This is more of a guide than a recipe. Feel free to choose your own seafood and steak (and cook it to your own preference); we’ve used fillet steak and crevettes. Ingredient quantities given are for two 170g fillet steaks, but quantities can be scaled-up as needed. Makes approximately 16-18 canapés
If you are making this for Valentine’s Day, you could use our special Valentine’s Rib-Eye Steak – be sure to adjust the cooking time accordingly, as it is a larger steak designed for two to share. We like to serve this with jasmine rice and some steamed pak choi or broccoli. Serves 2.
This warm, hearty salad is quick and easy to put together – perfect for a mid-week meal. The steak and the potatoes can be barbecued for this recipe if wished (for handy tips see our guide Steak – a Barbecue Classic and our recipe for New Potato Skewers
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Worcestershire Sauce and garlic add ‘zing’ to this quick, easy-to-prepare marinade, designed to bring out the best in your barbecued beef steaks. You can use a ‘light’ Soy Sauce to keep salt levels down if preferred. Recipe sufficient to marinade 4 steaks.
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A simple but special recipe using delicious Greendale beef fillet steaks and fresh and high in quality Greendale potatoes.
Flavoured with two types of paprika and packed with plenty of veg, this rich, warming beef stew is inspired by the traditional Hungarian Gulyás. Don’t let the list of ingredients or the cooking time put you off – it’s well worth the wait, and smells great while it cooks! Serves 4, fairly generously. *Please note: you will need a lidded oven-proof casserole dish for this recipe*
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Stuffing is not just for Turkeys! In this recipe, lean, tender Beef Sirloin is stuffed with a mixture of sun-dried tomatoes and pine nuts – packed with flavour, it’s perfect for a special celebratory dinner. Serves 6-8.
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This recipe may seem a little long-winded, but in fact it just requires a bit of easy prep a couple of hours before you plan to eat – and the end result is definitely worth the effort! Serves 4.
If you’re looking for recipe inspiration, it’s hard to beat a simply-cooked steak. Here, we suggest serving your steaks with hearty sweet potato mash, peppery watercress leaves and a rich, tangy balsamic sauce that brings everything together beautifully. Serves 2.
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This traditional French recipe has several variations, but all feature meltingly tender beef steak braised in a rich, savoury red-wine sauce. Serve with lots of creamy mashed potato, crusty bread (or any other good sauce sopper-upper!). Serves 4-6.
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