BEST RECIPES

Beef Filleto Adriano

for 8 2 kg 225 g 4 2 tblspn 225 ml fillet mushroom shallots flour double cream or yoghurt 225 ml 180 ml 2 tspn 2 tblspn beef stock sherry or vermouth peppercorns lemon butter

Sear thin slices of fillet in oil very quickly and remove. Cook sliced mushroom for 5 minutes and remove. Cook chopped shallots for 2 minutes. Mix melted butter and flour and slowly add stock, stirring. Cook about 4 minutes till it thickens and then blend in shallots. Add sherry, peppercorns, lemon rind and juice, cream and salt. Simmer 2 minutes. Add fillet and mushrooms, bring quickly to the boil and serve.

Fette di manzo in salsa di arancia

for 8 8 slices 8 slices 6 4 sticks 125 g 125 ml beef Italian ham spring onions celery pine nuts olive oil 2 1 tspn 50g 2 tblspn 6 tblspn 1 l orange oregano breadcrumbs orange zest Marsala stock

Lightly fry chopped onions, celery, oregano and pepper. Mix crumbs, onion mixture, orange zest, half the Marsala, pine nuts and salt. Spoon onto beef slices, pressing down to make it stick. Put a slice of ham on top. Roll up and secure with skewer or string. Put in casserole with stock, the rest of the Marsala, orange juice and simmer about 1 hour to tender. [ serve with rice ]

La daube du Bearn
for 8 2 kg 500 g beef belly of pork ham bouquet of herbs 4 2 8 2 glass carrots large onion tomatoes red wine

Put cubed pork and ham cut into strips into earthenware pot with sliced onion and carrots over a low flame. When fat starts to run add beef in thick slices and herbs. Cover and cook gently for 10 mins. Add wine and cook another 15 minutes on top, then Mark 2 (300F) for 4 or 5 hours. Half an hour before it is ready add chopped tomatoes, stock and cover again. [ serve with mashed potatoes or rice ]

Steak Bercy
for 8 2 kg steak 300 ml dry white wine

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200 g

butter spring onions

6 tblspn

parsley salt, pepper

Saut steaks on both sides in very hot fat and remove. Cook shopped spring onions for 1 minute. Add wine (or vermouth and quickly reduce, scraping up pan juices. Remove from heat. Add butter slowly, then salt, pepper and parsley. Spread sauce over steak and serve.

Bigos
for 8 1 kg 500 g 8 10 2 750 g 8 sauerkraut Polish sausage prunes mushroooms cooking apples roast beef (or beef and pork, duck venison, lamb) peppercorns 2 750 g 300 g 8 2 onions cabbage smoked ham juniper berries bay leaves

Gently fry chopped apples and onions in lard. Add chopped cabbage and sauerkraut, mushrooms, prunes, juniper, bay and peppercorns. Add 600 ml of boiling water and gently cook covered 1 hr. Lightly fry sausage and add it, together with cubed meat, wine, and honey, and cook 40 mins. Stir frequently.

Entrecote bordelaise
for 8 1 bottle 400 ml 4 8 red wine beef stock (or can of consomme) shallots thyme sirloin steaks 100 g 2 tblspn 2 tspn potato flour salt and pepper butter blackcurrant syrup (creme de cassis) bone marrow

Simmer wine, stock, thyme, finely-chopped shallots, and blackcurrant juice till reduced to a quarter it takes about 30 mins Whisk in potato flour, salt, pepper, butter and add slices of bone marrow. Rub oil on steaks and grill 3 mins each side. Cover with sauce.

Borek
for 8 kg 3 1 kg 3 tblspn pastry small onion minced beef sultanas 1 tblspn 3 oil egg parsley salt and pepper

Soften chopped onion in oil. Add meat, sultanas, parsley, salt and pepper. Roll pastry and cut into 2" squares. Put mixture on, wipe edge of square with cold water, fold to form a triangle and seal edges. Brush top with beaten egg. Cook on greased baking dish in Mark 4 (180C 350F) oven for 30 mins.

