200g grass fed beef eye fillet , 1 bunch Watercress, Moro Tradicional Olive Oil , 4 Quail eggs, Salt and pepper
Beurre Noisette Dressing:
50g unsalted butter
1 crushed clove garlic
2 spring of each (rosemary, sage and thyme )
½ the juice of a lemon
15g Dijon mustard
200g MORO Tradicional Olive Oil
Grated horseradish to taste
Salt to taste
Heat up a heavy based pot, when hot add butter then herbs and garlic, let it turn in to hazelnut colour and take off the stove. Let the herb and butter mix infuse for 10 minutes then strain. Add all other ingredients and oil and mix together.
Diced 200 grams of beef eye fillet with a knife, dress it with beurre noisette dressing, white pepper and salt.
Place the diced beef tartare on a plate, top it with watercress, crumble the truffle biscuit then add the quail egg yolk carefully so it doesn’t break.
500g Beef cheek, 1cup Plain flour, 1 Brown opion, quartered, 2 Celery sticks, cut into 15cm lengths, 2 Garlic cloves, finely chopped, 1 Sprig of rosemary, Salt and pepper to taste, Moro Primero Extra Virgin Olive Oil, 1 1/2tsp Smoked paprika, 100ml Pedro Ximenez Sherry, 500ml Chicken stock, 100g Large dried raisins (or pitted prunes), 500g Potatoes, Butter, to taste
Lightly dust the beef cheeks with flour and place in a heavy pan with a generous splash of Moro Primero Extra Virgin Olive Oil. Brown on high heat for several minutes then add onion, celery, garlic, rosemary and paprika. Reduce heat and stir to mix well. Add the Pedro Ximenez sherry and chicken stock.
Allow to simmer covered on low for 2 hours or until beef cheeks are tender enough to gently pull apart by hand, do not allow the mixture to boil dry, if needed add additional chicken stock. Alternatively. transfer the ingredients to a small oven dish and cook covered at 160 degrees for 2 hours. The beef cheeks should be submerged in the cooking liquid, if not add additional chicken stock.
Once cooked remove the beef cheeks and gently divide it into 3-4 pieces and set aside
Strain the remaining stock and place in a saucepan.
Return the beef to the sauce and add the raisins and simmer on low heat until ready to serve.
2 Bunches baby asparagus, trimmed, Moro Primero Extra Virgin Olive Oil, 4 Beef steaks (porterhouse, scotch, rump or fillet), Sea salt and freshly ground black pepper, to taste, 2 Cloves garlic, peeled and cut into thin slices, ½ Cup Moro Aged Balsamic Vinegar, 100g Salted butter, cubed, 2 tablespoons Fresh thyme sprigs
Coat asparagus in 1 tablespoon Moro Primero Extra Virgin Olive Oil and char-grill until tender. Heat 1 tablespoon olive oil in a pan, season steaks and pan fry in hot pan for 3-4 minutes on each side, or until done to your liking. Remove and allow to rest. Add 1 tablespoon olive oil to pan and sauté garlic until softened. Deglaze pan with Moro Aged Balsamic Vinegar and remove from heat. Swirl in butter until just melted to make a jus. Add thyme and season to taste. Serve steaks with asparagus and drizzle both with Thyme Balsamic Jus.
1kg Baby beetroot, scrubbed and trimmed, Moro Primero Extra Virgin Olive Oil, Sea salt and freshly ground black pepper, to taste, 300g Green beans, trimmed, Moro Gourmet Italian Glaze, for drizzling, 750g Beef steaks (porterhouse, scotch, rump or fillet), 150g Spinach leaves, 1 Red onion, finely sliced, 1bunch Mint leaves, 150g Feta cheese
Toss beetroots with 2 tablespoons Moro Primero Extra Virgin Olive Oil in a roasting dish, season and roast at 200°C for 45 minutes until tender. Cook beans in boiling water for 5 minutes until just tender. Drain and refresh under cold water. Halve roasted beetroot and toss with 2 tablespoons Moro Gourmet Italian Glaze and season to taste. Season beef steaks and char-grill for 3-4 minutes on each side for medium rare or until done to your liking.
Toss beans, spinach, onion and half the mint together with ¼ cup olive oil, season and arrange on a serving platter. Slice beef and arrange over salad. Drizzle generously with Moro Gourmet Italian Glaze. Finish with crumbled feta and garnish with mint leaves.
1.2kg Beef cheeks or gravy beef, trimmed of sinew, Sea salt and freshly ground black pepper, to taste, ¾ cup Moro Primero Extra Virgin Olive Oil, 2 Red onions, cut into wedges, 400g Small whole button mushrooms, 2 Cloves garlic, chopped, ½ cup Moro Balsamic Vinegar of Modena, 2 cups Red wine, ½ cup Spanish green olives, 3 Bay leaves, Continental parsley leaves, for garnish
Season beef cheeks with salt and pepper. Heat ¼ cup Moro Primero Extra Virgin Olive Oil in a large heavy based casserole dish and brown on both sides. Remove. Add another ¼ cup olive oil and sauté onions, mushrooms and garlic for 5 minutes. Deglaze pan with Moro Balsamic Vinegar of Modena. Return beef cheeks to pan with wine, olives and bay leaves and bring to the boil. Cover and slow cook in the oven at 140°C for 3 hours, turning occasionally, until very tender. Remove beef cheeks and boil sauce for 10-15 minutes until reduced and thickened. Finish sauce with remaining olive oil. Serve cheeks with sauce over a bed of Parsnip Potato Mash sprinkled with parsley leaves.
4 beef steaks (porterhouse, rump or scotch fillet), Moro Pure Extra Virgin or Extra Light Olive Oil Spray, sea salt and freshly ground black pepper, to taste, ¼ cup Moro Balsamic Vinegar, 2 tablespoons Moro Extra Virgin Olive Oil
Lightly spray beef steaks with Moro Pure Olive Oil Spray. Season and cook immediately on a hot chargrill pan on both sides until done to your liking. Remove meat and rest covered for 5 minutes. For a simple sauce, deglaze pan juices with Moro Balsamic Vinegar, stir in Moro Primero Extra Virgin Olive Oil and season to taste. Serve steaks with pan juices, Fat Chips and Basil Pesto.
Tip: To preserve freshness, pour a thin layer of Moro Extra Virgin Olive Oil over the surface of the pesto before sealing the jar.
Tip: Use a good quality commercial pesto, like Saclà Pesto, if you don’t have time to make your own
4 cloves garlic, chopped, 2 tablespoons finely chopped fresh oregano, sea salt and freshly ground black pepper, to taste, Moro Primero Extra Virgin Olive Oil, for drizzling, Moro Delicado Light Taste Olive Oil, for brushing, 300g open cap mushrooms, 6 scotch fillet steaks, Moro Balsamic Vinegar, for drizzling, extra oregano leaves, for garnish
Combine garlic, oregano and ½ teaspoon sea salt together and season with pepper. Sprinkle into the center of each mushroom cap and drizzle liberally with Moro Primero Extra Virgin Olive Oil. Brush pre-heated BBQ with Delicado Light Taste Olive Oil and BBQ mushrooms on plate for 5 minutes until softened, drizzling with extra oil, if needed.
Meanwhile, brush steaks with oil, season with salt and pepper and BBQ on grill plate until cooked to your liking. Serve steaks topped with mushrooms, drizzle with a little Moro Balsamic Vinegar and garnish with extra oregano leaves.