- 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
Medallion of Scotch Beef Rib-eye, wild mushroom persillade by Brian Maule
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.
Ingredients
Method
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.
Enjoy
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