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    Recipes — beef

    Simple Sirloin Steak

    Master the art of cooking the perfect sirloin steak for truly tender meat and you'll never look back. Serve with chunky chips and salad for a weekend treat.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •    1 tbsp butter
        •    1 tbsp sunflower oil
        •    sprig of thyme or rosemary (Optional)
        •    1 garlic clove, left whole but bashed once
        •    2 sirloin steaks, each about 200gm and 2cm thick


    1. Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.

    2. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.

    3. With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

    This great family recipe is thanks to BBC GoodfoodRecipes at https://www.bbcgoodfood.com/recipes/simple-sirloin-steak

    Roast Beef Tenderloin with Red Wine Sauce

    This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 4-6


    For the sauce:

        •    1 tsp sugar
        •    3 cups beef broth
        •    1/4 tsp kosher salt
        •    1-1/4 cups red wine
        •    6 fresh thyme sprigs
        •    2 tbsps all-purpose flour
        •    1/8 tsp ground black pepper
        •    8 tbsps unsalted butter, divided
        •    3/4 cup finely chopped shallots, from 2-3 large shallots

    For the beef:

        •    1/4 cup beef broth
        •    2 tbsps vegetable oil
        •    kosher salt (1/2 tsp per pound of beef)
        •    1 (2 - 3 lb) center-cut beef tenderloin roast
        •    freshly ground black pepper (1/4 tsp per pound of beef)


    For the sauce:

    1. Melt 5 tablespoonsof the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

    2. While the liquid is reducing, place the remaining 3 tablespoonsof butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

    3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

    For the tenderloin:

    1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.

    2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125°for medium rare, about 15 minutes, or until done to your liking (115°F-120°Ffor rare, 130°F-135°Ffor medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.

    3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.

    4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.

    5. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

    This great family recipe is thanks to Once-Upon-A-ChefRecipes at https://www.onceuponachef.com/recipes/roast-beef-tenderloin-wine-sauce.html

    Jerusalem Artichokes

    Stuffed with meat & herbs, fried & braised in tomato sauceStuffed with meat & herbs, fried & braised in tomato sauce.

    Prep Time

        •    Prep and cook time: 2 hours & 30 minutes
        •    Yield: Serves 4-8


        •    1 onion
        •    200g plain flour
        •    1 stick of celery
        •    vegetable oil, for frying
        •    400g lean minced beef
        •    4 large free-range eggs
        •    6 Italian violet artichokes
        •    2 lemons, for artichoke prep
        •    1 pinch of dried red chilli flakes
        •    2 x 400gm tins of quality plum tomatoes
        •    1/2 a brunch of fresh flat-leaf parsley (approx. 15g)


    1. Put a casserole pan that will snugly fit the artichokes later on a medium- high heat. Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Peel and finely chop the onion, garlic and celery. Finely chop half the basil leaves and half the parsley (stalks and all). Stir it all into the pan, simmer for 30 minutes to thicken and reduce the sauce, then taste and season to perfection.
    2. Meanwhile, prep the artichokes (see tip), then quarter each one lengthways, dropping the pieces back into the lemon water. Put the flour into a shallow bowl, and beat 2 eggs in another shallow bowl. Place the mince in a bowl with the chilli flakes and a good pinch of sea salt, and crack in the remaining 2 eggs. Finely chop the remaining basil leaves and parsley, add to the bowl, then scrunch and mix together, and divide into eight. Take one piece, then press and hug 3 artichoke quarters together around it, packing and squeezing it back into its original shape. Roll it in the flour, dunk it in the beaten egg, letting any excess drip off, then pop on a tray ready to fry. Repeat until you have 8 re-formed artichokes.
    3. Meanwhile, pour 5cm of vegetable oil into a large, sturdy, deep-sided pan on a high heat. Get it to 160ºC on a thermometer, then gently lower all 8 artichokes into the oil – they’ll pack it out. Fry for 10 minutes, or until golden, then use a slotted spoon to lift them into the sauce. Reduce to a medium-low heat, simmer for 10 minutes, turning halfway, then serve.


