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Recipe for :

Rare Roast Beef
 

This recipe comes from The PanHandler 2001 catalogue. Who or what is The Panhandler I hear you ask. This is what the Introduction in their catalogue said:

"Established since 1988, The Panhandler is located at the 3rd floor of the Prince's Building in Hong Kong. Now this year we have opened our second shop in Cheltenham in England. This catalogue is an introduction to our range (cooking utensils and accessories). Many of the items that we offer are professional in quality, and are the kind of utensils used by the world's top chefs in the world's top kitchens".

If anyone wants contact details then email Hub-UK <click here> and we will put you in touch.

The delicious recipes featured in their catalogue come from enthusiastic home chef (and architect) Tim Forster-Wright.

Ingredients

500 gms Roast of Fillet Steak
1 dstspn dried mixed herbs
1 tspn dried English Mustard
Salt, black and white pepper
1 tbspn vegetable oil
1/2 large onion
1 large Washington potato

Method
  • Make up a foil tray and place all of the dry ingredients together. Mix thoroughly. Roll the Beef in the mixture, patting it to use up all of the dried mixture
  • Heat oil in a frying pan until smoking hot. Add the Beef and fry for 2 - 3 minutes until all sides are sealed. Remove from heat, cover in kitchen foil and set aside until ready to roast.
  • Prepare the potato and cut the onion on half lengthways Cut off the tail of the onion and leave the root ball attached.
  • Pre-heat oven to 200º, place a little vegetable oil, the Beef, potatoes and onion in a roasting dish and bake for 15 minutes. Reduce the heat to 180º and bake for a further 30 minutes. Baste the onions and potatoes every 20 minutes.
  • Remove from oven, cover the Beef in foil and leave to rest for at least 20 minutes before carving. If the vegetables are not full cooked and crisp, finish them off in a frying pan, turning constantly.
  • The time spent whilst the Beef rests, can be used to cook Yorkshire Pudding to accompany it. Carve the meat and serve with steamed green vegetables and gravy.

Tim Forster-Wright

© Tim Forster-Wright

 
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