Recipes
53 articles
Roast Picanha (Rump Cap) with Chimichurri
A rump cap roast, also called picanha, is the triangular cap muscle of the rump roasted whole, with its thick fat cap...
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Whole Roast Scotch Fillet with Garlic and Rosemary
A scotch fillet roast is a whole or half scotch cube roll, salted ahead, seared, then roasted with garlic and rosemary until...
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Beef Tataki with Ponzu
Beef tataki is a Japanese dish of beef seared hard on the outside, left rare in the centre, chilled, then sliced thin...
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Steak Frites at Home
Steak frites is the French bistro classic of a seared steak served with crisp fries, usually with a sauce or a knob...
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Béarnaise Sauce for Steak
Béarnaise sauce is a warm, buttery emulsion of egg yolks and butter, sharpened with a reduction of vinegar, white wine, shallot and...
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Mongolian Beef
Mongolian beef is thinly sliced beef coated in cornflour, fried until crisp, then tossed through a glossy sauce of soy, brown sugar,...
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Beef Skewers for the BBQ (with a Satay Option)
Beef skewers are cubes of marinated steak threaded onto skewers, often with capsicum and onion, and grilled hot and fast so the...
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Steak Diane: The Classic Aussie Pub Sauce
Steak Diane is a quickly seared steak served under a creamy pan sauce of garlic, mushrooms, Worcestershire, Dijon mustard and cream, built...
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Beef Carpaccio with Eye Fillet
Beef carpaccio is a starter of raw beef fillet sliced paper-thin, pressed flat and dressed with olive oil, lemon, rocket, shaved parmesan...
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Steak Tartare with Eye Fillet
Steak tartare is finely hand-diced raw beef seasoned with shallot, capers, cornichons, Dijon mustard and Worcestershire sauce, traditionally served with a raw...
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Red Wine Jus for Steak and Roast Beef
Red wine jus is a glossy, intensely savoury sauce made by reducing red wine and beef stock with shallots and thyme, then...
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Thai Beef Salad with Seared Rump
Thai beef salad, known in Thailand as yum nua, is seared steak sliced thinly and tossed with fresh herbs, crunchy vegetables and...
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