Boeuf bourgignon
for 8 2 kg 2 2 clove 600 ml chuck or rump steak onion garlic red burgundy 2 tblspn 1 kg 500 g flour button onions mushrooms bouquet garni

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600 ml

water, beef stock

Cook flour in butter to brown, add wine gradually, and beef stock. Add chopped onion, crushed garlic, cubed meat, herbs and a little bit of mustard. Put in Mark 3 (335oF) oven for 2 hours. Add button onions and sliced mushrooms. Cook covered to 1 hour until meat is tender. [ serve with rissole potatoes and peas ]

Boeuf braise a la mode

for 8 2 kg 2 200 g 1 bottle 225 g 1 tblspn rump or topside onion mushrooms red wine chanterelles sugar 400 g 250 g 2 cloves 3 garlic bayleaves thyme small onions carrots

Gently cook onions and mushrooms for 5 mins and add beef. Add wine, garlic, bay, thyme, chopped large onion, salt and pepper. Cook 2 hours in Mark 3 (325F) oven. About half an hour before meat is ready, extract about half a pint of liquid and put in pan with small onions and carrots. Cook on high flame covered for about 15 mins. Add knob of butter, sugar, a little stock and cook gently until vegetables are brown and covered with a sticky glaze. Chanterelles need only 6 mins of cooking. Serve diced beef on bed of vegetables, scatter chanterelles on top and pour stock over it. [ serve with mashed potatoes or noodles, plus green salad ]

Boeuf chasseur
for 8 1 kg 2 tspn 2 tspn 4 2 tspn sirloin oil butter shallots flour parsley bouquet garni Fry finely-chopped onions. Add flour and cook to russet. Take off heat, add wine, tomato, garlic, salt and stock. Stir well till boiling, add bouquet garni and cubed meat. Cover and simmer gently 35-40 mins. Fry bread in very hot oil to golden and drain. 10 mins before meat is done add mushrooms. When done reduce if necessary, serve with croutes, and dust with parsley. 2 glass 2 tspn 2 clove kg white wine tomato puree garlic mushrooms bread for croutons stock

Chilli con carne

for 8 1 kg 2 1 kg 2 tspn 1 2 tspn broad, red or pinto beans onion topside beef celery oregano small tin peeled tomatoes, thyme, 2 tblspn 3 cloves 1 tspn 1 tspn 2 tspn flour garlic ground cumin salt chilli green pepper, bay

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If you use dried beans, soak them overnight and cook for several hours till tender. Brown sliced onions and crushed garlic, add meat, stir in flour, cook a minute or two, then add beans and about two cups of their liquid. Add other ingredients and cook 1 hour on low heat or till meat is tender or put in Mark 3 oven (325F 170C) for 1 hours. NB - the longer you cook chilli and cayenne the hotter it gets, so it can be added after cooking has been going for a bit. [ serve sprinkled with mild grated cheese and accompanied by long-grain rice }

Paquets des choux

for 8 16 1 tspn 100 g 1 kg medium cabbage leaves lard long grain rice minced beef parsley paprika 16 mushrooms 4 4 3 clove 500 g 400 ml 400 ml egg onion garlic streaky bacon sour cream stock

Blanch cabbage and remove stalk. Briefly fry parsley, add rice, salt and 300 ml of water. Cook covered until water absorbed (leaving part-cooked rice) and cool. Mix beef with egg, rice, grated onion, garlic, paprika, salt and pepper. Place lump on each cabbage leaf with mushroom in the middle. Roll up and tuck in. Pack into dish and cover with bacon. Pour on half the sour cream and stock. Cook covered in Mark 4 (180C 350F) oven for 1 hour. Remove lid, add rest of sour cream and cook for 10 mins. [ serve with boiled potatoes and tomato salad ]

