For all you carnivores out there

[Goofball]

Post your best beef recipes here. Here is my current favorite. It's originally from Southern Living Magazine, but I have made a few small modifications. You can find the unmodified version (and a lot of other great beef recipes) here:

http://beef.allrecipes.com/

Beef Fillets With Stilton-Portobello Sauce
Note: Beef broth may be substituted for wine. Makes 6
servings.
6 (6 ounce) fillets beef tenderloin
2 teaspoons chopped fresh tarragon
1/2 teaspoon freshly ground pepper
2 tablespoons butter or
margarine, divided
1/3 cup Worchestershire Sauce
8 ounces portobello mushroom

caps, sliced
2/3 cup dry red wine
1/2 cup sour cream
3 ounces Stilton or blue
cheese, crumbled and divided
Garnish: fresh tarragon sprigs

Directions
1 MARINADE fillets overnight in Worchestershire Sauce, 1/3 cup wine, taragon, and pepper.
2 BBQ fillets 4 to 5 minutes on each side, or to desired degree of doneness. Remove from grill, and keep warm.
3 MELT 3 tablespoons butter in skillet. Add mushrooms, and saute 3 to 4 minutes, or until tender. Add remaining 1/3 cup wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
4 ARRANGE fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.

[English assassin]

Steak and kidney pie, food of the gods. I'm afraid I don't really do quantities though so its a bit random:

Ingredients:

Steak. Any sort (but give stewing steak a lot longer in the oven). Diced. You know how hungry you are. less than a pound would be not worthj the bother though.
Lambs kidneys. Two or three per person is enough.
Beer. Say 1/2 pint for cooking plus a couple of pints for drinking. (NB I have never tried it with lager. If bitter/stout is unavailable I'd use red wine)
Pearl barley. A good sized handfull.
Onions. 2, diced.
Garlic, 2 cloves
thyme, a fair bit, and a bay leaf, tied in a bouquet garni.
Stock to cover. Bearing in mind the pearl barley soak up water in much the same way (and in the same amount) as rice, say a between a half and one pint.

Method: simplicity itself

Start the night before, cut the kidneys into three (each end and the middle bit away from the connective tissue. Use kitchen scissors). Leave overnight in milk.

You can also dice the beef and leave it overnight in beer. I'm not sure it makes that much difference to be honest.

Take oven proof dish. Brown onions over low heat. add garlic.

In seperate frying pan, brown steak over higher heat (you want an immediate sizzle and good brown colour). Add to onions. add pearl barley and stir to coat with oil. fry briefly. Wash frying pan out with some beer, add to onions.

I also brown the kidneys (discard the milk first of course) but am not sure you need to. I don't think they have the sugars that the meat has so you don't get the same flavour developing. Anyway, browned or not, add kidneys, add herbs, beer, stock, salt and pepper to taste. Cover and leave in low oven (say 160C) for as long as you think your beef needs. Stewing steak would be a couple of hours. Stir occasionally, and check the fluid level. add more stock beer as necessary.

Finally, cut pastry to fit dish, put on top of pie content, give it a final 20-25 mins at about 180 to cook the pastry. Or if by now, you have drunk too much beer to manage this, (a very real danger I find) tell everyone you were cooking steak and kidney stew anyway.

[Redleg]

Depends on what you like.

Brisket is one of my favorites to cook over a slow and low heat fire. Here is how I cook it.

Season with your favorite spices - normally I just use salt and pepper for brisket. Wrap in tin foil - I usually use two layers.

Build a nice fire in your BBQ pit - not with charcol coals - but with wood. Any good hardwood will do - being from Texas I like Mesquite wood. Once the fire gets down to just the coals - place the meat into the heat. If you are camping just place them in the coals - if you are grilling - place it on the lowest rack. Let the meat simmer in or over the coals for a good 3-4 hours.

After the coals have turned to ash - remove the meat - and you can start eating. However for even more flavor - I normally will start another fire - remove the meat from the tinfoil and smoke the meat for additional two hours with several different kinds of wood chips. The idea of good brisket is to slow cook it as long as possible.

You can also do this in a oven - just turn the heat down to about 250-275 and cook in a glass oven dish. You still want to cook it slowly for a long time about 4 hours for a 3 pound brisket.

[Somebody Else]

Steak Tartare the old fashioned way.

Marinate over several days under the saddle of your trusty steed, whilst on a forced march.