Beef Recipes

1) Steaks with Blue Cheese & Roasted Vegetables

Serves: 4

Prep Time: 15 mins

Cook Time: (based on a 2 cm/3/4 inch thick Broomhills Steak)

Rare: 2.5 mins on each side

Medium: 4 mins on each side

Well done: 6 mins on each side



  • 4 lean rump, or sirloin steaks
  • salt and freshly milled black pepper
  • 30ml/2 tbsp olive oil
  • 50g/2oz blue cheese, e.g Stilon, crumbled
  • 30ml/2 tbsp fruit chutney of your choice


For the Roasted Vegetables; 

  • 1 large sweet potato, peeled and cut into wedges
  • 3 raw beetroot, peeled and cut into wedges
  • 2 medium onions, peeled and cut into wedges
  • salt and freshly milled black pepper
  • 30ml/2tbsp rapeseed or olive oil.



  1. Preheat the oven to Gas Mark 6, 200c, 400F
  2. To prepare the roasted vegebables; place the vegetables on a baking tray, season, drizzle with the oil and roast for 30-35 minutes
  3. Meanwhile, heat the remaining oil in a non-stick pan. Season the steaks and cook according to your preference. During the last minute of the cooking time spoon the chutney over each steak and top with the cheese.
  4. Spoon the roasted vegetables onto each plate. Add the steaks and drizzle any meat juices from teh pan over the steaks.
  5. Serve immediately

2) Beef Carpaccio with Mustard Dressing

Serves 4

Prep Time: 25 mins


  • 225-300g/8-10oz lean Broomhills beef fillet
  • 100g/4oz rocket leaves, rinsed
  • Salt and freshly milled black pepper
  • 30ml/2tbsp capers, rinsed
  • Hard cheese shavings, e.g. Parmesan, to garnish
  • For the Mustard Dressing:
  • 60ml/4tbsp extra virgin olive oil
  • 15ml/1tbsp lemon juice
  • 10-15ml/2-3tsp Dijon mustard
  • 15ml/1tbsp white wine vinegar
  • 30ml/2tbsp freshly chopped chives



  1. Chill 6-8 serving plates. Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment and place in the freezer for 10-15 minutes.
  2. To make the mustard dressing; place all the ingredients into a screw-topped jar and shake well. Season.
  3. Remove the beef from the freezer and slice as thinly as possible across the grain of the meat.
  4. Place the slices between sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices. Chill until required.
  5. Arrange the rocket on the chilled plates, then the beef slices, slightly overlapping. Season, drizzle over the dressing and garnish with the capers, rocket and cheese before serving.

3) Brisket with Mushroom & Tarragon

Serves: 6

Prep Time:15 mins

Cook Time: Up to 3 hours



  • 1 x 1.3kg/3lb lean brisket or silverside joint
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil or rapeseed oil
  • 2 red onions, peeled and chopped
  • 300g/10½oz mixed mushrooms, cut into quarters
  • 600ml/1pint good, hot beef stock
  • 30ml/2tbsp tomato purée
  • 15-30ml/1-2tbsp freshly chopped tarragon
  • 30ml/2tbsp prepared chilli sauce, optional
  • 1 x 400g can cannellini beans, rinsed and drained
  • 225g/8oz Brussels sprouts, halved
  • To garnish: 30ml/2tbsp freshly chopped flat-leaf parsley




  1. Place the joint on a chopping board and season.
  2. Heat the Oil in a large non-stick pan and bown the joint all over. Transfer to a large casserole dish suitable for a hob and oven.
  3. In the same frying pan, add the onions and mushrooms. Cook for 2-3 minutes then spoon into the casserole dish.
  4. Add the remaining ingredients, except the beans and Brussels sprouts. Bring to the boil, reduce the heat and cook on the hob or in a preheated oven at Gas Mark 3, 170c, 325F for 2.5 - 3 hours.
  5. 20 minutes before the end of the cooking time add the beans and Brussels sprouts.
  6. Serve with creamy mash or warm crusty bread. 


4) Beef Filo Parcels

Serves 6

Time: 29 mins



  • 450g /1lb lean beef mince
  • 5ml/1tsp sunflower oil
  • 1 small onion, peeled and finely chopped
  • 5-10ml/1-2tsp ground cumin
  • 5ml/1tsp ground turmeric
  • 225g/8oz potatoes, peeled, cooked and diced
  • 100g/4oz fresh green peas
  • Salt and freshly milled black pepper
  • 1 x 400g pack filo pastry
  • Melted butter, for brushing
  • 60ml/4tbsp mango chutney, mixed with 30ml/2tbsp hot water




  1. Heat the oil in a large pan and cook the onion until soft. Add the cumin and turmeric, cook for 1-2 minutes.
  2. Add the minced beef, in batches and cook until brown. Add the potatoes and green peas and cook for 5-6 minutes. Set aside to cool.
  3. Remove the filo pastry from the packaging and cover with a slightly damp cloth to prevent the pastry from drying out.
  4. Lay 2-3 filo pastry sheets on top of each other, brushing each sheet with a little melted butter. Cut into 10cm/4inch squares.
  5. Preheat the oven to Gas mark 6, 200°C, 400°F.
  6. Lightly brush a little of the mango chutney over the filo square and top with a spoonful of the filling. Gather up the edges, pinching them together to form a parcel.
  7. Place onto a baking sheet and repeat the process with the remaining filo and meat filling.
  8. Lightly brush the top of each parcel with melted butter and bake for 10-12 minutes until golden.