You can go all-out gourmet with this beef Wellington by coating the beef in foie gras or veganise it with a filling of mushrooms and lentils.
This popular Tuscan dish is essentially a massive T-bone steak that is shared between two or more people. You can use any beef for Bistecca alla Fiorentina, but because of the delicacy of the traditional meat (from Chianina cattle), it is best cooked simply without any bells and whistles, and served rare to emphasise the flavour.
Served with injera, a sourdough-risen Ethiopian flatbread, this spicy beef stew is the ideal winter warmer for all its spice and tenacity.
Chicken korma is a traditional Indian curry that is made with yoghurt, where the meat or veggies are braised in it or the curry sauce. Enjoy this treat on a cool autumn evening!