Daube de boeuf creole

for 8 1 kg 1 doz 500 g 1 topside stuffed olives streaky bacon large onion bouquet garni Stick half the olives into incisions on the side of the meat. Lightly brown sliced onion, add cubed bacon, and after a bit the meat. Pour on flaming rum. Shake pan till flames go out. Add chopped tomatoes, crushed garlic, herbs and a little salt and lots of pepper. Cover with foil and a lid. Cook in low oven Mark 1 (290F) for 3 hours. [ serve with rice or boiled noodles ] 1 teacup 2 cloves rum garlic dripping salt, pepper

Filet de boeuf en croute

for 8 2 kg 1 clove 50 g 680 g 50 ml 4 oz 1 fillet of beef garlic pate de foie gras puff pastry cucumber double cream yoghurt onion tspn 25 g 3 tspn lemon juice salt ground ginger butter 2 tspn 1 egg olive oil thyme

Cucumber sauce

Mushroom sauce

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250 g 300 ml 1

mushrooms chicken stock egg yolk salt and pepper

1 tspn 300 ml 2 tblspn

plain flour milk Madeira

Insert slivers of garlic into beef. Cook meat 10 minutes in a roasting tin in Mark 7 oven (425F). Roll puff pastry to an eighth of an inch thick and 3 times the width of the fillet and its length plus 7 inches. Spread pate on centre of pastry, place meat on top, sprinkle with thyme and fold pastry round meat, brushing tight seals with water. Turn over to put joint at bottom, prick top with fork and decorate. Cover with cloth in refrigerator for 1 hour. Beat egg with oil and brush over pastry. Bake on a wet baking tray in centre of Mark 7 oven 35 minutes. Cucumber sauce Coarsely grate cucumber just before serving and mix with cream yoghurt, ginger, lemon juice and salt. Mushroom sauce Simmer finely-chopped onions and mushrooms in stock for 30 minutes. Liquidise. Fry flour in butter for 3 minutes and gradually add milk. Bring to the boil, add mushroom puree, salt, pepper and madeira. Simmer 10 minutes. Stir in beaten egg yolk just before serving. [ serve sauces in separate sauce boats, plus broccoli au gratin ]

Steak Diane
for 8 2 kg 5 tspn 6 tblspn entrecote or rump English mustard Worcester 1 2 lemon's juice salt, pepper onion

Slice steak thin and fry quickly and remove. Add mustard, salt, pepper, Worcester, lemon, graterd onion and fry about 1 min. Return steak and flambee with brandy.

Ecuadorian meat rolls

for 8 8 1 large 2 thin steaks cabbage pimento wine Beat out the meat, roll chopped vegetables into steaks and tie with cotton or secure with skewers. Any vegetables left over scatter on top. Add wine and cook in medium oven 1 hour. [ serve with fried bananas ] 500 g 2 2 mushrooms leeks onion

Eszterhzy rostlyos
for 8 2 kg 4 2 tblspn 1 kg rump steak large onions lard potatoes 4 tblspn 2 4 paprika green pepper tomatoes

Fry chopped onions to straw colour, take off flame and add paprika. Add meat and just cover with water. Simmer till tender and then add pepper and tomatoes and potatoes quartered lengthwise.

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Carbonnades a la flamande
for 8 1 kg 4 pint 6 2 tblspn chuck steak brown ale onions flour 6 cloves 1 tspn 2 tspn bouquet garni garlic nutmeg vinegar

Brown onions, add flour, beer, cubed meat, garlic, herbs, salt, pepper, vinegar, and boil for 5 mins. Put in Mark 3 (325F 165C) oven for 3 hours. Before serving remove bouquet garni, skim off fat onto slices of bread, spread with mustard and float on stew which should be returned lidless to the oven. [ serve with parsley potatoes or buttered noodles ]

Boeuf a la gardiane
for 8 2 kg 120 ml 2 glass top rump brandy red wine bouquet of herbs 350 g 2 clove garlic butter, olive oil black olives orange peel

Pour wine and brandy over meat and bubble briefly. Add heated brandy, set light to it and shake the pan till flames go out. Add a little salt and pepper and herbs and cook gently on top of stove 3 hours. 10 mins before ready add olives. [ serve with boiled rice ]

