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Recipes — Beef RSS

Roast Beef with Bearnaise Sauce

We’re bringing you a real show stopper with our roast beef with bearnaise sauce. It’s the perfect dish to wow your guests. Whip up the sauce while the beef is roasting. Bernaise is a classic French sauce that pairs perfectly with red meat. Prep time: 10 mins Cooking time: 60-75 mins Serves: 6-8 INGREDIENTS For the Beef:Pure South Whole Beef Rib Eye (approx 1.5kg)2 garlic cloves, minced10 Thyme & Rosemary sprigsHandful of SageAvocado oil infused with rosemaryZest of 1 orange & lemonCoarse Sea Salt & Black Pepper For the Bernaise Sauce:150g salted butter, cubed½ cup white wine vinegar½ cup white wine (optional)½ cup shallots, thinly sliced1 ¼ cups tarragon, roughly chopped½ tsp black peppercorns3 egg yolks METHOD For the Beef: Preheat oven to 200C. Tie rib eye with string at 5cm intervals. Rub with...

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Steak Sandwich with Kiwifruit Salsa & Lime Chipotle Mayo

We’ve upped the sandwich game with our juicy open steak sandwich with fresh kiwifruit salsa and a seriously yum lime chipotle mayo. Have your mates over for a casual dinner and wow them with these next level sammies! Prep time: 15 mins Cook time: 20 mins Serves: 4 INGREDIENTS 4 Pure South Porterhouse Steaks, temperedSalt & Pepper1 tbsp extra virgin olive oil1 ½  cups rocket4 thick slices of sourdough bread For The Salsa:2 kiwifruits, scooped & diced1/3 cup coriander, leaves & stems roughly chopped1 tbsp jalapenos, finely diced½ green capsicum, finely diced1 lime, juice only For the Chipotle Mayo:1 lime, juice only1 garlic clove, crushed1 canned chipotle chilli, diced½ cup mayonnaise METHOD Heat up the BBQ. Pat dry steaks with paper towels then drizzle with oil and season...

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Middle Eastern Beef Bowl with Dukkah

We’ve been inspired by Middle Eastern flavours for this healthy beef bowl. Using fresh herbs and pomegranate seeds make it zing. It’s best to temper the beef beforehand. Prep time: 15 mins Cook time: 15 mins Serves: 4 INGREDIENTS 1kg Pure South 55 day Aged Beef2 tbsp extra virgin avocado oil1 microwave pouch of brown rice & quinoa1 can chickpeas, rinsed & drained1 tbsp harissa1 pomegranate, seeds onlyLarge handful of mint & dill roughly chopped, plus extra for garnish1 ½  cups spinach leaves½ cup pitted olives½ cup store bought beetroot hummusBunch of baby carrots½ cup dukkah METHOD  For the carrots & chickpeas: lather carrots in harissa and oil and bake for 20 minutes on 200C. When you have 10 minutes to go, do the same to the chickpeas. For the...

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