Blairgowrie Scotch Beef Fillet, Pearl Barley risotto, Eassie Farm Asparagus, Aylesbury Snails and Bordelaise sauce by Brian Grigor

QMS

QMS

Standard Supplier 18th July 2014
QMS

QMS

Standard Supplier

Blairgowrie Scotch Beef Fillet, Pearl Barley risotto, Eassie Farm Asparagus, Aylesbury Snails and Bordelaise sauce by Brian Grigor

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Blairgowrie Scotch Beef Fillet, Pearl Barley risotto, Eassie Farm Asparagus, Aylesbury Snails and Bordelaise sauce by Brian Grigor in association with Quality Meat Scotland.

Ingredients

  • • Scotch Beef Fillet
  • • Chantennay Carrots
  • • Asparagus
  • • Grelot Onions
  • • Rougie Foie Gras
  • • Bone Marrow
  • • Affilia Peashoots
  • • Aylesbury Snails
  • • Summer Truffle
  • • Red Wine, port and shallot Beef sauce
  • • Peas

Method

1. Remove the chateau, chain and the tail from the Scotch Beef fillet, these can be used in the brasserie
2. Trim any sinew from the Scotch Beef fillet and roll in cling film to shape
3. Clean and place the carrots in veal fat, herbs and vac pac.
4. Cook in the waterbath at 90 degrees until tender
5. Repeat this process for the grelot onions replacing the fat for Rapeseed oil
6. Soak the bone marrow in water for an hour which will help to push out the marrow easier
7. Once removed from the bone soak in milk to remove any blood
8. Cook the snails in a aromatic stock in the waterbath for 12 hours at 82 degrees
9. Drain the stock and remove the intestine from the body
10. Sweat the barley with shallot and celery brunoise, cover with stock and cook in the oven until tender and the stock has reduced
11. Cook the peas in salted boiling water until tender, blitz them with some of the cooking stock to make a smooth puree
12. Turn the asparagus tips and slice the stalk into rondels
13. Soak the veal tongue in brine for 12 hours, cook with fat in the waterbath over night until tender

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.