Boeuf gibier
for 8 2 kg 2 tblspn 2 tblspn 2 tblspn 2 tblspn 4 5 slices 300 g 4 tspns 2 tblspn cheap beef pepper rosemary thyme parsley bay leaves lemon mushrooms mustard flour 5 cloves 3 pints 3 tubs 3 tspn 5 tblspn 1 kg 300 g onions carrots celery oil allspice garlic brown ale OR 1 bottle wine sour cream sugar

Dice meat, cover with chopped vegetables, herbs and half the wine (either make a roux with the flour or add as a paste with some of the wine) and put in Mark 4 (350F 180C) oven for 2 hrs. Remove meat. Liquidise vegetables, add sour cream, mustard, rest of the wine, and sugar. Pour over meat and reheat. [ serve with pasta and salad ]

Gulys
for 8 1 kg 1 kg 800 g cheap beef onions potatoes stock cube 3 2 2 tblspn 2 pinches tomatoes green peppers des nemes (noble sweet) or csemege (delicate) paprika csips (hot) paprika

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salt, pepper Fry chopped onions to golden. Take off heat, add a little water, then paprika. Add diced meat, chopped tomatoes, stock, shredded green peppers, salt and pepper, and just-cover with water. Cook till meat almost tender, about 2 hours, then add diced potatoes and simmer hour or so.

Italian meat balls

for 8 4 4 tblspn 2 kg 3 onion oil mince egg 200 g 5 tblspn 50 ml breadcrumbs chopped raisins Neapolitan sauce

Cook onions till soft. Mix meat, egg, crumbs, raisins, salt, pepper and form to balls. Fry gently to brown, cover with sauce and put in Mark 3 (165C 325F) oven hour. [ serve on macaroni sprinkled with cheese ]

Boeuf a l'italienne
for 8 2 kg 400 ml 2 4 bottle beef bacon tomato puree onions carrots stock burgundy garlic salt, pepper thyme rosemary lemon peel orange peel

Lard beef with cloves of garlic, sprinkle with salt, pepper, thyme and rosemary and tie up with strips of fat bacon. Braise in own fat, add sliced onions, thinned tomato puree, carrots, peels and wine. Simmer covered 8 hours at Mark 1 or 2. Sauce should have consistency of jam and meat will fall apart. Sprinkle with parsley and lemon to serve.

Boeuf jardinire
for 8 2 kg 500 g 50 g 2 6 rolled topside, silverside, or brisket carrots beef dripping bay leaves peppercorns 1 tspn 8 2 2 glasses onions turnips red wine bouquet garni salt

Brown meat, add whole onions and fry to golden. Add carrots, turnips, wine, bay leaves, bouquet, pepper and salt. Simmer covered or bake in centre of 150C (300F) Mark 2 oven for 2 to 3 hours. (500 g of potatoes can be added to the meat for the last hour of cooking.) Remove and slice meat onto serving dish. [ serve surrounded with french beans ]

Lecsos marhahus
for 8 2 kg beef 6 green peppers

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4 kg

onions tomatoes

paprika salt pepper

Fry chopped onions. Add little water, paprika and diced meat, salt and pepper. Cook till tender. Add chopped tomatoes and green pepper and cook 10 mins.

Moussaka
1 kg 3 2 cloves minced beef onion garlic tomato puree breadcrumbs 2 1 kg 4 cloves 50 g marrow aubergines tomatoes garlic grated cheese

Layers of meat, onion and garlic, tomato puree, fried onion, chopped tomatoes, boiled marrow, and aubergines. Cover with thick white sauce, sprinkle with cheese and breadcrumbs, and bake till brown. {see also Lamb for another version}

Manzo alla Napoletano

for 8 oil 4 4 cloves 1 kg 1 kg 300 ml onions garlic braising beef tinned tomatoes beef stock 2 tblspn 2 2 2 75 ml tomato puree salt, pepper oregano red pepper courgette aubergine

Lightly fry chopped onions. Add garlic and brown the beef. Add tomatoes, wine, stock, tomato puree, salt, pepper, and put in oven for 1 hour at 180C (350F) mark 4. Add finely-chopped red pepper, courgette and aubergine. Return to oven for 30 minutes.

