Scotch Beef:
1. remove all the outer fat and dice into 2cm pieces. Transfer to a suitable sized saucepan and add the wine. Place on a gentle heat and cook for 20 – 30 minutes, stirring every five minutes or so. The solid fat will render to produce liquid fat, strain and collect this and discard the remaining fat pieces. Cool the liquid fat
2. remove the sinew from all over the surface of the Scotch Beef. Wrap the meat in a clean cloth and refrigerate for 12 hours before proceeding
3. cut the meat into desired portion sizes: at The Peat Inn, we cut the whole piece of Scotch Beef in two lengthways to give two long loins, these are then cut into individual steaks
4. place each of the steaks in individual vacuum bags and divide the rendered fat between each pouch. Cook in a water bath at 52c for 45 minutes then chill until needed. Regenerate in the water bath in service at 55c then drain and seal in hot oil and add foaming butter once well browned. Allow to rest for 5 minutes before slicing and adding the crust
For the pomme dauphine:
1. make the choux pastry first and set aside in a piping bag as it is easier to use and store. To make the choux, combine water and butter in a small saucepan and bring to the boil. Add flour and salt and beat until smooth so the mix comes away from the sides of the pan. Cool then beat in the egg, adding a small amount at a time gradually. Meanwhile, bake the potatoes until soft then cut in half and scoop out the flesh into a mouli-legumes. Rice the potato flesh into a mixing bowl and weigh out 200g riced potato
2. to this 200g potato, beat in the egg and cream and add seasoning and taste, to make basic Pomme duchesse mix.
3. To this, while it is still warm (the mix will have naturally cooled as you add the other ingredients) add 60g of choux pastry and, if using, the chopped truffle. Mix thoroughly. Dust a clean surface with plain flour and roll out small amounts of the dauphine mix at a time and cut short fingers about 4cm long and 1cm wide; arrange on a tray lined with parchment paper and chill to firm up the mix. To cook and serve, deep fry at 170c util golden on the exterior and hot inside, drain and season with sea salt; alternatively you can quenelle directly into a deep fat fryer.
For the bone marrow:
1. For the bone marrow crust: press the bone marrow fat out of the bone and cut into pieces about 1cm square.
2. Steep in cold salted water for 12 hours or overnight to bleach. Drain and pat dry before using
3. Heat a wide saucepan and fry the shallot in the 30g of butter without colouring, adding salt at the outset. Add the thyme and parsley once the shallots are soft and fry for two more minutes.
4. Add the breadcrumbs and fry until gold, stirring all the time.
5. Once dark gold, add the bone marrow to the breadcrumbs and fry so the fat melts and softens. Do not allow it to melt away totally but preserve some visible pieces
6. Tip out onto parchment paper and cover with a second sheet then roll out to a thickness of 2-3 mm; chill then cut to desired shape to cover the beef later
Vegetables to ganrish:
Parsnip puree: peel 2 parsnips and cut in four lengthways and trim out the core. Cut into 2cm lengths then cover with milk, season lightly with salt and fresh ground black pepper then poach until cooked, transfer the parsnips to a blender and add just enough of the cooking milk to allow them to process to a smooth puree. Add a small knob of butter during puree-ing then pass and set aside until needed
Glazed salsify: peel 1 piece of salsify per person with a swivel head peeler then scrape the full length of the surface with a small knife to ensure the salsify is a long smooth cylinder. Cut into 6cm long batons and cook in water until tender, seasoned with salt, peppercorns, white wine and juice of half a lemon.
Poached radishes: allow three per serving. Place raw radishes into hot emulsion of vegetable stock and butter and poach until tender, about 6-8 minutes, keep warm
Glazed shallots: allow half a shallot per person: cut each banana shallot in half lengthways through the root, keeping the root in tact in order to hold the shallot together during cooking. Place cut face down into hot oil and fry until dark golden brown; add a knob of butter and leave to melt and foam; add a small spoonful of stock and transfer to the oven until soft and glazed, about 15 minutes. Remove from the cooking liquor and lift out the central part of the shallot, discarding the outer three or four layers of shallot. Store and reheat in the cooking liquor
Hispi cabbage: cut leaves into 4cm squares, blanch in boiling salted water and toss in butter emulsion, season and add chopped truffle if using
Red wine jus to finish
To dress the plate:
1. cut the Scotch Beef in half across the length of the meat to create a top and bottom half. Place the crust on the top piece and transfer to the oven for 20 seconds
2. arrange a mound of tossed cabbage in the top right hand corner of the dish then arrange the rest of the vegetable garnish in a curve from that point, coming forward around the left hand arc of the plate. Place the beef in the centre of the dish and finish with a few flakes of sea salt then finally sauce the plate, serve at once.