        •    Squeeze the juice from a few lemons into a big bowl of cold water, dropping the squeezed lemon halves into the bowl as you go, but keeping 1 halved lemon out so you can use it to rub the artichokes as you prep them. Artichokes oxidize and discolour super-quickly once exposed to air, so it's important to rub them with acid as you go, keeping them submerged in lemon water thereafter.

        •    One artichoke at a time, click off the outer leaves - about half in total - until you get to the paler, yellowy-white, more tender ones. With a sharp knife, trim 5cm below and above the base of the choke, rubbing the exposed cuts with lemon as you go. Use a small sharp knife or speed-peeler to peel the base and stalk, revealing the soft flesh underneath. Rub it all over with one of your lemon halves.

        •    Get a teaspoon, insert it into the middle of the leaves, then turn and scrape it to remove the inner, fluffy choke - look inside to check you've done an accurate job. Once done, simply squeeze in some lemon juice.

    This great family recipe is thanks to Jamie OliverRecipes at https://www.jamieoliver.com/recipes/beef-recipes/jewish-artichokes/

    Pan-Seared Sirloin Steak

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    1 tbsp olive oil
        •    kosher salt, to taste
        •    1 tbsp unsalted butter
        •    freshly ground black pepper, to taste
        •    2 sirloin steaks, about 1 inch (approx. 300gm) thick


    1. Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature, 30 minutes to 1 hour, or refrigerate up to 72 hours. (If refrigerating, bring the steak back to room temperature before cooking by resting for 1 hour.) Pat dry with paper towels and season with more salt and pepper. Press the pepper into the steak to adhere.

    2. In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. For medium rare, the internal temperature should be 125–130°F, internal color should be an opaque, lighter red, and the texture should be just resilient to the touch—droplets of red juice should rise to the surface of the steak. Cooking time will vary based on steak thickness.

    3. Remove the steak from pan and transfer to a cutting board or plate, tent with foil, and rest for 5–20 minutes. This is a good time to make a simple pan sauce, if desired. Internal temperature will increase about 5°F during resting.

    This great family recipe is thanks to MasterClassRecipes at https://www.masterclass.com/articles/perfect-pan-seared-beef-sirloin-steak-recipe#panseared-sirloin-steak-recipe

    Beef Satay

    Beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 10


        •    1 red onion, cut into quarters
        •    1 small cucumber, cut into small pieces
        •    16-20 bamboo skewers, soaked in water
        •    2 lbs. beef, sirloin, cut into 1/4 inch thick, 3/4-1 inch cubes
        •    Malaysian rice cakes, cut into bite size pieces (Optional)

    For marinade:

        •    1 tsp salt
        •    4 tbsps oil
        •    4 tbsp sugar
        •    1-2 
    tbsp water
        •    2 tbsps coriander
        •    1 tsp chili powder
        •    3 cloves garlic, peeled
        •    2 tsps turmeric powder
        •    10 shallots, peeled, cut and halved
        •    4 stalks lemongrass, white part only, cut into 1 inch length

    For spicy peanut dipping sauce:

        •    5 tbsp oil
        •    salt, to taste
        •    3/4 cup water
        •    sugar, to taste
        •    3/4 tbsp seedless tamarind pulp, soaked in 3 1/2 tbsp water
        •    3/4 cup roasted peanuts, skin removed and coarsely blended

    For spice paste:

        •    1 tbsp oil
        •    1/2 tsp salt
        •    1 1/2 tbsp sugar
        •    3 shallots, peeled
        •    5-6 tbsp chili powder
        •    3/4 tsp cumin powder
        •    4 cloves garlic, peeled
        •    salt and sugar to taste
        •    3/4 inch galangal, sliced
        •    1 1/2 tbsp coriander powder
        •    3 stalks lemongrass, white part only, cut into 1 inch length


    1. Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.
    2. Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

    For spicy peanut dipping sauce:

    1. Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
    2. Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
    3. Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

    For making and cooking the beef satay:
     Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/beef-satay-recipe/