A beefsteak tomato is a a large, meaty, bright red tomato, often stuffed. It is difficult to define a beefsteak tomato but they should really weigh in at something more than 100 g (3½oz) and have a minimum of four locules. Most beefsteak tomatoes are indeterminate.
Beef Stroganoff is a dish consisting of strips of beef fillet cooked rapidly in butter with mushrooms, and then warmed through in red wine, soured cream (US: cultured sour cream) and lemon.
Beef tartar is made from very finely chopped raw fillet of beef mixed with onion, gherkins (US: dill pickles) and capers and formed into the shape of a steak. A depression is made in the top into which a raw egg is broken. It is eaten raw. The meat really should not be minced (US: ground). It is thought to have originated with the fierce Tartars of the Baltic region of Russia who shredded the meat with a knife and ate it raw.
Beef tea is concentrated meat juice used chiefly as food for invalids, made from diced beef cooked without water in a bain-Marie.
Fillet of beef. To picture where the fillet comes from, think of chops all lined up, with the purely meaty bit in the middle all joined together. That is the fillet. Because fillet is such a sought after cut, they are not so often hung on the carcass nowadays, but are cut early from under the sirloin and vacuum packed. This is to preven them from losing weight so that the maximum price can be charged. However, this means that they leak blood so that often, when you cut open the packaging you find it awash. This means that the meat will be dry and flavourless. Fillet from a well aged, well hung animal is what you are looking for.
A large, meaty, bright red tomato, often stuffed. It is difficult to define a beefsteak tomato but they should really weigh in at something more than 100 g (3½oz) and have a minimum of four locules. Most beefsteak tomatoes are indeterminate.
A beef dish consisting of fillet of beef partly roasted and then cooled, traditionally stuffed with foie gras and truffles, but now often made with chicken liver pâté and duxelle mushrooms. It is then rolled, wrapped in puff pastry and finished.
A cylinder of soft to semihard, blue cheese made with sheep's milk, this cheese has a smooth creamy paste and a natural rind. It is made by Ticklemore Cheese in Totnes in Devon only in spring and early summer and, since it matures for at least three months, anything from 5-8 months, is consequently available from August to January. It is made with raw, whole milk and contains 40-50% fat with vegetable rennet and so is suitable for vegetarians. Beenleigh Blue may be found weighing 3 kg (6½ lb) and has a clean, strong, sharp, slightly nutty flavour, and is a repeated Gold Medal winner at the British Cheese Awards.
