Instructions: Sirloin, Striploin, Fillet. The meat must be well aged to ensure tenderness.

A drizzle of olive oil, black pepper and balsamic vinegar will add extra flavour.

Season well before cooking. Heat grill/pan to maximum, a cast iron ridged pan gives excellent results.

(Serves 4)

4 steaks
Mustard & Herb Dressing
1-2 cloves garlic, finely chopped
Handful of finely chopped herbs i.e. parsley, coriander, basil 1 tablesp. Balsamic or Wine Vinegar
2 tablesp. whole-grain mustard
1 red chilli, sliced
Salt and lots of black pepper
3 tablesp. olive oil

Mix the dressing ingredients well together.

To Cook :
Season the steaks. Heat the pan - cast iron ridged pan if available. Cook the steaks for 5-8 mins. on each side. Allow to rest for a few minutes before serving. Grilled or barbecued vegetables are great with the steaks. Spoon the dressing over the steaks and vegetables.

(Serves 2)

2 quality steaks, sirloin, striploin or fillet (must be well aged to ensure tenderness)

1-2 courgettes, cut into thick slices
1-2 peppers, deseeded and cut into thick slices 1 small red onion, peeled and cut into thick slices 1-2 tablesp. olive oil
Salt and lots of black pepper
1 tablesp. Balsamic or wine vinegar

STEP 1

Heat the grill/pan to maximum, a cast iron ridged pan gives excellent results. Place the steaks in a shallow dish. Place the chopped vegetables in a bowl.

STEP 2

Mix together the oil, salt, black pepper and balsamic vinegar.

STEP 3
Pour half the mixture over the steaks and the remainder over the vegetables, mix well.

STEP 4

Place on the grill pan, then add the steaks. Do this in two lots if the pan is over crowded.

STEP 5

Cook the vegetables and steaks for approx. 5-8 minutes - to your liking.

STEP 6
Serve with a few jacket boiled potatoes.

(Serves 4)

450 g (1 lb) minced beef
1 onion, finely chopped and cooked
2 tablesp. parsley, chopped
Dash of soy sauce
Salt and black pepper
Spicy Red Pepper Salsa
1 red pepper, de-seeded and chopped
2 large tomatoes
1 small onion, chopped
Juice of half a lemon
1 green chilli, chopped
1-2 tablesp. olive oil
2 tablesp. parsley or basil
Salt and black pepper

To Prepare:
Mix the beef, onion, parsley, soy sauce and seasoning together. Shape into 4 burgers. Refrigerate until you are ready to cook.

To Cook:
Heat the barbecue. Cook for about 5 minutes on each side until no pink meat remains at the centre of the burger and the juices run clear. Serve with the Spicy Red Pepper Salsa.

To make the salsa:
Whiz all the salsa ingredients in a food processor. This salsa is also great with the steaks.

(Serves 4)

450 g (1 lb) beef, cut into fine strips
Oil
225 g (8 oz) vegetables, cut into fine strips 1 tablesp. oyster sauce
Marinade
2 tablesp. soy sauce
1 tablesp. dry sherry
2 cloves garlic, chopped
2 teasp. cornflour

To Cook:
Mix marinade ingredients together. Add the beef. Heat a wok or large pan. Add oil and stir-fry the vegetables, remove.

Stir-fry the beef in batches. Return the vegetables to the wok, add 2-3 tablesp. of water and the oyster sauce.

(Serves 6 - 8)

1 tablesp. oil
2 kg (4 lbs) joint of beef
4 small whole onions or shallots, peeled Selection of chopped vegetables
2 heads of garlic
Bunch of fresh herbs
250 ml (1/2 pt) liquid i.e. stock, water, wine, stout Salt and pepper

To Cook:
Preheat oven to Gas Mark 2, 150 C (300 F). Heat the oil in a heavy casserole dish and brown the meat on all sides. Add the vegetables, garlic, herbs and liquid. Season and cover. Place in the oven and cook for 2 1/2 - 3 hours or until tender.

To Serve:
Slice the meat and serve with the vegetables and cooking juices. Very good served with champ.

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