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 ...

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 ...

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 ...

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 ...

An idea is to have beef cheeks for dinner and put in an extra one to make these the following day. They are great to make and freeze at the breadcrumb stage.

Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard herb stalks. Bring the liquid back the boil, whisk in a little roux and cook until slightly thickened.