FROM BOX TO TABLE
Five cuts.
Six ideas to prepare.
Every recipe begins with one of the premium whole-muscle cuts in the Valeur Signature Beef Box. Choose the meal, follow the method and let the beef remain the centre of the table.
Built for the first box
Practical preparation guides, clear temperatures and serving ideas for every cut.
THE VALEUR RECIPE COLLECTION
Choose what belongs at your table.
Start with a quick skillet dinner, plan a holiday Wellington or make the grill the centre of the evening. Each page uses the same clear structure so it is easy to cook from on a phone or print for the kitchen.
TENDERLOIN
Beef Wellington
Tenderloin wrapped in savoury mushroom duxelles, prosciutto and crisp puff pastry. A deliberate centrepiece for holidays and dinners that deserve a little ceremony.
60 minutes + chilling
Serves 6–8
STRIP LOIN
Fire-grilled striploin
A straightforward way to let striploin speak for itself: thick steaks, a hot grill, patient resting and just enough seasoning to frame the beef.
20 minutes + salting
Serves 4–6
TOP SIRLOIN CAP
Picanha & chimichurri
Top sirloin cap roasted over fire with its signature fat cap intact, then sliced thin and served with a bright, herb-forward chimichurri.
25 minutes
Serves 5–6
RIBEYE
Slow-roasted ribeye
A low oven cooks boneless ribeye evenly from edge to centre. A final burst of high heat gives it the dark, savoury crust a special roast deserves.
20 minutes + dry brining
Serves 6–8
TRI-TIP
Coffee & coriander tri-tip
Coffee, coriander and warm spices form a savoury crust around tri-tip. The key is a two-zone fire and careful slicing across its changing grain.
20 minutes + resting
Serves 4–6
TENDERLOIN
Medallions & shallot pan sauce
Tenderloin medallions and a glossy shallot pan sauce turn one skillet and a handful of ingredients into a composed dinner.
15 minutes
Serves 4
PREPARE FROM THE BOX
Elevate your at-home dining experience.
Five boneless cuts, approximately 32 portions and room to make each dinner your own.