Showing 1 to 24 of 35 results

  • Air fryer beef joint carved into slices

    Air-fryer beef joint

    A star rating of 4 out of 5.2 ratings

    Cook a beef joint in the air-fryer and achieve tender meat with a seared finish. Whether you prefer medium-rare or closer to well done, simply adjust the cooking time to suit

  • Roast beef with red wine & banana shallots

    Roast beef with red wine & banana shallots

    A star rating of 3.9 out of 5.9 ratings

    Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy

  • Roast beef sirloin & béarnaise dauphinoise served on a plate

    Roast beef sirloin & béarnaise dauphinoise

    A star rating of 5 out of 5.1 rating

    Wow guests with an intensely flavoursome, peppered sirloin joint. Serve alongside our potatoes dauphinoise, enriched with tarragon, shallots and gruyère

  • Roast beef & carrots on a chopping board with gravy boat

    Easy roast beef

    A star rating of 4.6 out of 5.91 ratings

    This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare.

  • Sliced beef wellington on a wooden board

    Beef wellington

    A star rating of 4.6 out of 5.286 ratings

    Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion

  • Pot-roast beef with French onion gravy

    Pot-roast beef with French onion gravy

    A star rating of 4.5 out of 5.176 ratings

    Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions

  • Beef fillet with horseradish & prosciutto

    Beef fillet with horseradish & prosciutto

    A star rating of 5 out of 5.6 ratings

    Wrapping this alternative Christmas roast or Sunday dinner in ham adds flavour and protects the meat, resulting in a really tender cut of beef

  • Roast sirloin of beef

    Roast sirloin of beef

    A star rating of 4.9 out of 5.19 ratings

    Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!

  • Slow cooker beef pot roast with gravy and roast potatoes

    Slow-cooker beef pot roast

    A star rating of 4.3 out of 5.146 ratings

    Prepare your beef in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is a breeze. Perfect for busy family weekends.

  • Spiced roast beef

    Spiced roast beef

    A star rating of 5 out of 5.3 ratings

    Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too

  • Yorkshire pudding canapés with roast beef filling

    Roast beef Yorkies

    A star rating of 5 out of 5.2 ratings

    A cheat's canapé that uses pastrami and mini Yorkshire puddings topped with fiery horseradish and mustard

  • Roast fillet of beef with mushroom stuffing

    Roast fillet of beef with mushroom stuffing

    A star rating of 4.9 out of 5.21 ratings

    Serve up a spectacular centrepiece of roast beef with a rich stuffing, and a clever twist on Yorkshire puddings

  • Roast beef with caramelised onion gravy

    Roast beef with caramelised onion gravy

    A star rating of 4.6 out of 5.19 ratings

    Rare roast topside is the ultimate centrepiece - make it extra special with yeast extract and sweet onion gravy

  • Roasted sirloin of beef with salsa verde

    Roasted sirloin of beef with salsa verde

    A star rating of 5 out of 5.4 ratings

    For nice, neat slices, roast the beef the day before, cool, then chill before slicing. This makes it easier to carve

  • Garlic beef

    Garlic beef

    A star rating of 3.8 out of 5.5 ratings

    A cheap cut of beef transformed into a tender treat

  • Victorian diable sandwich

    Roast beef sandwich

    A star rating of 5 out of 5.2 ratings

    We've taken the classic flavour pairings of a Victorian diable - roast beef, capers, Dijon mustard, parsley and gravy - and served it in a warm baguette

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