Medallion of Scotch Beef Rib-eye, wild mushroom persillade by Brian Maule

Quality Meat Scotland


Standard Supplier 20th March 2014
Quality Meat Scotland


Standard Supplier

Medallion of Scotch Beef Rib-eye, wild mushroom persillade by Brian Maule

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! Medallion of Scotch Beef Rib-eye, wild mushroom persillade by Brian Maule from Chardon d'Or in association with Quality Meat Scotland. Photography by Guy Hinks.


  • Serves 4
  • 4x Scotch Beef Rib Eye Steaks
  • 1x Packet Wild Mushrooms (mixed)
  • ½ Bunch Flat Parsley
  • ½ Bunch Curly Parsley
  • 2-3 Shallots
  • 2-3 Garlic Cloves
  • 100ml Light Jus
  • 100ml Double Cream
  • 50ml Milk
  • 100g Celeriac
  • 1 Packet of Spinach
  • 100g Butter


When buying your Scotch Beef rib eye just ask for the eye of the meat. You can use it whole is prefer bigger steaks.
When cooking the Scotch Beef steak season both sides then put into a very hot pan, sealing well getting a nice colour on both sides cooking to what temperature you like.
Cut up your mixture of wild mushrooms into even sizes, fry lightly in a little olive oil, season then take out the pan. Pick wash, dry and then chop both curly and flat parsley coarsely. Peel chop both the garlic and the shallots finely.
Peel celeriac, dice into big brunoise (dice) with the trimmings make and puree, chop celeriac add to butter in a pot fry lightly and very slowly, add milk and cream bring to the boil, drain celeriac from milk put in a blender and mix with cream and milk until very smooth. Pass through a sieve. Season your puree, cook celeriac in boiling salted water.
Put puree down the middle of the plate, spinach bottom right steak on top, brunoise celeriac around the top of the Scotch Beef. Then fry mushrooms, add parsley, shallots garlic last minutes, season then place on top of the Scotch Beef, sauce around.

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.