Traditional Scottish Recipes
- Scottish Beef Fillet with Wild Mushroom & Tarragon Mash, Green Vegetables & Roasted Red Pepper Sauce
Scottish beef has a world-wide reputation - although this recipe by Alasdair Elder, Head Chef at The Old Waverley Hotel, Edinburgh, can obviously be made with any top quality fillet steak, if you don't have any from Scotland!
Ingredients:Return to the Index of Traditional Scottish Recipes>
6 x 8oz (225g) Fillet Steaks
500g (One pound) Wild Mushrooms
Handful Tarragon leaves - remove stalks
8 - 10 medium Potatoes
1 bunch Asparagus
1 bunch Green Beans
Mange Tout & Sugar Snaps - quantity as desired
4 Red Peppers
1 clove Garlic
1 sprig Thyme (stalks removed)
For The Wild Mushroom & Tarragon Mash: Clean mushrooms, remove the stalks and roughly chop. Fry mushrooms in a bit of butter and olive oil, season. Once cooked, remove all excess oil. For the mash, peel and half the potatoes, steam or boil until soft. Once soft remove and drain. Add butter, salt and a touch of cream and then mash. Once mashed add your wild mushrooms and chopped tarragon and check seasoning.
For The Sauce: Roast the red peppers in the oven for 20 minutes at 180 degrees centigrade. Remove from the oven, put in a bowl and place cling film over the bowl. Leave to cool, this will allow the peppers to peel easily. Cut up the shallots and cook in a pan with a little olive oil until soft. Add your chopped garlic and peeled peppers and cover with vegetable stock. Add one sprig of thyme with no stalks and cook for 10 - 12 minutes on a low heat. With a hand blender, blend and pass through a fine sieve.
For The Fillet Steaks: pan fry the fillet steaks until golden brown all over. Place in oven to cook for desired time. Season when about to serve.
For The Vegetables: Place a pot of water on the stove, add some salt. Cut Asparagus to about finger size and peel the stalk finely. Top and tail the green beans. Drop the asparagus into boiling water for 30-45 seconds. Remove and refresh with cold water. Repeat for the green beans but only for 20 seconds. Then the mange tout and sugar snaps for a few seconds.
Arrange on plate to serve.
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