Recipes for juicy, flavorful and incredibly tasty meat dishes that are waiting for you,

just waiting for you to make them. Note that a very important factor for cooking is choosing the right & top knife for cutting meat.

ROSTBIFF

Roast beef is a large piece of selected beef, baked to a ruddy crust on the outside, with juicy tender flesh on the inside. A classic of English cooking.

Delicious roast beef begins with the choice of meat

You need a thick, thick cut with small layers of fat. The fat will melt during cooking – the beef will give juice and will literally melt in your mouth. Tenderloin, boneless and sirloin are best suited for roast beef.

The meat should be seasoned. In Britain beef carcasses are hung in a dry, ventilated room at 0 … +4 ° C for three weeks. At home you can wrap the beef in parchment and keep it in the fridge for a day or two.

Traditional roast beef is cooked without seasoning, often not even salted. But variations with marinades are much more popular and delicious. Here’s one of them.

1. Take the meat out of the refrigerator a few hours before cooking – it should warm up to room temperature.
2. Prepare the marinade. Mix the spices, honey and soy sauce. Do not salt the meat separately – soy sauce will give the desired saltiness.
3. Cut the membranes from the beef and tie the meat with twine so that it does not lose its shape. Usually roast beef is shaped like a cylinder.
4. Rub the meat with the marinade. Heat a frying pan and drizzle with olive oil. Sear the beef on all sides until crispy.
5. Place the meat on a baking tray, pour the rest of the marinade over it and put it in the oven preheated to the maximum temperature. After 15 minutes reduce the temperature to 150 ºC and bake until tender.
6. Roast beef cooks for 40 minutes to an hour and a half, depending on the size of the piece and your preferred degree of cooking. You can check the readiness with a special meat thermometer (60-64°C inside the piece).
7. After taking the roast beef out of the oven, let it “rest”. Wrap in foil and leave for 15-20 minutes.
8. Slice the roast beef across the fibers into thin slices. Serve hot or cold with side dishes (green peas, mixed vegetables, French fries, etc.), sauces and dry red wine.

RIBEYE STEAK

Ribeye is the king among steaks. It’s easy to cook and comes out very juicy and tasty.

The name comes from two English words: rib, “rib,” and eye, “eye. The rib is the place from which the cut is taken, and the eye is the shape of its cross-section. That is, for the ribeye steak they take a fleshy cut with “marbled” layers of fat from the upper part of the beef carcass (in Russia this cut is called “back” or “thick edge”) and make from it a cut in the form of an eye.

Marbling is one of the main secrets of the rich taste of the ribeye. The more fatty spots, the juicier it is. Therefore, it is better to choose beef of special meat breeds: Hereford, Shorthorn, and Angus. They are imported from Australia, New Zealand and Japan and sold frozen.

Ribeye is a universal steak. It can be cooked on an electric grill, over charcoal, or you can cook it at home in a pan. This steak does not need a long heat treatment – it is quite easy to achieve the desired degree of roast.

Steak rare

For ribeye steaks, Medium or Medium Well is recommended.

Very Rare или Blue

Raw, but not cold. Slightly ruddy on the outside and completely red on the inside. The temperature of the meat is 37-38 °C.

Rare

Uncooked, with blood. The outside gray-brown crust, red flesh in the middle. The temperature of the meat is 39-43 ° C.

Medium Rare

Medium-rare. The flesh is red-pink, closer to the center of the piece there is a lot of bright pink juice. The meat temperature is 43-47 °C.

Medium

Medium rare. Deep fried on the outside and well heated in the center, with pinkish meat juice. Meat temperature – 47-50 ° C.

Medium Well

Almost cooked. Pale pink flesh in the center of the piece and clear juice. The temperature of the meat is 55-65 ° C.

Well Done

Fully cooked. Gray-brown crust, brown flesh in the center, dark brown closer to the edges of the piece, almost no juice. The temperature of the meat is 65 ° C or higher.

Too Well Done

Strongly overcooked, the juice is completely absent. The temperature of the meat is 100 ° C.

1. 1. Take the meat out in advance – it must defrost and warm up to room temperature. There are several taboos that apply to steaks. Meat should not be pounded, even if the pieces seem enormous. Meat should not be washed but only blotted with paper towels. Meat should not be pierced with a fork or knife.
2. Preheat the grill to maximum. Drizzle steak with olive oil, sprinkle salt and pepper on both sides.
3. Grill the steak for 1 to 2 minutes on each side.
4. Reduce the heat to medium and cook the steak for 7 minutes on each side.
5. Prepare the sauce. Mash all the peppers in a mortar. Sauté the finely chopped onion in olive oil. When the onions are soft, add salt, pepper and cognac. Then put them on fire. When the flames subside, pour in the cream and bring almost to a boil. Taste the sauce and season with salt if desired.
6. Cover the finished ribeye steak with a plate so it can “rest” and better soak up the juices. Serve it on a large plate. The sauce is usually poured in a separate cocotte. Garnish can be fresh vegetables or French fries.

BEEF WELLINGTON

“Wellington is a beef tenderloin baked with mushroom pâté in a flaky pastry. It is a dish of English cuisine, considered a holiday dish.

It is made with the tenderest part of the beef tenderloin.

This recipe has nothing to do with Wellington, the capital of New Zealand. It was invented by the cook of the British general and politician Arthur Wellington. More precisely, he did not invent it, but modernized the classic French recipe – filet de bœuf en croûte (“beef fillet in croûte”). The new dish was named after Sir Wellington.

To make it, they take the tenderest part of the beef tenderloin, filet mignon. This is a thin cross-section of the central part of the loin. The meat should be almost without veins. It is better to choose chilled, not frozen beef.

1. Heat a frying pan with a thick bottom. Drizzle with olive oil. Season the whole meat with salt and pepper and roast on all sides for 1.5 minutes until golden brown. Do not forget to seal the transverse edges, otherwise the juice will “escape” through them. Remove the fillets from the heat and coat with mustard.
2. Rinse and dry mushrooms in a blender until the consistency of puree. Season with salt and pepper. Then put the mushrooms in a hot pan and fry for about ten minutes, stirring constantly. From the pate should evaporate the liquid. When this happens, allow the mushrooms to cool.
3. Spread out the cling film, lay bacon on it and distribute the mushroom pate over it. Put the beef in the middle and roll it up tightly. Do not remove the foil and send the roll for 10-20 minutes in the fridge directly in it.
4. At this time, roll out the dough into a 3-4mm thick rectangle. Take the meat loaf out of the fridge, remove the cling film and place the loaf on the dough. Wrap it so that there are no gaps and the roll doesn’t fall apart. Cut off any excess pastry.
5. Put the roll on a baking tray, brush with egg yolk and put it in the oven (200 ° C) for 35-40 minutes. In the middle of cooking the temperature should be reduced to 180 ° C.
6. “Wellington” – an independent dish, it does not require a side dish. Serve such beef on a large platter, garnished with herbs.

Bon appetit!