This week we are celebrating all things Beef.
From Steak and Mince to King of the Roast, plus tips and tricks on how to cook it perfectly.
You will also find a very simple recipe for T-Bone Steak which is perfect for the BBQ!
A favorite in any household, always available and in season and with cuts right across all prices.
When we think about Beef we assume Steaks and Mince, but as you can see there is much more to this much loved meat.
Our Beef is of the highest quality and has perfect marbling and no excess fat to ensure you get the best flavour every time.
We have some great cuts you wont normally see in the supermarkets, like Cheeks, Shank and even T-Bone steaks.
Remember we are happy to prepare your Beef as you like, by hand, and also give you tips on how to cook. Why not ask about our 2 and 4 Ribs roasts, perfect for a special Sunday roast.
Below you will find a recipe to give you a little inspiration, A T-bone steak is pan-seared and cooked to perfection, before being sliced and served with a sauce made from red wine, beef stock, rosemary and Dijon mustard.
T-Bone Steak with Dijon Rosemary Sauce
1 (400g) T-bone steak
salt and freshly ground black pepper to taste
1 tablespoon olive oil
4 tablespoons red wine
2 teaspoons plain flour
175ml beef stock
1 teaspoon chopped fresh rosemary
1 tablespoon coarse Dijon mustard
1) Season the steak with salt and pepper to taste. Heat the olive oil in a frying pan over medium-high heat. Cook the steak until nicely browned on the outside and nearly cooked to your desired degree on the inside, we recommend 3 to 4 minutes per side for medium-rare. This can also be cooked on the BBQ.
2)Remove the steak from the pan and tent loosely with foil to keep warm.
3) Pour the red wine into the frying pan; simmer until reduced by half. Whisk the flour into the beef stock, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to the boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat
4) Cut the meat from the bone, then into thin slices. Serve with the rosemary sauce.