A classic French sauce for a steak, commonly referred to as a 'Steak au Poivre'. It has a punchy little hit to the palate, without masking the flavour of a good steak. Ingredients: (makes 2/3 portions) 2/3 Shallots (finely sliced) 25g Butter 30g Green Peppercorns 50ml Brandy 500ml Pure Beef Stock 80-100ml Double Cream Method: Defrost the Pure Beef Stock in a pan on a medium heat. In another pan sweat the shallots in foaming butter until soft. Add the brandy and reduce to a gl

A beautifully rich and robust sauce to serve with fillet steak for those wanting to take their sauce making skills to the next level. This demo focuses on making the Chateaubriand Sauce. How to make Celeriac Puree and How to cook the fillet steak are added on at the end. This is a step by step, easy to follow sauce recipe demo using Pure Beef Stock. An ideal sauce for a special occasion when you want something different to complement your steak. #beef #filletsteak #beefrecipe

We have developed this recipe in collaboration with Veysey's Butchers in Cullompton to provide an alternative filling for your tacos, using a highly underrated and versatile cut of beef. The combination of coating the meat in a lightly spiced rub and slow cooking in pure beef stock creates an amazingly tasty beef filling. Load your taco and go! Ingredients: (Serves 4 to 6) 800g Grass-fed Shin of Beef 500ml Pure Beef Stock 400g Tin Chopped Tomatoes 2 Medium Onions diced 1 Whol

A delicious, melt in the mouth recipe for a relatively cheap cut of meat. The slow cooking breaks down the natural gelatine in the ribs to create rich & silky sauce. Ingredients: (Serves 3 to 4) 6 Beef Short Ribs 500ml Pure Beef Stock 1 bottle Red Wine 150g Chestnut Mushrooms 100g Bacon Lardons 40g Tomato Puree 1 Whole Head of Garlic 2 Bay Leaves Sprigs of Thyme Parsley (optional) Salt & Pepper Method: 1. Heat a little oil in a large pan. Season the ribs well with salt & pepp

This a naturally delicate sauce, fun to make and complements all flat and white fish. Ingredients: 500ml Pure Fish Stock 250ml Dry Cider 1 Medium Shallot (finely chopped) 30g Unsalted Butter 12 Fresh Mussels 100g Cooked Shell-on Prawns 100ml Double Cream 30g Flat Leaf Parsley (finely chopped) Method: 1. Wash and clean the mussels in cold water. 2. Peel the prawns keeping the heads and shells to one side. 3. Put a pan onto a high heat, leave for 2 mins then add the washed muss