Tournedos

This is a steak cut from the eye of the fillet, and is best either grilled or fried. To fry, heat a thick frying pan without fat. When it is hot, add the seasoned steaks, and let them sizzle until the meat is sealed and brown on one side, then turn them over and brown on the other side. This will hold in the juices. Turn the heat right down, add a lump of butter and cook gently for 2 to 3 minutes.

To grill, place the steaks as close as possible to the grill to seal before reducing the heat and basting the steaks in butter.

Cook fillet or sirloin steaks in the same manner, allowing slightly more time for these larger steaks.

Rump steak is better fried at all times.

Beef Stroganoff

1.5 fillet steak cut into strips
An equal amount each of chopped onion, sliced mushroom and peeled, seeded and chopped tomatoes.
4 – 6 oz butter
Half pint sour cream
Salt and pepper

Melt 2oz butter in a frying pan; cook the onions slowly in this. Place in a dish. In a clean pan melt an ounce of butter and cook the mushrooms, add these to the onions, repeat these steps with the tomatoes.

Then cook the beef (no more than 2 minutes) and add the vegetables, pouring the sour cream over it all. Heat and add salt and pepper, serve with rice or pureed potatoes.

Carbonade of beef

2.5 lbs best stewing steak
2 onions
Vegetable oil
1 bottle brown ale
1 tablespoon tomato puree
1.5 tablespoons flour
3 stalks of parsley
1 bay leaf

Chop and brown the onions gently in the oil. Add the beef, cut into cubes of about 2 inches. When the meat is brown, remove it and place into another pan with the tomato puree. Mix well, and then pour in the beer. Bring to the boil, stirring well, and simmer for a couple of hours until the beef is tender.

Then reheat the pan with the onions in, shake in the flour and blend well, add carefully to the stew.

Serve with boiled potatoes and young turnips.

Stifado

Best prepared the day before.

2lb cubed chuck steak
Salt and pepper
2 tbsp olive oil
1lb sliced onions
4 crushed cloves of garlic
4 tablespoons of tomato puree
Quarter pint of red wine

Heat the oil in a heavy pan, fry the onions and meat, season with the salt and pepper. Add the rest of the ingredients, bring to a boil, simmer for at least 3 hours at 120C.

Braised Beef (make the marinade the day before)

2.5 lb brisket

Marinade

1 bay leaf, 3 sprigs parsley, 3 sprigs thyme
1.5 pt water, 4 tablespoons of red wine vinegar.

Boil this up for 30 minutes, leave to cool.

Put the beef in a deep bowl, cover with the marinade and leave overnight, covered.

Discard the marinade, and then:

Oil
2 carrots
2 onions
2 sticks of celery.

Heat oil in a casserole, add the carrots, onions and celery, add the meat, cover with water, cook in the oven for about 2.5 hours at 170C.