ANDREW'S INDOOROOPILLY
Cooking
with Beef
PAN BASTED 90 DAY DRY AGED RIB ON THE BONE
A rich & buttery classic
Ingredients
4 dry age OP Ribs (this can be made to serve as many as you please, 1 Rib per person)
Thyme
Garlic
Butter
Salt & Pepper
(Optional) Finely diced Chilli
Method
1. Using a heavy base fry pan, bring up to a moderate heat.
2. Brown your rib evenly on all sides to a Golden Brown.
3. Once browned add two lare knobs of butter (the real stuff is best) and let melt.
4. Turn your pan to a medium heat.
5. Add two springs of Thyme (one finally diced red chilli optional), 1 clove of crushed garlic & stir into butter.
6. With a large spoon gently baste steaks with herbed butter turning every ew minutes until the internal temperature of the beef reaches 56-58 degrees for a nice Med-Rare.
7. Rest steak for 10 minutes before serving.
8. Add salt & pepper to taste.
Best served with baked potato and your choice of steamed vegetables.
Ingredients
Method
1. Using a heavy base fry pan, bring up to a moderate heat.
2. Brown your rib evenly on all sides to a Golden Brown.
3. Once browned add two lare knobs of butter (the real stuff is best) and let melt.
4. Turn your pan to a medium heat.
5. Add two springs of Thyme (one finally diced red chilli optional), 1 clove of crushed garlic & stir into butter.
6. With a large spoon gently baste steaks with herbed butter turning every ew minutes until the internal temperature of the beef reaches 56-58 degrees for a nice Med-Rare.
7. Rest steak for 10 minutes before serving.
8. Add salt & pepper to taste.
Best served with baked potato and your choice of steamed vegetables.
CREAMY MUSHROOM SAUCE
A super simple yet very tasty sauce that will complement any steak meal
Ingredients200ml thickened cream
300gm Brown flat Mushrooms (sliced or diced)
1tb spoon gravy powder
1 OXO Beef cube
Method
1. Pour the cream into a saucepan, add gravy powder & OXO beef cube & stir through.
2. Add mushrooms to saucepan and stir in.
3. Over a moderate heat gently stir until mushrooms soften and sauce thickens.
4. Add salt & pepper to taste.
Ingredients
Method
1. Pour the cream into a saucepan, add gravy powder & OXO beef cube & stir through.
2. Add mushrooms to saucepan and stir in.
3. Over a moderate heat gently stir until mushrooms soften and sauce thickens.
4. Add salt & pepper to taste.
Beef Wellington
Classic English dish of decadent beef surrounded by fluffy golden pastry
*serves 4 people*
Ingredients
700g Eye fillet, Andrews butchers can help you find the perfect fillet for this dish
25g fresh Thyme (taken off stem)
2 cloves if Garlic (crushed)
1 Onion ( diced)
400g of button mushrooms (sliced)
100g chicken pate
4 slices of Procciutto
2 sheets of puff pastry (little extra for decorating if you wish)
Butter
1 egg (lightly whisked)
Method
1. Pre heat oven to 180. Using a heavy base fry pan, bring up to a high heat heat but not smoking. Drizzle oil in pan and add a table spoon of butter, leave pan for a few seconds.
2. Place eye fillet in pan turning every 30 seconds until sealed. The aim is not too cook the eye fillet, but to sealing the juices in. take it out of pan and rest.
3. Using the same pan, add 1 table spoon of butter, button mushrooms, garlic, thyme and onions to pan on a moderate meat and sauté together until onion is translucent and mushrooms and well cooked
4. Place sauté mixture in a bowl to cool just enough to handle.
5. Lay a sheet of pastry on bench, lay 2 slices of prosciutto and a even layer of your sauté mixture on top of prosciutto
6. Rub pate over the entire eye fillet ( don't be shy with amount) and place in the center of your pastry on top of mixture.
7. Layer the remaining sauté mixture on top and sides of eye fillet and then cover with remaining prosciutto.
8. Place second sheet of pastry on top, seal edges of pastry with fingers or a fork insuring not to rip pastry (
8. Trim any excess pastry and decorate as wish
8. Brush with egg wash and place in oven for 35 minutes
Best served with seasonal vegetables or mash potato.
Ingredients
Method
1. Pre heat oven to 180. Using a heavy base fry pan, bring up to a high heat heat but not smoking. Drizzle oil in pan and add a table spoon of butter, leave pan for a few seconds.
2. Place eye fillet in pan turning every 30 seconds until sealed. The aim is not too cook the eye fillet, but to sealing the juices in. take it out of pan and rest.
3. Using the same pan, add 1 table spoon of butter, button mushrooms, garlic, thyme and onions to pan on a moderate meat and sauté together until onion is translucent and mushrooms and well cooked
4. Place sauté mixture in a bowl to cool just enough to handle.
5. Lay a sheet of pastry on bench, lay 2 slices of prosciutto and a even layer of your sauté mixture on top of prosciutto
6. Rub pate over the entire eye fillet ( don't be shy with amount) and place in the center of your pastry on top of mixture.
7. Layer the remaining sauté mixture on top and sides of eye fillet and then cover with remaining prosciutto.
8. Place second sheet of pastry on top, seal edges of pastry with fingers or a fork insuring not to rip pastry (
8. Trim any excess pastry and decorate as wish
8. Brush with egg wash and place in oven for 35 minutes
Best served with seasonal vegetables or mash potato.
Our Beef
Growth Promotants and Antibiotic Free
Our Chicken
Steroid and Hormone Free
Our Pork
Sow Stall-Free