Veal fillet studded juice

Ingredients of Veal fillet studded juice:

Veal fillet studded juice Recipe
Fillet of veal (1 kg about 200): 1
Ham: 2 thick slices
Celery: 2 stalk
Oil: 4 tbsp.
Coarse salt

Preparation method of Veal fillet studded juice:

Nick veal tenderloin in thickness with a long-bladed knife fine.
Cut the ham into strips and press them into the cuts made in the veal tenderloin.
Peel and finely chop the celery. Preheat oven at (210 ° C).
Heat oil in ovenproof casserole. Make it brown the meat on all sides.
When it is well colored, remove from the pan.
Replace it with chopped celery and cook, stirring a few minutes, without browning.
Put the meat, salt and pepper.
Pour 2 glasses of water in the bottom of the pan. Cover and bake.
Cook for 1 h.
1Sortez the casserole from the oven and serve with veal tenderloin with mashed celery.


4-5 people.

Samosa Beef

Ingredients of Samosa Beef:

Samosa Beef Recipe

Minced meat: 300 g
Frozen peas: 50 g
Coconut milk Suzie Wan: 3 c. tablespoons
Bean sprouts Suzie Wan: 1/2 pot
Bamboo shoots Suzie Wan: 1/2 can
Coffee chili paste Suzie Wan: 1/2 c.
Coffee nous mam Suzie Wan: 2 c.
Powdered sugar: 1 c. tablespoon
Fresh ginger: 1 cm
Cloves of garlic: 2
Onion: 1
Coffee curry powder: 5 sprigs
Filo pastry: 1 package
Vegetable oil: 1/2 liter

Preparation method of Samosa Beef:

Peel the ginger, onion and garlic and chop finely.
Coarsely chop the bamboo shoots.
In a skillet, heat 3 tbsp. tablespoons oil, fry the chopped 1 minute over high heat. Add ground beef and cook, breaking the meat well to make it as thin as possible.
Add bamboo shoots, peas, bean sprouts, drained the coconut milk, sugar, coriander, curry, chili paste and fish sauce. Cook for 5-6 minutes over low heat. The mixture should be fairly dry. Otherwise, cook to let the liquid evaporate.
Cut the filo pastry into 2, place the filling on one edge and fold the sheet to form triangles or squares.
Heat the oil in a wok or deep fryer, fry the samosas, when they rise to the surface, they are cooked. Place them on paper towels, serve immediately as is or with slices of cucumber and salad leaves.


2-3 people.

Grilled Beef Steak with Orange

Ingredients of Grilled Beef Steak with Orange:

Grilled Beef Steak with Orange Recipe
Beef tenderloin (about 600 g): 4 slabs
Large potatoes: 4
Leeks: 3
Tomatoes: 4
Oranges: 2
Grand Marnier: 60 ml
Ginger soup: 1 c.
Olive oil: 2 c. tablespoons
Salt and pepper

Preparation method of Grilled Beef Steak with Orange:

Preheat your oven at(210 ° C).
Marinate the pavement in a dish accompanied by c. tablespoons Grand Marnier and ginger, cover and let stand in refrigerator for 3 hours.
Peel the oranges and cut each into 4 wedges, place them in a dish and pour the rest of Grand Marnier. Cover and leave in the refrigerator for 3 hours also.
Meanwhile, wash the potatoes and cut them into 2.
Oil slightly ovenproof dish and arrange them in the dish. Bake for 10 min.
Wash the tomatoes and leeks thoroughly.
Cut the leeks in the two lengthwise and each half into a plurality of sections in the width direction.
Bake them in the same dish the potatoes for 10 minutes more.
Cut the tomatoes into two, sprinkle with herbs and drizzle with a drizzle of olive oil. Bake them in a hot oven 10 minutes.
Meanwhile, fry the beef barbecue pavers (or default on the oven). Add salt and pepper and add flavor with herbs.
Also made the orange grill drained until they color slightly.
On each plate, place a block of grilled beef, accompanied by orange slices and roasted vegetables. Sprinkle the rest of the orange liqueur.


2-3 people.

Lamb with Artichokes

Ingredients of Lamb with Artichokes:

Lamb with Artichokes Recipe
Meat (boneless lamb shoulder): 1.2 kg
Fresh peas: 500 g
Snow peas: 250 g
Artichoke hearts: 12
Sprigs of sage: 2
Oil: 3 tbsp.
Coffee coriander seed: 1 tsp.
White wine: 50 cl
Coffee black peppercorns: 1 tsp.
Coarse salt

Preparation method of Lamb with Artichokes:

Shell peas, artichoke hearts cut in two.
Defiles the peas.
Wash, dry and thin out the sage.
Cut the meat into cubes. Heat the oil in a large casserole.
When it is hot, add brown the beef cubes on all sides.
When they are nicely browned, add the coriander seeds, peppercorns, 1 tbsp shave coarse salt, sage and artichoke hearts. Pour the wine over. Mix well, cover and cook over low heat for an hour putting a little water during cooking if necessary.
Then add the peas to the casserole and cook 30 min.
5 minutes before the end, add the peas.
Serve directly from the casserole.


5-6 people.