Saut de boeuf a la Parisienne

for 8 1 kg 300 ml 2 glass 250 g 250 ml steak cream Madeira or dry vermouth mushrooms beef stock 3 tspn 8 cornflour shallots or spring onions salt, pepper butter

Pour wine and stock over cubed meat and cook. Blend cornflour into cream and beat into the meat stock. Simmer a few minutes. Saut mushrooms for 4 to 5 minutes, stir in shallots and cook another minute. Add salt and pepper and pour over meat. [ serve with rice and claret ]

Paupiettes de boeuf
for 8 8 50 g 2 thin slices of beef, about 1.5kg (?topside) mushrooms egg 3 tblspn lemon peel flour dripping

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3 3 tblspn 1 clove 4 rashers (250 g bottle 60 g

onions French mustard garlic bacon cooked chicken or pork) red wine flour 1 tblspn 2 tblspn 1 kg 500 ml

salt pepper thyme parsley vegetables (eg onion, carrot, green beans, peas) stock

Fry onions, mushrooms and bacon in dripping. Mix in lemon peel, crumbs, parsley, salt, pepper and beaten egg. Flatten beef really thin, and spread with about half the mustard. Lightly fry chopped one onion and garlic to transparent and mix with finely-chopped bacon, beaten eggs, thyme, parsley, salt and pepper (and finely chopped other meat). Put on stuffing, roll up and secure with a toothpick or tie with cotton. Lightly fry the other two chopped onions, then add chopped vegetables and lightly brown. Add flour and cook briefly. Put the meat on top, add wine and stock and put covered in the middle of Mark 4 (350F 180C) oven for 1 hours. After 1 hr remove lid and add the rest of the mustard. Remove the meat, cut off string/cotton, and if the sauce is still fairly liquid, reduce it briskly. [ serve with boiled rice, buttered noodles, or potato puree ]

Rollatine de manzo al forno

for 8 16 slices 16 slices 5 cloves 16 slices 6 250 g 150 g 300 g 125 g sirloin ham garlic salami eggs raisins Parmesan parsley butter flour 1 tspn 2 tspn 500 ml 6 10 4 tblspn nutmeg oregano dry white wine bay leaves cloves madeira salt pepper stock

Beat beef out thin, cover with ham, garlic, chopped salami, hard boiled eggs, raisins, parmesan, parsley, nutmeg, oregano, salt and pepper. Fold in end and roll. Tie up rolls with white cotton. Put in buttered dish, pour on stock and wine to cover. Add roux made from the flour. Cook 30 mins in centre of Mark 3 (190C 375F) oven. Add bay leaves, cloves, and madeira and cook another 30 mins to 1 hour. [ serve with fettucine al burro or cauliflower with almonds ]

Roladen
for 8 8 250 g 3 inches 250 g 2 thin strips of stewing steak minced pork cabanos mushrooms egg 300 ml 2 2 cloves onion garlic thyme gherkins sour cream

Mix fried chopped onions, mince, egg, lightly-fried mushrooms, garlic and thyme, and lay heaps on flattened slice of beef, adding a piece of cabanos and a slice of gherkin. Secure with a toothpick. Put in Mark 4 (180C 350F) oven for 2 hours. Pour off juice and mix it with sour cream (if it is a bit thin, thicken it with flour), pour back on meat and cook uncovered for 10 mins. [ serve with rice ]

Roulade

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for 8 8 slices 3 tblspn 4 8 rashers beef (150 g each) tomato paste onions bacon flour 4 250 ml 3 tblspn mustard salt and pepper red peppers stock cream

Spread a mixture of mustard and tomato paste on meat slices, cover with a quarter pepper filled with finely-chopped onions and add some strips of pepper plus a little salt. Roll up meat and tie or pin. Put roulades in stock with joints downwards and a rasher of bacon on top. Cover and bake at Mark 5 (190C 375F) for 2 hrs. Remove and thicken juices with flour and cream and bubble a little on top of stove.

