Spaghetti with pan fried Scotch Beef fillet and porcini mushrooms

Quality Meat Scotland


Standard Supplier 21st May 2015
Quality Meat Scotland


Standard Supplier

Spaghetti with pan fried Scotch Beef fillet and porcini mushrooms

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! Photography by Guy Hinks.


  • 200g Scotch Beef fillet cut into strips.
  • 2 shallots finely diced.
  • 2 cloves garlic, finely chopped.
  • 1 red chilli, optional, finely chopped.
  • A tablespoon of dried porcini mushrooms soaked in hot water for at least 30 minutes or 100g frozen, defrosted or fresh. If they are large you should slice them.
  • Tablespoon double cream.
  • Parsley, lots of it finely chopped.
  • Virgin olive oil
  • Knob salted butter.
  • Salt and pepper
  • Crusty bread, warm and sliced.
  • 250g good quality spaghetti or any pasta of your choice.
  • My favourite brands are Barilla and Agnessi.
  • Small piece of fresh parmesan, to grate over the finished plate.


Soften shallots in olive oil and stir on a medium heat until they turn opaque.
Next add chilli, if using, and garlic; stir for a couple of minutes.
Turn up the heat and add the porcini, keep stirring.
Meanwhile, put enough water into a large pan for your pasta, salt it well and bring to a rolling boil, pop in the pasta and cook to the recommended time, stirring occasionally.
Add the Scotch Beef to the porcini and season to taste, next add cream, constantly stirring until the cream reduces by half, pop in most of the parsley and mix well and adjust the seasoning if necessary.
Add sauce to drained pasta with a little sploosh of olive oil, the butter and toss well then sprinkle with the remaining parsley.
Serve with the bread and some freshly grated parmesan, enjoy.

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