INGREDIENTS:
220g beef tenderloin
2 tbsp olive oil
1 tsp each, French mustard and Worcestershire sauce
For lentil sauce:
5g butter
1 onion, chopped
2 cloves garlic
50g lentils, boiled
50g demi glace
1 cup orange juice
Salt and pepper, to taste
Method:
- Mix together mustard, salt, pepper, Worcestershire sauce and olive oil and marinate beef in it for at least an hour. Grill till meat is cooked to desired level of doneness.
- Lentil sauce: Heat butter in a saucepan and saute onion and garlic till transparent. Add demi-glace. Mix and add lentil, orange juice and adjust seasoning.
- Pour the sauce over the grilled steak and serve.
Notes: Serve with roast potato and boiled vegetables.
INGREDIENTS:
3 tbsp olive oil
1kg beef stew, cut coarsely
2 medium onions or 350g, cut coarsely
2 medium carrots or 300g, sliced thickly
3 garlic cloves, crushed
1-1/2 tbsp flour
3 tbsp tomato paste
2 tbsp mustard
3 cups or 750g ml water
3 cubes Maggi chicken stock
1 cinnamon stick and 1 bay leaf
2 medium or 400g potatoes, cut into cubes
Method:
- Heat oil in a large pan, cook beef in batches until they become golden brown. Remove beef from the pan and place it on a dish.
- Add onions, carrots, garlic and cook while stirring until the onion softens. Return beef to dish, dust with flour, stir in tomato paste, mustard, water, Maggi chicken stock, cinnamon and bay leaf.
- Cover and cook on low heat for 1 hour or until the beef is tender. Add potatoes and cook for another 20 minutes or until potato is cooked. Serve with cooked vermicelli rice.
INGREDIENTS:
1.2kg tenderloin steak
3 tbsp pine nuts, or 30g
30g raisins
2 cloves garlic, crushed
1 tbsp parsley (2g)
1 tbsp olive oil (14g)
For the tomato sauce:
10 small-sized ripe tomatoes (800g)
1 garlic cloves, crushed
2 Maggi chicken stock cubes (22g)
For garnishing:
3 lettuce (750g)
1 tbsp olive oil (14g)
1 tsp pine nuts (3g)
1 tsp raisins (3g)
1 tsp crushed garlic (3g)
Method:
- Pound the slices of tenderloin flat on a sheet of plastic wrap. Toast the pine nuts over moderate heat.
- Lay on each piece of meat a few pine nuts and raisins, and some chopped garlic and parsley. Form a roulade and fasten with a skewer.
- For the tomato sauce, boil the peeled, seeded and diced tomato with the crushed garlic and the 2 Maggi chicken stock cubes. Cook for a good 5 to 10 minutes.
- Brush the roulade with the tablespoon of olive oil and brown on all sides in a baking tray in the oven. When half cooked,add the tomato sauce and cook for another 5 minutes.
- Dip the lettuce leaves in hot water and then refresh with cold water. Brown with the 1 tbsp of olive oil on high heat with the pine nuts, raisins and garlic.
- pour the sauce in the plate; add the lettuce and finally the meat cut in half diagonally. Serve with white rice.
Preparation time: 15 mins Cooking time: 15 mins
INGREDIENTS: serves 1
60g minced beef
5g onion, chopped
10g garlic, chopped
3g each, salt and pepper
1 strip beef bacon
1 mini burger bun, sliced in half and lightly grilled
1 slice cheddar cheese
5g lettuce
Method:
- In a bowl, mix together mince, onion, garlic, salt and pepper. Shape mixture into a round patty.
- Cook the beef patty on a grill until done. Set aside. Grill beef bacon.
- Between the burger bun halves, place the patty, top it with beef bacon, cheese and lettuce. Serve with ketchup.
Preparation time: 20 mins Cooking time: 20 mins
INGREDIENTS: serves 1
60g beef mince, for meatballs
15g onion
10g garlic
3g each, salt and pepper
100ml gravy sauce
1 mini burger bun
1-2 lettuce leaves
Method:
- Mix mince with onion, garlic, salt and pepper then shape into small balls. Heat a saucepan, add gravy and cook meatballs till done.
- Slice burger bun into half, layer bottom half with meatballs and sauce, top with lettuce and place the other half on top. Serve.
Preparation time: 20 mins Cooking time: 10 mins
INGREDIENTS: serves 1
For the steak:
150g beef steak, at room temperature
Salt and pepper, to taste
2 tbsp olive oil
25g butter
Fresh flat leaf parsley, for garnish
For the sauce:
2 tbsp beef stock
150ml double cream
75g Roquefort cheese, crumbled
Accompaniments
Vegetables, roasted and potato wedges, roasted
Method:
- Season the steak with salt and pepper and set aside.
