Warm Beef and Potato Salad

Ingredients

·         500 g (1 lb.) beef fillet in one piece

·         2 tbsp. crushed black peppercorns

·         Vegetable oil

·         4 potatoes, very thinly sliced

·         1 large sweet potato, very thinly sliced

·         Salt

·         Assorted lettuce leaves

·         Balsamic or red wine vinegar

Preparation

1.       Roll beef in black peppercorns.

2.       Heat 1 tbsp. oil in frying pan over medium heat, add beef and cook for 10-15 minutes, turning frequently until well browned on all sides – continue cooking until it is cooked to your liking. Remove beef from pan, cover, set aside and keep warm. (When the beef is browned it will be rare-to-medium. If this how you like your meat, remove it from the pan. To test the degree of doneness of the meat, press it with a pair of blunt tongs. Rare meat will feel springy to the touch, medium meat slightly springy and well-done meat will feel firm).

3.       Wipe pan clean. Add 5 cm oil and heat to hot. Cook potato slices and sweet potato slices in batches for 3-5 minutes or until golden brown and crisp. Remove from pan, drain on absorbent kitchen paper and sprinkle with salt.

4.       To serve, slice beef thinly. Divide potato and sweet potato crisps and lettuce leaves between serving plates. Place beef slices on top of lettuce, sprinkle with vinegar and serve immediately.

Serves 4

The Estate Agent

Freelance Writer

Hearty Roast Beef Dinner

Ingredients

·         1.5 kg sirloin beef; in one piece

·         60 ml balsamic or red wine vinegar

·         2 tsp. crushed black peppercorns

·         2 cloves garlic; crushed

·         2 sweet potatoes; cut into pieces

·         4 small carrots; cut into large pieces

·         2 turnips; cut into large pieces

·         2 large leeks; cut into large pieces

·         2 tbsp. vegetable oil

·         2 tbsp. corn flour

·         125 ml beef stock

Preparation

1.       Place beef in a shallow glass dish. Place vinegar, black peppercorns and garlic in a small bowl and mix thoroughly. Pour this mixture over the beef and turn to coat. Set aside to marinade for 40 minutes. Turn occasionally.

2.       Drain beef and a reserve marinade. Place beef on a rack in an oven-proof baking dish. Pour a little water into the dish and bake for 30 minutes at 200⁰C (400⁰F)

3.       Brush sweet potatoes, carrots, turnips and leeks with oil, place around beef and cook for 30 minutes longer or until vegetables are tender and beef is cooked to your liking.

4.       Remove beef and vegetables from rack, set aside and keep warm. Remove rack from baking dish and place dish over medium heat on the stove; add flour and cook for 3 minutes or until flour is light brown in color, stirring occasionally. Whisk stock and reserved marinade into pan and cook, stirring constantly, until mixture boils and thickens.

5.       To serve, slice beef and accompany with vegetables and gravy.

Note: the cooking time given in this recipe will result in beef with a rare to medium doneness. Remember to allow a roast to stand for a few minutes to “rest” before cutting – this allows juices to settle and it also makes carving easier. 

Serves 4

Danie de Villiers Freelance Writer

Beef and Port Hot Pot

Ingredients

·         2 tsp. vegetable oil

·         1.5 kg roasting beef; in one piece

·         6 sprigs assorted fresh herbs

·         1 cup port

·         2 cups beef stock

·         2 tbsp. Worcestershire sauce

·         4 potatoes; halved

·         2 parsnips; halved length wise

·         2 carrots; halved length wise

Preparation

1.       Heat oil in a saucepan over a high heat, add beef and cook; turning several times for 5 minutes or until beef is brown.

2.       Tie stems of herbs together and add to pan. Stir in port, stock and Worcestershire sauce and bring to simmering over a medium heat. Simmer, stirring occasionally for 1¼ hour.

3.       Add potatoes, parsnips and carrots and cook for 20 minutes longer or until beef and vegetables are tender; stirring occasionally.

4.       To serve, slice beef and accompany with vegetables and pan juices as a sauce.

Serves 4

Danie de Villiers - Freelance Writer