Bistecca alla pizzaiola

for 8 2 kg 700 g steak tomatoes oregano garlic Cook chopped tomatoes with salt, pepper and garlic but do not let them pulp. Add herbs, spread on beaten steaks and cook briefly. [ Elizabeth David says no vegetable is needed ] basil parsley oil

Prklt
see PORK

Pot au feu
for 8 1 kg stewing beef Worcester sauce 1 kg vegetables soya sauce

Put stewing beef in bottom of earthenware pot and cover with a selection of chopped vegetables - eg celery, tomato, mushroom, potato, carrot, onion, courgette with additions or alternatives as available. Add herbs such as bay, faggot of herbs etc, a little Worcester or soya, salt and pepper. No water is needed but a little vermouth or sherry does no harm. Put in Mark 2 (150C 300F) oven 2 to 4 hours.

Estouffade de boeuf a la provenale

for 8 2 kg 4 cloves 150 g 2 glass 6 stalks 8 2 2 stick lean stewing beef bacon fat garlic bacon vinegar parsley shallots onion celery peppercorns 6 600 g 4 1 glass 400 ml 3 cloves carrots stoned mixed olives tomatoes oil wine garlic thyme bay rosemary

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Mix oil, wine, vinegar, parsley, garlic, shallots, carrot, onion, thyme, bay, celery, rosemary, and peppercorns and bring quickly to the boil. Pour over meat, add garlic, chopped bacon, carrots and olives. Cook in low oven 3 hours. 10 mins before serving skim off fat and add chopped tomatoes. [ serve with ribbon noodles ]

Pytt i panna for 8 1 kg 10 75 g 2 tblspn 450 g cooked beef (or lamb) potatoes butter oil streaky bacon 2 tspns 4 2 onions salt and pepper parsley Worcestershire sauce eggs

This is a Swedish dish for using leftovers. Boil, chop and fry potatoes to golden. Fry meat, bacon and onion - all diced - till onions have softened. Add potatoes and cook 5 mins shaking pan to prevent it sticking. Add parsley and Worcester. Top with lightly-fried eggs.

Boeuf Richelieu (alias Boeuf bouquetire, Boeuf Dubarry Boeuf Nivernaise)

for 8 1 kg 120g 120g 120g 1 fillet onions carrots celery bay leaf thyme 80g 1 lge glass tblspn 15g 750g bacon madeira tomato puree arrowroot mushrooms parsley

Put fillet on top of roughly-diced onions, carrots, celery, with a little butter on top and put covered into 220C oven for 40 mins, basting occasionally. For the last 10 mins remove the lid. Remove meat and gently heat vegetables on top with madeira, and reduce. Add stock and tomato puree and simmer 7 to 8 mins. Add diluted arrowroot. Saute mushrooms in butter and add vegentables. [ serve with madeira sauce ] {If mushrooms are replaced by carrots, turnips, peas, beans, and cauliflower, the meat is served with pommes chateau, and served without madeira sauce, it is Boeuf bouqetire. Without mushrooms and madeira sauce but with pommes chateau and cauliflower mornay, it is Boeuf Dubarry. Without mushrooms or madeira sauce but with glazed carrots and button onions, it is Boeuf Nivernaise. If mushrooms are supplemented by braised lettuce, stuffed mushrooms, stuffed tomatoes, pommes chateau and no madeira, it is Boeuf Richelieu.}

Manzo ripieno arrosto

for 8 1 kg 3 slice 3 4 sticks 2 beef bread small onion celery carrot salt, pepper basil Mix chopped vegetables, chopped livers, ham cut into strips, soaked bread, beaten egg. Flatten beef, put filling on top and roll and tie. Fry in a little oil or put in medium oven. Add 2 inches of water and cook in low oven for 4 hours. 5 150 g 75 g 3 chicken livers ham grated Parmesan egg parsley thyme

