Fillet of Aged Scotch Beef by Tyron Ellul

QMS

QMS

Standard Supplier 13th August 2014

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.

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