Beef

In this recipe I’m using beef fillet. You can also use sirloin or prime rib as long as it is well aged, meaning that 10-15 days should have gone by in the[...]

Chop the meat into 5 cm pieces and transfer to a pot. To make your bouquet garni, wrap the aromatics in a coffee filter and wrap tightly with some string. You[...]

Heat a wide ovenproof pot over high heat, until it starts to smoke. Dry off the meat with paper towels. Cut into 4 cm pieces. Drizzle with olive oil and[...]

Photo credit: G. Drakopoulos - Food Styling: T. Webb Place the meat in a large bowl. Generously season with salt. Fill a large pot with 1 liter water. Add the[...]

Preheat oven to 180* C (350* F) Fan. In a food processor, add the slices of bread, 1 garlic clove, a spoonful of tarragon, paprika, pepper and 2 tablespoons[...]

For the yogurt ouzo sauce In a bowl, combine the yogurt, lemon zest, 1 tablespoon olive oil, mint, salt and pepper. Add the ouzo, mix and set aside. The[...]

The famous Beef Wellington, wrapped in puff pastry, is considered the “King of Roasts”!! Remove the beef fillet from the refrigerator ½ an hour before[...]