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Roast beef
for 8 3 kg joint of rib salt and pepper 2 lard/dripping/goose fat onion

Put joint (rib is a useful one) on rack in baking tin with fat side up on a halved onion. If not covered in fat smoothe some lard or dripping over it and sprinkle with salt and pepper. Stand tin in larger tin with water in the lower. Put in Mark 9 oven for 10 to 15 mins, then Mark 4 or 5. Allow 15 to 25 mins per kilo (about 20 mins/kg for averagely underdone). Baste intermittently. Cover, keep warm and leave for one hour. Ladle off some of the fat from the roasting tin and use rest to fry gently a tablespoon of flour. Then add some of the water in which the vegetables have been cooked, to make gravy. Add a little dripping, browned flour and a glass of wine and reduce.

Sauerbraten
for 8 2 kg 75 g 250 ml 500 ml 2 4 5 2 tspn topside beef lard/oil red wine vinegar carrot onion cloves sugar breadcrust 4 tspns cornflour 3 tblspn 1 tub 200 ml 4 bayleaf thyme mustard flour sour cream stock salt, pepper

Boil everything (bar beef, flour, cream) together for 3 mins. Pour over meat and add water or stock to half way up. Bake in tightly closed saucepan in Mark 3 (165 325F) oven for 2 hours. Mix flour and cream and cornflour, and slowly dilute with stock and add to juices. [ serve with cucumber salad, and boiled potatoes, or noodles]

Shin in cider
for 8 2 kg 3 2 35 g 3 bottles shin of beef large onions star anise flour porter 1 kg 4 sticks 3 1 carrots celery bay leaves oranges salt and pepper

Fry finely-sliced carrots, onions and celery in hot dripping (or oil) till onion is soft. Add cubed beef, star anise, and bay, dust with flour and stir in. Add the orange peel and porter, bring gradually to a simmer and cook for at least 2 hrs. Allow to cool overnight. If the sauce is too mild, pour it off and reduce it. Pour back on the meat and simmer one hour.

Tournedo Rossini
for 8 8 4 2 tspn filet steaks artichoke hearts truffles arrowroot 125 g 200 g butter foie gras madeira, marsala or brown sherry stock

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Sprinkle steaks with salt and pepper and fry on high heat for about a minute each side. Boil artichoke hearts with lemon and flour (but not in an aluminium or iron pot). Put in bottom of a dish and put steaks on top, then cover with warm foie gras which has been soaking in madeira and stock (or it can be lightly warmed in the steak pan). Add truffles cooked in madeira, butter and pepper. Add stock and other juices into steak pan and reduce. Add cornflour mixed to a paste with madeira and simmer for 10 mins. Swirl in butter and pour onto steak.

Tournedo Espagnole
for 8 8 100 ml 250 ml 8 slices 75 g Plus 750 ml 75 g 3 sprigs 150 g brown stock carrots thyme tomato puree (or 1 lb tomatoes) 50 g 50 g 3 100 ml pork belly onion bay leaves white wine tournedos butter madeira stock foie gras butter 8 slices 100 g 250 ml 8 slices white bread oil Espagnole sauce salt, pepper truffle (or 6 flat mushrooms) flour

Espagnole sauce

Fry tournedos on high heat for 1 minutes each side and remove. Deglaze pan with wine and cook for 2 mins. Blend in Espagnole sauce and stock and cook uncovered till it thickens. Fry slices of foie gras on high heat to golden and remove. Fry truffles and mushrooms. Put tournedos on fried bread with a slice of foie gras on top with truffle/mushroom on top of that. Pour sauce around. To make the sauce boil two-thirds of the stock, fry the flour in the butter and add. Simmer for 10 mins. Fry roughly-diced pork to extract and remove fat, add finely-chopped vegetables and flavourings and add to sauce. Remove from heat and add rest of stock, plus tomatoes/puree then simmer 1 hour, stirring continuously. [ serve with matchstick potatoes, buttered spinach or baby sprouts ]

