Brian Turner Cooks Beef

Posted on: 22 April 2008 by Gareth Hargreaves

Cook up a storm with these three recipes from celebrity chef Brian Turner.

Three delicious recipes including mini beef wellingtons with black pudding.

Rosemary Roast Beef With Balsamic And Cranberry Glaze

Serves: 4-6

Time to prepare: 25 minutes

Time to cook:

Rare: 20 minutes per 450g (1lb) plus 20 minutes
Medium: 25 minutes per 450g (1lb) plus 25 minutes
Well done: 30 minutes per 450g (1lb) plus 30 minutes

Oven temperature: Gas mark 4-5, 180-190°C, 350-375°F

Rosemary Roast Beef With Balsamic And Cranberry Glaze


1.3kg (3lb) lean topside, silverside or sirloin joint
Salt and pepper
2 large sprigs freshly chopped rosemary

Balsamic and Cranberry Glaze

30ml (2tbsp) balsamic vinegar
45ml (3tbsp) cranberry or redcurrant sauce


25g (1oz) plain flour
600ml (1pint) good, hot beef stock


1. Place the joint on a chopping board and make several slashes over the surface..  Season and rub the joint on both sides with the rosemary, pressing into the slits.

2. Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices.

3. In a small bowl mix together the balsamic vinegar and cranberry or redcurrant sauce.

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4. During the last 15 minutes of cooking remove the joint from the oven and brush with the glaze.  Return to the oven to finish cooking.

5. Transfer the beef to a large plate or platter, cover with foil and leave to rest for 5-10 minutes.

6. Meanwhile prepare the gravy; spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich juices.  Place the roasting tin over a medium heat and sprinkle over the flour.  Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.

7. Add the remaining stock, and any meat juices from the platter, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy.  Strain before serving.

8. Serve the joint with roast potatoes, the gravy and seasonal vegetables.

Mini Beef Wellingtons With Black Pudding

Serves 4

Preparation time: 30 minutes

Cooking time: 12-15 minutes

Mini Beef Wellington With Black PuddingIngredients

4 x lean fillet steaks (4cm/1½inch thick)
15-30ml olive oil
50g/2oz mushrooms, finely chopped
75g/3oz black pudding, finely chopped
Handful fresh thyme leaves
15g/½oz melted butter
1 x 375g pack ready-rolled puff pastry
1 egg, beaten
30ml/2tbsp freshly chopped parsley


1. Preheat the oven to Gas mark 7, 220°C, 425°F.

2. Heat the oil in frying or griddle pan on a moderate heat, season the steaks and sear for 30 seconds on each side.  Set aside to cool.

3. In a small bowl mix together the mushrooms, black pudding, thyme leaves and butter.

4. On a lightly floured surface, unroll the pastry and divide into 8 equal squares.  Roll 4 of these slightly larger to allow for covering the fillet.
5. Position a fillet on each square, leaving a 1cm/½inch border and spoon over 15ml/1tbsp of the black pudding mixture.  Press down gently and brush the edges with beaten egg. Place a larger square of pastry over the beef, seal and trim off any excess pastry.  Brush the surface with beaten egg and sprinkle with the chopped parsley.  Gently prick the surface of the pastry to allow the steam to escape.

6. Transfer to a baking sheet and cook for 12-15 minutes for medium.  Leave to rest for 3-4 minutes.

7.  Serve with seasonal vegetables and boiled new potatoes.

Rib Eye Steaks With Onion And Rhubarb Chutney

Serves 4

Preparation time: 15 minutes

Cooking time: (2cm/¾in thick steak):

Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
Rib-Eye Steaks With Onions And Rhubard ChutneyIngredients

4 lean rib-eye, sirloin or rump steaks
Salt and freshly milled black pepper
15ml/1tbsp English mustard powder
1 x 200g jar caramelised onions
30ml/2tbsp good, hot vegetable stock
2 sticks fresh rhubarb, roughly chopped
1 sprig fresh thyme, roughly chopped
15ml/1tbsp sunflower oil


1. Place the steaks on a chopping board.  Season and dust on both sides with the mustard powder.
2. Meanwhile, spoon the prepared caramelised onion into a large saucepan and add the stock, rhubarb and thyme.  Bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the rhubarb is tender.
3. Heat the oil in a non-stick frying or griddle pan until hot and cook the steaks according to your preference.
4. Serve the steaks with the chutney, chive mash and seasonal vegetables.

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