- • 220g Scotch Beef Fillet
- • 24g Crispy ox tongue (prepare based on the recipe outlined below)
- o 24g ox tongue
- o 24ml water
- o 3g fine sea salt
- o 3ml rapeseed oil
- o Thyme, Garlic and bay leaf to season
- • 70g Foie gras
- • 6g Foie gras croutons
- o 33g White bread (Sliced and diced with crusts removed)
- o 1g Foie gras fat
- • 68g Rainbow chard (full leaf and batons)
- • 80g Smokey mash potato (prepare based on the recipe outlined below)
- o 50g potatoes
- o 17g smoked butter
- o 20ml Double cream
- • 50g Beetroot jus
- • 12g Beetroot carpaccio
- • 12g Diced beetroot (prepare based on the recipe outlined below)
- • 1 portion of beetroot roulade (prepare based on the recipe outlined below)
- • Fresh seasoning:
- o Thyme
- o Rosemary
- o Garlic
- o Bay leaf
- o Sea salt
Scotch Beef Fillet, Smoked Mash, Beetroot, Goose Liver
Scotch Beef Fillet, Smoked Mash, Beetroot, Goose Liver
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.
Ingredients
Method
1. Braised Ox tongue
• Make a brine with the salt and water
• Brine the tongue for 24 hours
• Wash off the brine and place in a bag with oil and seasoning
• Cook at 90°c in a water bath until tender
• Peel outer membrane and trim away any unwanted gristle
2. Beetroot roulade recipe:
• Cut raw beetroot on ribbon mandolin
• Season with salt and rapeseed oil
• Roll into a roulade then roll in cling film and tie
• Steam at 100c for 15 minutes
3. Diced beetroot recipe:
• Dice raw beetroot into 0.5cm portions
• Mix together with rapeseed oil, thyme, rosemary, garlic, a bay leaf and fine sea salt to season
• Place in a water bath at 90c for 5 minutes before serving
4. Smokey Mash Potato
• Beat the butter into the warm potato
• Adjust consistency with cream
• Season to taste
5. Scotch Beef fillet
• Prepare the Scotch Beef fillet and roll it in cling film
• Place in a water bath at 56 degrees for 15 minutes
• Remove from cling film and seal it off in a pan.
• Place the Scotch Beef fillet with the other ingredients and build the dish
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