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


• 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


• 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


• 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


• 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


• 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


• 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.