- • 1 whole Scotch Beef rump cap approx 1.5kg in weight
- • 50g of tarragon
- • 2 tablespoons of Dijon mustard
- • 2 tablespoons of English mustard
- • 400ml of water
- • 20-30g of ultratex
- • 18 spears of asparagus
- • 12 baby plum tomatoes
- • Classic vinaigrette
- • Thyme
- • Extra virgin olive oil
Scotch Beef rump cap, charred asparagus, smoked tomato and tarragon mustard
Scotch Beef rump cap, charred asparagus, smoked tomato and tarragon mustard
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! How to cook a Scotch Beef rump cap, charred asparagus, smoked tomato and tarragon mustard by Jonathan Macdonald, Ox and Finch. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
• Firstly we smoke the tomatoes for two hours in a cold smoker, remove and set aside.
• When portioning the Scotch Beef rump cap it is very important to cut against the grain. I usually cut the whole Scotch Beef rump cap into three strips and then each strip into three giving approx 150g portions.
• Trim the thick layer of fat off the top of each portion, being careful to be very neat and leave roughly no more than a cm of fat on. Keep the fat that has been trimmed off and place this in a vac-pac bag with the Scotch Beef portions and the thyme.
• Water bath the meat at 52c for 30mins.
• When the meat goes in the bath, start making the tarragon mustard- pick all the leaves from 50g worth of tarragon (one bunch) and roughly chop before placing in a food processor with the two mustards and the water. Blend on high until the tarragon has been pureed down and the whole thing is green in colour. Season gently and add in the ultratex to thicken so it is able to be piped.
• Warm the smoked tomatoes in the oven just enough so the skins start to pierce from the heat.
• Using a smoking hot griddle or plancha sear the asparagus carefully for a minute or two on each side until cooked. Dress with classic vinaigrette and keep warm.
• Remove the Scotch Beef steak from the bath and sear fat side down for one minute until the fat has caramelized. Quickly sear the other remaining sides then leave to rest.
• Pipe some tarragon mustard onto each plate and spread out using a cranked palette knife- do not use a lot as it very intense. Arrange the asparagus spears on top and then the Scotch Beef rump cap (thinly sliced) on top of the asparagus. Place two tomatoes on each plate and drizzle with extra virgin olive oil
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