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Beef steak sandwich with herb pesto

Serves 4 

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Category

Zaatar Lamb Chop Salad

This is a delicious and quick way to enjoy lamb chops. A great salad for entertaining and can be thrown together in no time.
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Beef and Mushroom Pie

Beef and Mushroom Pie

This beef and mushroom pie is made with a rich and silky gravy that is absolutely delicious.
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Sticky Lamb Ribs

Sticky Lamb Ribs

These sticky lamb ribs will leave you wanting more! This is a set and forget dinner that's perfect for the whole family.
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Scotch fillet with bone marrow butter potato mash

Scotch fillet with bone marrow butter potato mash

Serves 2

Ingredients

  • 1 tablespoon olive oil
  • 2 x Our farm Angus Beef scotch fillet steak  
  • 120g meat emporium bone marrow butter
  • 1kg potatoes, peeled, roughly chopped
  • 1 cup (250ml) milk, warmed
  • ½ cup parsley leaves, chopped
  • 3 sprigs spring onion, white part sliced

Method

Step 1

To make the potato mash, cover potatoes in a saucepan with salted cold water, bring to the boil, then simmer for 15-20 minutes until tender. Drain in a colander. Add half the butter and warm milk to the pot and mash until smooth. Fold through the parsley and spring onion and season with salt flakes.

Step 2

Drizzle steak with oil and season with salt flakes and cracked pepper.

Step 3

Heat a chargrill pan to high and cook steak for 4 minutes on each side or until charred and cooked to your liking. Remove from the pan and wrap in foil to rest for 10 minutes.

Step 4 

To serve, dollop mash potato onto a serving dish, top with steak and remaining bone marrow butter. Enjoy.

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Eye fillet wrapped in prosciutto with chimichurri

Eye fillet wrapped in prosciutto with chimichurri

 Serves 4-6

Ingredients

  • 1kg piece of Beef Eye Fillet,
  • ½  cup Meat emporium chimichurri
  • 1 tablespoon olive oil
  • 10 slices prosciutto

Method

Step 1

Pour half the chimichurri sauce over the beef and massage all over, place into the fridge to marinate for 2 hours.

Preheat the oven to 200°C.

Step 2

Heat oil in a large frypan over medium heat and cook beef on all sides until browned.

Step 3

Using a large piece of cling wrap, place prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle.

Step 4

Place the beef onto the prosciutto slices, roll up to enclose the beef and place back into the fridge for 1 hour to hold its shape. 

Step 5

Remove beef from the fridge and discard cling wrap, place the beef, seam-side down, into a lined roasting pan. roast for 30 minutes for medium rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest.


To serve, slice the beef and drizzle with remaining chimichurri and enjoy.

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Slow cooked beef short rib ragu

Slow cooked beef short rib ragu

If you haven't tried cooking with beef short ribs yet, this recipe will not disappoint! The rich meat with its silky texture makes the perfect ragu. Try Our Farm Grass Fed beef short ribs today!
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