Fine dining recipes main courses beef

This impressive steak recipe pairs a perfectly seared beef fillet with an unctuous potato and onion terrine, braised and glazed leeks and a silky horseradish emulsion.

Tender beef fillet, creamy potato and leek puree, shiitake mushrooms and served with a rich porcini glaze, classic flavours for the perfect main course for two!

This impressive rib-eye recipe celebrates the classic pairing of beef, mushrooms and onions (or alliums, including the chives) in several interesting and tasty ways. There are pickled red onions, deep-fried and battered shallot rings and a bright green chive mayonnaise, alongside girolles and meaty maitake mushrooms. The steak is also served with crispy potato skins filled with velvety sour cream mashed potato and topped with plenty more chives.

Perfectly pink lamb is paired with nutty spelt, sweet little onions, a silky sweetcorn purée and salty samphire in this beautiful recipe from Jozef Rogulski. On the side, a clear, intensely flavoured lamb consommé is brimming with deep, savoury flavours.

Pan-roasted chicken suprème. Roasted parsnip purée. Bourguignon with crispy sage. Sprouting broccoli. Red wine jus. Credit to @peckhamchef #peckhamkitchen #fooddiary #londonfoodblog #londonfoodblogger #londonfoodie #londonfood #cooking #food #homecooking #foodie #foodlover #foodblog #foodblogger #foodshare #foodgram #foodgasm #foodstagram #foodpics #foodiesofinstagram #homecook #igfood #foodforfoodies #whatsfordinner #eat #deliciousfood #myfood #onmytable #forkyeah #yum #premierselectionrec

This beef fillet recipe from Chris Horridge has a real touch of luxury about it.

If you’re looking for a restaurant-quality meal that’s perfect for special occasions or a fancy night in, this Steak with Creamy Cajun Shrimp Sauce is exac

1. FOR THE PORK 2. Make a dry caramel by heating the sugar and aromatics (use 3 sprigs of thyme here, reserve the rest for the baste) over a high heat until it comes to a dark caramel colour. 3. Once the caramel is golden add the water and salt. 4. Once dissolved allow to cool below 5℃. 5. Brine the pork chops for six hours. 6. Remove the pork chops from the brine and sear them on both sides until golden brown. 7. Roast in the oven until the internal temperature reaches 50℃ (about 8 minutes…

Simon Gueller's fillet of beef recipe uses classic flavours to stunning effect, serving the prime cut of beef with a mushroom purée, pomme Anna potatoes and celeriac.

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Filet Mignon with Shrimp and Lobster Cream Sauce Ingredients: 4 (6-ounce) filet mignon steaks Salt and freshly ground black pepper, to taste 2...

Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the…

🍽️ Gourmet Filet Mignon with Rich Mushroom Bordelaise 🥩 Ingredients: For the Filet Mignon: 4 (6-8 ounce) filet mignon steaks Salt (preferably kosher or...

Pan-Roasted Pacific Yellowtail with Fennel Puree and Meyer Lemon Beurre Blanc Recipe