What was the classic American fast food can now be found on the menus of the finest restaurants served with everything from foie gras to slices of black truffle. This is the chef’s version of a regular burger. The idea is that you very finely mince chuck or flank steak using a large chef’s knife.
This is a delicious canapé for a smart party or special occasion. Instead of cooking the steak on the skewers it is done in one large piece and sliced so that you get nice rare slivers of meat. The béarnaise sauce is best made at the last minute but will hold set over a pan
This is comfort food at its best. What could be nicer than a plate of steaming beef stew on a cold winter’s day? Serves 6-8 Ingredients: 3 tbsp olive oil 1 ¾ lbs chuck beef steak, trimmed and cut into 2in cubes 3 medium onions, thinly sliced 1 tsp chopped fresh thyme 2 tbsp plain
If you are thinking of a change from the regular festive fare there must be no better recipe to showcase a beautiful piece of Irish beef fillet than this. How often have you seen Beef Wellington and wondered how to make it? Well here’s the answer and it’s not half as difficult as you’d think.
This is a great family dish and is certainly nice enough to have for Sunday lunch. It can be made well in advance and will happily keep in the fridge for a couple of days. It also freezes covered in plastic film for up to 1 month. Ingredients: Serves 4 1 small garlic bulb 2