a rack in a 230°C
oven for about 20 minutes. Reduce heat to 180°C and cook for another 75 minutes or so.
Remove the roast, cover and let stand for at lest 20 minutes before carving. While the
beef is roasting, sautée the vegetables on the oil until tender-crisp. Set them aside.
Skim the fat from the pan juices (keep some of this if you plan to make Yorkshire pudding,
traditional accompaniment). Add wine to the pan, cook while scraping the brown bits from
the bottom of the pan. Add the demiglace or sauce espagnole and reduce to about one half.
Add the jelly, horseradish, vegetables, and parsley. Correct seasoning, heat through, and
serve as a gravy with the beef.
Our choice here is J.Lohr Seven Oaks Cabernet Sauvignon, Bleasdale Cabernet or Sandalford Cabernet Sauvignon.
750 gm beef (or veal) round steak, 1 cm thick
225 gm lean ground beef
110 gm chopped prosciutto
50 gm grated parmesan cheese
1 egg
salt and pepper
50 gm minced parsley
25 ml olive oil
2 chopped garlic cloves
1 chopped onion
75 ml Matusalem Gran Reserva Rum
110 ml red wine such as Corvo Rosso
50 ml tomato paste
5 gm thyme
220 ml beef stock
150 gm chopped parsley
Pound the meat to about half its thickness. Mix together the ground beef, proscuitto, cheese, egg, salt and pepper, and parsley. Spread this mixture on the pounded meat, roll it up tightly and tie with string to hold it together.
Brown the roll in the olive oil in a pan. Add onion and garlic and sauté until lightly browned. Off the heat, add the Armagnac and ignite. Return to the heat, add the wine and simmer until it almost disappears. Add the thyme, tomato paste and beef stock. Cover and simmer gently for about 45 minutes. Set the roll aside to cool slightly, remove the string and cut the roll into 2cm slices. Serve over broad noodles with the sauce on top. Garnish with parsley.
This pairs very nicely with sturdy fruitiness of Neirano Barbera d’Asti or Canaletto Montepulciano
1 beef
tenderloin (about 500gm)
100 gm butter
50 ml olive oil
150 gm chopped scallions
25 ml hot Dijon mustard
50 ml light soy sauce
150 ml Burdon
Amontillado Sherry
5 gm black pepper
60 ml Matusalem
Gran Reserva Rum slightly warmed.
Spread the tenderloin with the butter and bake in a 200° C oven for about 25 minutes. Meanwhile, combine all of the other ingredients except the Cognac, and cook until it is reduced to just over one-half. Pour this over the meat and return all to the oven for another ten minutes. Put the meat on a serving platter, pour the warmed Cognac, ignite and serve, flaming, at the table with baked potatoes.
This extravagantly elegant meal cries out for the complexity of Montressor Amarone Classico, or Sandalford Shiraz .
| 50 | ml | olive oil |
| 2 | carrots, chopped | |
| 2 | stalks | celery, chopped |
| 1 | onion, chopped | |
| 100 | ml | Matusalem Gran Reserva Rum |
| 250 | ml | red wine vinegar |
| 750 | ml | red wine such as Cline Oakley Five Reds |
| 750 | ml | beef or veal stock |
| salt and pepper | ||
| 4 | beef filets, each about 170gm, cut 4-5cm thick | |
| 75 | gm | butter |
Saute the onion, carrot, and celery in half the olive oil until browned. Add the Armagnac and ignite. When the flames have died out, add the vinegar, wine, and stock, and a good twist of pepper. Reduce heat and cook until reduced to about 1/4. Strain, discard solids and set sauce aside.
Salt the filets to taste. Heat the balance of the oil in a pan until almost smoking. Add the filets and cook until they are at the stage you prefer. Remove the filets, add the reserved sauce, swirl in the butter, serve over the filets with baked potatoes and appropriate vegetables.
We like this with Bleasdale Cabernet Sauvignon or J.Lohr Cabernet Sauvignon.
Last updated August 8, 2006