Fillet of Argyll Beef
This recipe is by Gordon, Chef aboard Glen Massan and Glen Tarsan
Fillets of Argyll Beef
1. Preheat oven to 425 degrees.
2. Season fillets with kosher salt and black pepper.
3. Heat an oven-proof pan over medium-high heat for 5 minutes. Add oil and heat briefly.
4. Sear fillets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired. (medium rare would be approximately 7 minutes.).
5. Allow fillets to rest 5 minutes before serving.
Bold Veal Jus (makes 1 Ltr)
2 lb. cracked veal bones
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 stalk celery, chopped
1 tbsp. tomato paste
1 cup white wine
1 cup of water
1 plum tomato, chopped
2 cloves garlic, peeled
2 dried bay leaves
3 black peppercorns
2 sprigs parsley
1. Preheat oven to 400f/200c or gas 6.
2. Place veal bones in a large roasting pan. Roast bones until they begin to brown, 1-1 1⁄2 hours, then add carrots, onions, celery, and tomato paste. Mix well and continue roasting until vegetables and bones are well-browned, about 40 minutes.
3. Place roasting pan on top of the stove and transfer bones and vegetables to a large stockpot. Heat roasting pan over medium-high heat, add wine or water, then scrape up browned bits on bottom of pan. Simmer for about 1 minute, then add deglazing liquid to stockpot. Add tomatoes, garlic, bay leaves, peppercorns, parsley, and 16 cups water. Simmer over medium heat, skimming occasionally, for 3 hours.
4. Strain stock, chill, and skim off fat. Stock can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.
Blackberries with black pepper and carrots
Butter, balsamic of Modena, pinch sea salt course black pepper 20mls port and teaspoon of heather honey.
Boil carrots until al dente then half them length ways.
1 shallot, chopped
1 clove of garlic, peeled and chopped
25 g wild mushrooms, chopped
80 g button mushrooms, chopped
25 ml white wine
60 ml double cream
To make the mushroom puree, melt the butter in a frying pan over a medium heat and add the chopped shallot and garlic. Sauté for 1 minute, then add the mushrooms and sauté for a further 3 minutes. Add the wine and cream and simmer for 5 minutes until thickened. Blend and mix to a puree with a hand-held blender, then season with salt and pepper and set aside.
4-6 medium potatoes, peeled and diced
¾ cup of water
1 tbspn butter
2 tbspn finely chopped chives
3 tbspns sour cream
Salt and ground pepper to taste
In a medium pan melt the butter and sauté the potatoes, ensure all are coated. Stir in the chives then just enough water to stop potatoes sticking to the pan, season and check for water level periodically. Cover and simmer for 20 minutes until potatoes are cooked.
Mash the potatoes in the pot, they should not need drained put in the salt and pepper to taste. Finally mix in the sour cream.
Puff pastry baton
For simplicity just use an all butter shop bought pre-made roll pastry.
Cut two strips 3-inch-long by 3/4 inch wide. Cook in preheated oven 425f/220c gas7 for 15-20 mins (check after 15 mins) refer to individual manufacturers guidelines on the packet for best results. Once baked place one on top of the other to form a stack.
Place a three-inch circle of mushroom puree to one side of the plate, slice the filet of beef and lay across one third of the puree in a line. Place a large quenelle of champit mash on the centre of clean area of the plate, place the carrots tip down onto the plate from the top of the mash. Parallel to the mash place a tablespoon of thick reduced Veal jus and drag the tip of the spoon back to drag back two tails from the mound of jus. Place a few black berries around the plate and drizzle the jus from the berries pan around the outside of the. Serve with a gravy boat of extra jus.