Fillet of Aged Scotch Beef by Tyron Ellul

QMS

QMS

Standard Supplier 13th August 2014
QMS

QMS

Standard Supplier

Fillet of Aged Scotch Beef by Tyron Ellul

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! Fillet of Aged Scotch Beef with Mull Cheddar Dauphinoise and Sautéed Spinach recipe by Tyron Ellul, head chef, Glenapp Castle. In association with Quality Meat Scotland. Photography by Guy Hinks.

Ingredients

  • Scotch Beef Fillet medallion
  • Mull Cheddar Dauphinoise Ingredients:
  • 1kg Thinly Sliced Potatoes
  • 500g Cream
  • 200g Mull Cheddar
  • 2 Garlic Cloves
  • A few Sprigs of Thyme
  • Spinach
  • Diced Shallots
  • Garlic
  • Butter
  • Chicken Livers
  • Watercress
  • Red Wine Jus

Method

Method:
Boil cream with the thyme and crushed garlic and allow to infuse. Pour through a sieve on to the sliced potatoes, season with salt and pepper. Add the cheddar cheese and mix well.
Arrange neatly in a gastro tray and bake for 30 minutes until golden.
Press and allow to set. Portion to desired shapes.
Dish Assembly:
Pan Roast the Scotch Beef fillet medallion and cook in an oven for around 4 munites (depending on size).
Sauté the spinach with finely diced shallots, garlic and butter.
Pan sear the chicken livers and charred shallot.
Garnish with fresh picked watercress and red wine jus.

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.