Tender, juicy beef roasted in a garlic herb butter is sure to be a showstopper at your next dinner party! Don’t want all the ...

Preheat the oven to 200C/400F/Gas 6. For the herb-crusted beef, rub the beef with a little of the oil and season well with salt and freshly ground black pepper. Place the herbs and breadcrumbs ...

Herbs that complement beef tenderloin include rosemary, thyme and sage. In this version, you’ll find parsley and oregano as well. These hearty herbs add an earthy, aromatic quality to the meat ...

Beef will keep for up to five days in the fridge ... then placed on vegetables and herbs; stock is poured in to cover the meat. It's then cooked on a gentle heat in the oven with the lid on.

600 grams beef cheek meat (gyu-hoho-niku) (beef shank may be used instead), 1 lemon, 3 grams lemongrass (dried), 2 bay leaves, 4 stems each of mint, rosemary and thyme, 1 and 1/2 cloves garlic ...