- Heat a cast-iron grill pan to high heat. Brush olive oil over the steak then place it on the pan.
- For medium to medium-rare level of doneness, cook the steak for 3-4 minutes on each side.Do not turn the steak another time as it will make the meat tough.
- For a well done steak, place the steak in a grill pan and put it in a preheated oven and cook for a couple of minutes at 160C. Remove the steak from the pan and put it in a serving plate, then slather butter over the steak. Let it rest for 10 minutes before serving.
- Meanwhile, to make the sauce, pour beef stock into the same pan in which you grilled the steak. Scrape the pan gently on low heat to deglaze it. Add cream and simmer till it thickens a bit.Add cheese and stir till the cheese melts completely.
- Place the steak on a plate over grilled veggies, with roasted potato quarters on the side. Serve the sauce separately.
INGREDIENTS:
5oog veal (breast )
1 small carrot
1 small onion
2 stalks celery
2 leeks
30g shallots
50g mushrooms
1 lemon
1 clove
A few sprigs parsley
1 bayleaf
pinch of nutmeg
30g butter
2 tbsp flour
500ml stock
Salt to taste
Method:
- Wash and cut veal into large pieces. Chop shallots, celery, leeks and parsley. Slice onion. Cut carrot into cubes and boil in 100ml water for 3 minutes. Blend the flour with a little stock 1/3 cup.
- Melt butter in cooker. Saute onion, shallots, leeks and celery. Add veal and saute.
- Add stock, seasoning, flavouring and mushrooms. Close cooker, bring to full cooking pressure on maximum heat.
- Reduce to medium heat and cook gradually before opening. Thicken gravy by adding blended flour.
- Serve hot, garnished with carrots. Chopped parsley and thin slices of lemon.
INGREDIENTS:
500g beef (fillet)
1 medium onion
30g mushrooms
50g butter
200g sour cream
1 tbsp tomato puree (optional)
1/2 tbsp flour
A pinch of mustard powder
150ml stock (2/3 cup )
Salt and pepper to taste
Method:
- Cut beef into 2" strips and sprinkle with salt and pepper.Chop onion very finely. Wash and slice the mushrooms.
- Melt butter in cooker and fry onion till golden brown.
- Add mushrooms and beef and fry for 4 minutes. Add stock, tomato puree, half the sour cream, salt and pepper.
- Close cooker, bring to full cooking pressure on maximum heat. Reduce to medium heat and cook for 18 minutes.
- Allow cooker to cool gradually before opening. Add flour blended with the remaining sour cream and mustard powder.
- Bring to boil and serve hot.
Preparation time: 15 mins Cooking time: 15 mins
INGREDIENTS: Serves 2
1/4 cup raisins
225g lean beef sirloin, ground
300g onion, diced
1 egg white
1 tsp cinnamon, ground
2 pita bread pockets, warmed
1 cup fresh parsley, chopped
2 tbsp non-fat, plain yogurt
For the courgette salad:
3 cups courgette, thinly sliced
2 tbsp reduced-fat vinaigrette dressing
Lettuce leaves, to serve
1 small spring onion, sliced (optional)
Method:
- Mix raisins, beef, 200g onion, egg white and cinnamon together. Roll mixture into lime-size meatballs and place on a foil-lined tray. Grill for 5 minutes in a preheated oven, turn over and grill for another 3-4 minutes.
- To make salad, simmer courgette in boiling water for 1-2 minutes. Drain. Toss with dressing. Place lettuce leaves on two plates and spoon courgette on top, then sprinkle spring onion over.
- To serve, place meatballs in the pita pockets, add parsley, remaining onion and yogurt. Serve with courgette salad.
INGREDIENTS:
50ml extra-virgin olive oil
4 beef tenderloin medallions, 100 g each
70g chopped onion
150g mixed forest mushrooms
80g butter
100g thinly sliced fennel, boiled in salted water for 3 minutes
30ml cream
2 tbsp grated parmesan cheese
Nutmeg powder, a pinch
Salt and pepper, to taste
Method:
- Season beef with salt and pepper. Shallow-fry beef on both sides in olive oil. Keep aside. Cover with aluminium foil. In the same pan, heat 1 tbsp oil and saute half the onion and mushrooms for 2-3 minutes.
- Season with salt and pepper. Add half the butter and reduce. In another pan, heat remaining butter and saute remaining onion and fennel. Add cream, cheese, nutmeg, salt and pepper.
- Place medallion on a plate, top with half the mushroom and cover with another medallion. Mould half the creamy fennel and place it on the side. Repeat for the second plate.
