Scotch Beef fillet, fondant potato, jus, creamed savoy cabbage
Watercress purée
- 300g of watercress
- 15g of nasturtium leaves
- 70g of diced butter
- 200ml of water
- 1 pinch of salt
- 400g of ice
Method
• Place the picked watercress and nasturtiums in a bowl
• Add diced butter and water then pour mixture into a hot pan
• Add a pinch of salt and cook for 2 minutes.
• Add ice once cooked and drain
• Pour the purée into blender and blitz until smooth
• Freeze, churn once, re-freeze then churn again
Fondant potato
- 150g of butter
- 4 potatoes
- 75ml of chicken stock
- 2 diced garlic cloves
- 2 sprigs of fresh thyme
Method
• Heat butter in a saucepan over a medium heat until foaming
• Add potatoes and cook for 5-6 minutes on each side, until golden
• Pour in the stock and add thyme, garlic and seasoning
• Cover and reduce heat until the liquid simmers
• Remove potatoes once tender and keep warm
Red wine jus
- 525ml of red wine
- 50g of butter
- 60g of shallots
- 160g of button mushrooms, finely sliced
- 87ml of white chicken stock
- 160ml of brown chicken stock
- 50ml of whipping cream, whipped
- 1 bunch of tarragon
- Pinch of sugar
- Pinch of sea salt
- Pinch of black pepper
Method
• Pour wine into a pan and reduce until it is 185ml
• Add butter and shallots to a hot pan, cook until they start to caramelise
• Once light golden brown, add 125g of button mushrooms and cook until crispy then drain
• In another pan, add chicken stocks, cream and reduced red wine
• Bring to a boil and add the mushroom mixture
• Boil for twenty minutes then pass through a fine sieve and place into another clean pan
• Once boiling, add the remaining 35g of mushrooms and reduce heat until the right consistency
• Take off the heat and add the tarragon, black pepper and sugar
Beef fillet
- 1 beef fillet, weighing 200g
- 200ml of chicken stock, seasoned
- 75g of butter
Method
• Trim the beef evenly and then cut it in half lengthways
• Wrap in Clingfilm and place in fridge
• Portion evenly and cook to desired temperature
Parsley oil
- 200g of parsley, Scottish picked
- 100g of olive oil
Method
• Blanch parsley for 4 minutes, then drain and refresh in iced water
• Squeeze out water and blend in a Thermomix or blender with the oil
• Pass through a sieve to achieve clear green oil.
Creamed savoy cabbage
- 1 large Savoy cabbage
- 4 large carrots
- 50g butter
- 4 tbsp double cream
- Pinch of nutmeg
Method
• Pull off tough outer leaves from the cabbage
• Cut cabbage in and remove the hard-inner core
• Rinse leaves and shred finely
• Cut carrots into fine, thin strips or grate
• Bring a pan of water to the boil and add the cabbage and carrots
• Boil for 6 minutes until tender and drain
• Return to the stove and add the butter and cream
• Season with pepper, salt and nutmeg and stir well
• Serve dish immediately
This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.
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