To join trimmed pastry, brush one side with a little water and press other side down. Blind baking: cover pastry with a sheet of baking paper and top with either dried baking beans or rice. This weighs down the pastry base and prevents it from rising. Note

If prosciutto is unavailable, you can use thin, rindless bacon. Mustard and horseradish both go well with beef. If bearnaise sauce is too thick, gradually whisk in 1-2 tablespoons boiling water until desired consistency is reached. Note

Tender eye fillet steak wrapped with prosciutto, served with a delicious creamy mushroom sauce, sprinkled with chives and accompanied with mashed potato and a fresh salad.

Blade or topside is good value but very lean, so roasting slowly at a lower temperature, 160°C, makes it tender. Note

Remember to slice the beef across the grain, and have it slightly frozen for ease of slicing. Note

For Paris mash, heat 1 cup milk, 3/4 cup cream and 30g butter. Beat into 6 mashed potatoes. Note

For quality beef, keep an eye out for the Meat Standards Australia (MSA) symbol at participating butchers and supermarkets. Note

When stir-frying beef, reheat your wok between batches. This sears the meat and seals in the moisture, instead of it stewing in its own juices. Note

To make crispy potatoes, boil 1kg baby potatoes until tender, drain well and toss in 2 tablespoons olive oil. Spread over a preheated barbecue plate on high and squash each potato down gently with a fork or potato masher. Cook 15-20 minutes, turning once, until golden and crispy. Season to taste and serve with lemon […]

Some days you just want to bite into a big juicy chunk of steak and this recipe, with a scrumptious diane sauce, is sure to satisfy all those cravings.

It is important to trim excess pastry when covering the beef. Don’t have the pastry too thick at the joins or the pastry will not cook through. To decorate, cut small leaves from pastry scraps and secure them to the beef wellington with a little of the egg before baking. Note

Here’s a wonderful stomach filling recipe the whole family will love and costs so little to make

This slow-cooked beef curry is a perennial favourite in Thai restaurants. When you cook it at home, it may take a while but the aroma and melt-in-the-mouth flavour makes the time spent worthwhile.

Make salad with 1 sliced cucumber, 1/2 cup each coriander and thai basil leaves, 1 sliced eschalot and 1 tablespoon lime juice . Note

You can also use Lebanese bread as bases for these pizzas. Note

Don't forget the finger bowls when you serve these sticky ribs that are dripping with Mexican flavours. The peppery radish salad beautifully balances the sweetness of the ribs.

For poached meatballs, cook in simmering soup for 10-12 minutes. You can add a green vegetable of choice … spinach, kale or cabbage, for example … towards the end of cooking time. Note

Indulgent layers of juicy minced beef are cooked in a tomato-based sauce with pasta and creamy b�chamel sauce and all baked together until perfectly golden - simply irresistible!

This a good way to use leftover barbecued steak or even sausages or chicken. Note

You can replace beef with chicken thigh fillets or pork fillet, if preferred. Note

Substitute beef for lamb leg or mince, celery with frozen peas or green beans (add at the end of cooking time). Note

If you are using thicker beef steaks, place each slice between two sheets of plastic wrap and, using a mallet or rolling pin, evenly pound the beef until 5mm thick. Note

A rich and satisfying Vietnamese beef curry recipe infused with coconut milk, turmeric, ginger and chilli

This mild Vietnamese curry is brimming with flavour, from star anise and cinnamon to carrot and lemongrass.

If fresh rice noodles aren’t dried rice noodles. Simply blanch them in broth for a few minutes longer until softened. Note

Delight your dinner guests with this gourmet dish worthy of any restaurant. Tender wagyu steaks and grilled to perfection and served topped with proscuitto wrapped scampi and a homemade chilli fig jam.

Large cuts of meat need time to cook thoroughly, so use indirect, low heat that will slowly penetrate the meat. Test how hot the barbecue is by placing your hand over it at the same height as the meat. For high heat, you will be able to hold your hand there for about four seconds, […]

This mild Vietnamese curry is brimming with flavour, from star anise and cinnamon to carrot and lemongrass.

Ground bean sauce is a mixture of soya beans, flour, salt, sugar and water. It is available from Asian food stores. To make your own version of ground bean sauce, add 1 teaspoon white sugar to 1 tablespoon black bean sauce. Snake beans are long (about 40cm), thin, round, fresh green beans, Asian in origin, […]

Homemade chimichurri adds a burst of incredible South American flavour to these beef short ribs. Serve them up for a summer barbecue or special occasion and your guests will be blown away!

You could use broccolini or broccoli instead of the asparagus, if you like. Note

Vietnamese mint, also called Cambodian mint or laksa leaf, is actually not a mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Thai basil, or horapa, is different from sweet basil and holy basil in both looks and taste. Having smaller leaves and purplish stems, it has a slight licorice taste. You […]

Enjoy this classic beef bourguignon recipe with baby onions and mashed potato

This quick and easy take on a traditional Japanese dish, makes a perfect mid-week dinner.

Add black bean sauce to taste as different brands vary in thickness, saltiness and taste. We used half a 275kg (9-ounce) sachet of 97% fat-free black bean stir-fry sauce. Note

When returning browned meat to a dish, remember to add accumulated juices. Note

This recipe for beef rendang in a rich lemongrass and coconut sauce is well worth the effort. Cover beef in coconut milk, spices and toasted desiccated coconut to thicken the rich sauce.

Try your own favourite combination of vegetables, or use a fresh or frozen stir-fry mix available from your supermarket. Note

Simmered in a fragrant combination of coconut milk and chillies, this boldly spiced curry is seriously tasty but easy to make, so it�s an amazing midweek meal to make for the family.

This tasty and healthy dinner is great for the whole family. Full of protein and nutrients, it's great as a post workout meal.

Polenta tends to thicken on standing, so serve immediately after cooking. Note

Recipe can made a day ahead; store, covered, in the refrigerator this allows the flavours to develop overnight. Note

Beef and bacon rissoles, beef recipe, brought to you by Australian Women's Weekly

Broccolini is milder and sweeter than traditional broccoli and it is edible from flower to stem. When buying broccolini look for shiny stems with dark green buds and leaves. Note

If you’re feeding small children, halve the size of the patties. Freeze uncooked patties for another day. Note

Kecap manis is a dark brown, thick and sweet indonesian soy sauce. It usually contains star anise, garlic and palm sugar, giving it a sharp, complex flavour. Find it at supermarkets and Asian food shops. Note

Beef cheeks are cooked for two hours until tender in a rich red wine stew for a delicious wintery dish

You can add Swiss cheese on the bread – before adding the steak – to allow the cheese to melt slightly. Note

Beef minute steak is thin scotch fillet or porterhouse steak pounded to 1cm thick; it’s sometimes called barbecue steak. You can use chicken or lamb instead of beef. Note

Enjoy these Thai stir fried noodles with beef and green beans for your next midweek meal

Make a double batch of meat filling so you’re ahead for another meal. Note

To transport: Pack cooked beef, salad ingredients and pre-mixed dressing separately. To assemble: Combine beef, salad and dressing just before serving. Note

Fragrant, vibrant beef mince patties are housed on a bed of vermicelli noodles, herbs and a lettuce cup