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Meat makes the meal


In England, a proper meat dish is standard fare. That's probably why the British were among the first to truly appreciate the meat of Japanese Wagyu cattle. Its tender consistency and meaty flavour are most evident in simple recipes, such as Wagyu Rib-eye Steak on Country Bread. Our Beef Tenderloin in a Roasted Squash is also delicious.

Juicy Beef Tenderloin in a Roasted Squash


Serves 4

Ingredients


  • 1 kgbeef tenderloin
  • Oil for frying
  • 1tablespoon coarse mustard
  • 1tablespoon orange marmalade
  • 1teaspoon coriander seeds crushed in a mortar
  • Salt and pepper
  • 4fist-sized kabocha squash
  • 4garlic cloves
  • Olive oil
  • 2chilli peppers
  • Juice from one lemon
  • 1container crème fraîche
  • Salt

Preparation


1. Sear beef tenderloin on all sides. Combine mustard, coriander and marmalade and season to taste with a little salt and pepper.

2. Rub marinade into seared meat and place on a baking sheet. Set oven to 180°C on CircoTherm® and VarioSteam® medium steam intensity and cook meat for about 35 minutes.

Use the NEFF MultiPoint MeatProbe to determine the optimal cooking time. As soon as the optimal core temperature of 53-63°C (medium rare to well done) has been reached, the oven shuts off automatically. Or you can select NEFF’s automatic programme.

3. Cut squash in half and use a tablespoon to remove the seeds. Remove seeds from chilli peppers and cut into fine rings. Peel garlic and cut into quarters.

4. Place squash halves on a baking sheet and distribute garlic and chilli peppers evenly over the top. Season with salt and drizzle with oil and lemon juice.

5. Remove beef tenderloin from the oven and let stand briefly. Bake squash at 150°C on CircoTherm® for about 20 minutes.

6. Just before serving, stir salt into crème fraîche. Cut beef tenderloin into thin slices and arrange in the squash halves. Serve with crème fraîche.

Download recipe

Veal Shank with Apricots and Saffron


Serves 4

Ingredients


  • 1.5 kgveal shank
  • 3carrots
  • 1/2celeriac
  • 300 gshallots
  • 2garlic cloves
  • 2-3tablespoons olive oil for frying
  • 250 mldry white wine
  • 12dried apricots
  • 400 mlveal stock
  • 1 gsaffron
  • 1bay leaf
  • 1/2bunch thyme
  • Salt and pepper

Preparation


1. First heat a little oil in a roasting pan and brown veal shank on both sides, season with salt and remove from the pan.

2. Peel celeriac, dice, and place in the roasting pan with the remaining oil. Dice carrots and add. Peel shallots and garlic. Add shallots, garlic and dried apricots to the pan and brown briefly.

3. Pour in white wine and reduce by half. Add thyme and veal stock. Add a bay leaf and season to taste with salt and pepper. Briefly bring to a boil. Carefully return veal shank to the roasting pan. Set oven to 180°C on CircoTherm® and roast veal for 80 minutes. After 45 minutes, turn the veal over and add saffron that has first been softened in 2 teaspoons of water.

4. To serve, remove bone, slice veal and sprinkle with coarse salt. Top with sauce and vegetables.

5. If desired, serve with gnocchi or risotto.

Download recipe

Wagyu Rib-eye Steak with Cornflower Butter


Serves 4

Ingredients


  • 1 kgWagyu rib-eye steak
  • Oil for grilling
  • 2handfuls of hay from an organic farm
  • Pepper
  • 150 gsoftened butter
  • 1teaspoon fleur de sel
  • 2-3sprigs thyme
  • 2teaspoons dried cornflowers
  • Grated peel from 1/2 organic lemon
  • 1teaspoon lemon juice
  • 750 gcountry bread
  • Olive oil for toasting
  • 2garlic cloves
  • Parchment paper
  • String

Preparation


1. Sear steak on both sides and set aside. Moisten hay with water and spread half in a casserole dish. Place steak on top and cover with remaining hay. Add a little thyme. Cook slowly in the oven at 120°C CircoTherm® and VarioSteam® medium for 90-100 minutes.

2. While the steak is cooking, cut up butter coarsely and sprinkle with salt, pepper, chopped herbs, cornflowers, lemon juice and grated lemon peel. Mix together with a fork and shape into a cylinder. Wrap in parchment paper, tie the ends closed with string and refrigerate until the steak is done.

3. In a pan, heat oil and garlic. Slice bread and toast until golden-brown.

4. Remove steak from oven. Leave in the hay for about 10 minutes and then slice. Season with fleur de sel and, if desired, with pepper. Serve with toasted bread and cornflower butter.

Download recipe

Teppan Yaki plate, smooth

It's easy to turn your hob into an Asian grill! You can easily prepare exotic dishes and Asian specialities using the NEFF Teppan Yaki.More ...

Add toShopping cart
10399

Teppan Yaki

10399

  • High-grade stainless steel 18/10
  • Dimensions: 41.5 x 26.5 cm
  • Dishwasher-safe
  • Made in Germany

Griddle plate, ribbed surface

It's easy to turn your hob into a grill! For professional-style grilling of meat, fish and vegetables use the NEFF griddle plate. With a practical grease trough, the meat is never left lying in its own fat. More ...

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8399

Griddle plate, ribbed surface

8399

  • Aluminium alloy with silicone handles
  • Dimensions: 37 x 25 cm
  • Dishwasher-safe
  • Made in Germany

Steamer insert

It's easy to turn your roasting pan into a steamer! Steaming preserves the vitamins, nutrients, colour and flavour of the food.More ...

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5099

Steamer insert

5000

  • High-grade stainless steel 18/10
  • Dimensions as per WMF: 29 x 23.2 cm
  • Dishwasher-safe

Stainless-steel roasting pan with glass lid

Make your hob more flexible than ever! Enjoy numerous new ways to roast, braise and prepare casseroles. More ...

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8498

Stainless steel roasting pan with glass lid

8498

  • High-grade stainless steel 18/10 with glass lid
  • Volume: 6.5 l
  • Dimensions as per WMF: 41 x 27 x 10 cm
  • Weight: 2.3 kg (3.3 kg with lid)
  • Dishwasher-safe
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The right NEFF ingredient:
VarioSteam®

Little effort, big results: With VarioSteam® you can easily perfect your baking or roasting process by adding moisture.
Meat and fish dishes stay succulent on the inside and crisp on the outside and breads develop a delicious boulangerie-style crust.

Look for additional inspiration in more stories and regional cuisines.

© BSH Home Appliances Ltd 2016
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