Fillet of Scottish Beef, Balmoral Style
INGREDIENTS
4 x 125gms (4.4oz) trimmed fillets of beef
150gms (5.3oz) Stahly’s Haggis
50gms (1.8oz) thyme
50gms (1.8oz) breadcrumbs
50gms (1.8oz) unsalted butter
2 egg yolks
12 peeled baby Turnips
200gms (7.1oz) mashed potatoes
1 glass red wine
275ml (10fl.oz) beef stock
METHOD
MELT 50GMS (1.80Z) BUTTER, ADD BREAD CRUMBS, ADD THYME LEAVES AND EGG YOLKS. MIX TOGETHER. PRESS BETWEEN 2 PIECES OF GREASE PROOF PAPER UNTIL 5MM THICK. PLACE IN FRIDGE TO SET.
COOK THE TURNIP IN SALTED WATER.
IN A HOT PAN, SEASON AND SEAL THE STEAKS. COOK IN A HOT OVEN AT 180ºC (360ºF) FOR 8 MINUTES. REMOVE FROM OVEN AND ALLOW TO REST. SWILL OUT PAN WITH WINE AND BEEF STOCK. WHEN IT STARTS TO THICKEN, WHISK IN 50GMS (1.8OZ) BUTTER – THIS WILL THICKEN IT MORE. TASTE AND CHECK SEASONING.
WARM HAGGIS AND PLACE ON TOP OF STEAK. CUT OUT HERB AND BREAD CRUST WITH A ROUND CUTTER SAME SIZE AS STEAK. PLACE BACK IN OVEN FOR 2 MINUTES.
DRAIN TURNIP AND DRY.
TO SERVE
PLACE STEAK IN CENTRE OF PLATE. PLACE 3 TURNIPS AROUND THE PLATE, PIPE MASHED POTATOES IN BETWEEN TURNIP, POUR SAUCE AROUND THE PLATE AND SERVE.
ENJOY A GLASS OF RED WINE OR MALT WHISKY WITH THIS DISH.
SERVES 4.
