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

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

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