Saltimbocca
see VEAL

Sechuan beef
for 8 60 ml 4 tspn 2 tspn 8 cloves 4 50 g 50g 4 rice wine or dry sherry dark soya sauce five-spice powder garlic chillis mangetout baby corn spring onions 4 tblspn 4 tblspn 4 tblspn 8 50 g 50 g 1 l 2 ground pepper light soya sauce cornflour sirloin steaks broccoli carrots beef or vegetable stock onions

Cut steaks into strips and cover with sherry, pepper, dark soya, five-spice and crushed garlic and marinate overnight. Fry meat fast for 1 min, add chopped chilli and onion and fry another minute. Add hot stock, light soya sauce and cornflour mixed to paste with water. Add chopped mixed onion. [ serve with jasmine rice ]

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Steak and stilton parcels

for 8 2 kg 75 ml 200 g 2 tblspn frying steak oil blue Stilton tarragon lemon juice Chop meat into four and quickly fry lightly. Place them on a sheet of the pastry which has been lightly brushed with melted butter. Mix cheese with tarragon, cream and black pepper and spread over the steaks. Wrap the pastry round. Brush final sheet of filo with butter and fold to a 1" strip then cut lozenge shapes to decorate parcels, brush with melted butter. Chill for 20 minutes. On a baking sheet at 220C (425F) Mark 7 oven for 15 to 20 minutes. Squeeze a little lemon juice over each. [ serve with salad ] 10 sheets 125 g 125 ml single cream pepper filo pastry 10x18" butter

Boeuf Stroganoff
for 8 1 kg 2 12 2 filet or rump steak onions olives gherkins 1 tblspn 300 ml 1 tspn 250 g flour sour cream sugar mushrooms

Beat meat and cut into fingers. Fry steak fingers and remove. Fry finely-chopped onions, add sliced olives and gherkins, sprinkle with a little flour, stirring to avoid lumps. Add sour cream, salt and pepper and a pinch of sugar. Add meat and warm.

Tamale pie
for 8 1 kg 7 tblspn 400 ml 75 g chuck steak salt corn meal shortening 2 2 1 tspn 8 medium onion small green pepper chilli tomatoes

Slowly add corn meal in a steady stream to 3 cups of boiling water and 1 tspn salt, stirring constantly. Cook on low heat for 10 mins, still stirring. Cook onion and green pepper in shortening until soft. Add minced meat and cook till brown. Stir in chilli powder and salt. Spread half-cooked corn meal on bottom of a casserole, cover with a layer of tomatoes, then meat mixture. Top with second layer of corn meal and then slices of tomato. Bake in Mark 4 5 oven for 25 mins.

Tokny
for 8 2 kg 150 g 300 ml beef onion wine 2 tubs sour cream pepper paprika

Simmer meat covered about 1 hour in water/red wine till tender with pepper, chopped onions, and salt. Add sour cream.

Beef Wellington

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for 8 2 kg 4 2 Puff pastry: 250 g 1 tblspn lard lemon juice 350 g 125 ml plain flour cold water beef fillet onion egg 100 g 200 g 150 g bacon mushroom smooth pork pate

If buying ready-made pastry get four packets about 1 kg. To make pastry mix flour, lard, water and lemon to soft dough with a little salt. Roll out, fold into three, roll and fold again. Rest in cool place for 20 mins. Fry the meat on high heat on all sides for about 5 mins and remove. Fry the chopped bacon, add the chopped onions and cook gently for 10 mins. Add chopped mushrooms and cook more gently. Mix in the pate. Roll out pastry to a little longer than the fillet and three times as wide, keeping a little bit aside for decoration on top. Spread the mixture under where the fillet will go and spread the rest of the meat and pastry so that when encased the meat is surrounded by it. Fold pastry over and tuck in. Place on baking tray with join-side down, decorate with leaves or whatever from left-over pastry, glaze with beaten egg (or milk) and bake in middle of Mark 7 (230C 425F) oven for 20 mins.

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