Mini Pumpkins Stuffed

Ingredients of Mini Pumpkins Stuffed:

Mini Pumpkins Stuffed Recipe
Mini pumpkins: 6
Ground beef: 500 g
Red pepper: 1
Onion: 1
Parsley: 1 bunch
Vegetable broth 15 cl
Sunflower oil
Salt and pepper

Preparation method Mini Pumpkins Stuffed:

Mini-pumpkins stuffed Preheat the oven gas mark 6 (180 ° C).
Cut mini pumpkins to three quarters of their height, and then scoop out them.
Book shells and hats.
Wash and seed the peppers and slice them finely.
Peel and chop the onion.
Wash, dry, thin and finely chop the parsley.
Heat two tablespoons of oil in a nonstick skillet and cook over low heat 10 min peppers and onion and stir regularly (you can also add the pulpit mini pumpkins).
In a bowl, mix the meat, mix pepper / onion and parsley.
Once the mixture with salt and pepper, fill the shells of pumpkin meat mixture.
Ask hats over and put the pumpkin in a baking dish, pour the broth into the bottom.
Drizzle with olive oil and bake.
Bake 45 minutes, basting regularly pumpkin broth.
Use right out of the oven.


3-4 people.

Skewers of Beef with Green Tapenade

Ingredients of Skewers of Beef with Green Tapenade:

Skewers of Beef Recipe
Beef steak: 950 g

Pitted green olives: 150 g

Cheese: 3 c. tablespoons

Salt and pepper

Preparation method of Skewers of Beef with Green Tapenade:

Coarsely chop green olives and mix with the cheese. Preparing the meat:
Cut the beef into thin slices and put them in a bowl. Sprinkle the chopped green olives and pepper. Mix and set aside to cool 15 min.
Sew the strips of beef on small skewers and place them on the grill (or, if the oven) and bake about 10 minutes, turning regularly skewers.
Serve with white rice.


3-4 people.

Carpaccio of Beef with Vegetables

Ingredients of Carpaccio of Beef with Vegetables:

Beef with Vegetables Recipe
Beef fillet: 400 g
Mushrooms: 200 g
Cherry tomatoes: 1 dozen
Juice of lemon: one
Leaf chewing: 40 g
Oil: 2 c. tablespoons
Salt and pepper

Preparation method of Carpaccio of Beef with Vegetables:

Wrap the meat in plastic wrap. Then place in the freezer for 20 minutes. Prepare, meanwhile, vegetables: Wash and drain the mince. Clean the mushrooms and tomatoes. Cut the mushrooms into thin slices and sprinkle with lemon juice to prevent them from darkening. Cut the tomatoes in half.
Then remove the meat and cut into very thin slices. Arrange them in a dish in a rosette. Garnish with tomatoes, mushrooms and mince. Pour a little oil on top. Serve.


2 people.

Beef with Orange and Wine

Ingredients of Beef with orange and wine :

Beef with Orange Recipe
Beef chuck: 1.2 kg
Red wine: 1 bottle
Oranges: 2
Carrots: 3
Celeriac: 1 scoop
Small white onions: 10
Cloves of garlic: 3
Bouquet garnish (parsley, thyme, bay leaf): 1
Chopped parsley: 1 c.
Oil: 2 c. tablespoons
Salt and pepper

Preparation method of Beef with orange and wine :

Bring 1.5 liters of water, salt and pepper to a boil. Put some beef and pork belly. Cook to a rolling boil. During the first 30 minutes of cooking, skim regularly. Wash cabbage, remove damaged leaves, cut into quarters, remove the core and cut the leaves into strips. Itemize them into julienne, with the exception of one that you grate and mix with vinegar. Peel the celery and onion. Chop them. Charge leek into small pieces. After 40 minutes of cooking, add all the vegetables except sugar beet shredded. Cover and simmer over low heat for 50 min. Remove the meat and cut into cubes. Stir in grated beet cooking liquid. Sprinkle with parsley. Serve warm. Serve this soup with a little cream.


3-4 people

Beef with Sweet Slimming

Ingredients of Beef with sweet slimming:

Beef with Sweet Slimming Recipe
Beef: 500 g
Tomatoes: 3
Onion: 1
Small sweet potatoes: 3
Bouquet garnish: 1
Pinch of pepper: 1
Grated nutmeg
Olive oil: 1 c. tablespoons
Salt and pepper

Preparation method of Beef with sweet slimming:

In a casserole, heat the olive oil and brown the meat.
Add the finely chopped onion and let it brown.
Add a cup of water and chopped tomatoes, season with all spices.
Let simmer for 1 hour.
Add the sweet potatoes cut into pieces. Simmer for 30 minutes.


2 people.

Beef Tagine

Ingredients of Beef Tagine:

Beef Tagine Recipe
Beef (collar, chuck, shoulder …): 1.6 kg
Beautiful onions: 6
Dried apricots: 250 g
Blanched almonds: 150 g
Lemons cut: 50 g
Raisins (to swell in water): 50 g
Razzel Han out: 1 tablespoons
Coffee olive oil: 3 c.
Salt, pepper

Preparation method of Beef Tagine:

The night before, mix spices, oil, salt and roll in the preparation of meat cut into pieces. Put a plastic wrap and leave in the refrigerator 12 hours.
Cut the onions into strips. In a cast iron pan or tagine, lay the onions in the background. Arrange the pieces of meat. Add the lemons and apricots. Cover with water, bring to boil and simmer for 3 hours 5 oven (150 ° C). A quarter of an hour from the end, add the almonds.


4-5 people.