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@Olly398
Beef should be either low n' slow or seared good and pink in the middle, with the appropriate cut obvs. Given your setup I'd go for the latter. If you've got a good butcher you could go for five or six whole 'hanger' steaks, or onglet if you're parling francais. These are quite robust and actually better if they're cooked slightly beyond pink but must be allowed to rest for ten mins before carving across the grain. They are very flavourful. Or just man up and get a couple of cote de boeuf and crack out the expensive burgundy.