Recipes — Beef

This restaurant quality recipe will impress those that matter the most.  Grass-fed eye fillet paired with Hudson made red wine jus.

This thai beef salad is the perfect dinner on a hot summer's night.  The fresh herbs and flavours remind you of your last trip to Thailand.

Servings: 4  Ingredients  Rib eye roast (2 pins) from Hudson Meats  1 tbsp salt  3 tbsp  multicolour whole peppercorns 2 tbsp olive oil  4 sprigs rosemary  3 tbsp dijon mustard from Hudson Meats  1 tbsp balsamic vinegar  5 cloves minced garlic  1 bulb of garlic cut in half 1 onion quartered  1 cup chicken stock from Hudson Meats 1/2 cup water  Method Preheat oven to 180C Pat beef dry with paper towels. Mix olive oil, mustard, balsamic vinegar and garlic.  Rub roast all over with mixture. Coarsely crush peppercorns using pestle and mortar. Add rosemary and salt to mortar, mix...

This brings grass-fed eye fillet to a new level.  The tenderness of a piece of eye fillet matched with a rich red wine jus.  The jus is made in-house in our kitchen.