Scotch Beef is St Andrews Treat

SCOTLAND - Scotland’s radio listeners have voted Scotch Beef Balmoral their dish for St Andrew’s Day.
calendar icon 3 December 2007
clock icon 2 minute read

Listeners to Scotland’s independent radio stations voted the dish the most popular amongst the collection of classic recipes recently unearthed by red-meat promotion body Quality Meat Scotland. Laurent Vernet, Head of Marketing at QMS: “This is a typical recipe with a traditional tone using local Scottish products. Prime Scotch Beef from the Highlands coated in a rich and tipsy cream glaze – fit for a Queen or Saint and a really simple but sophisticated recipe for entertaining.

“First written proof of whisky was in 15th century and popularised in the 19th century, Whisky liquors were connected to the Jacobites in the 18th century. Distilling whisky was regular kitchen work on many a Scottish farm so quite aptly it should sneak into the odd home recipes!”

The winning recipe: Scotch Beef Balmoral

Serves 4

700g (1lb 9oz) Scotch fillet of Beef or rolled rib eye of Scotch beef
1 tbsp olive oil
1 large onion or 6 shallots, finely chopped
6 tbsp whisky liqueur such as Drambuie
150ml (1/4 pt) Scottish double cream
2 tbsp wholegrain Highland or Arran mustard
1 tbsp freshly chopped parsley or chives
Salt and freshly ground black pepper

Place the meat in a roasting tin, season with some pepper and drizzle a little of the olive oil. Cook in a preheated oven 220’C / 200’C Fan / Gas 8 for 20 minutes per 500g for rare or 25 minutes per 500g for medium rare.

Remove the cooked meat and wrap in foil to rest whilst you prepare the sauce. Transfer the roasting tin to the hob and add the remaining olive oil and chopped shallots to the pan juices. Cook gently for 3-4 minutes, loosening any tasty meat residue then stir in the liqueur, cream and mustard

Bring to a gentle simmer to reduce slightly. Season to taste with salt and freshly ground black pepper.

Slice the meat onto warmed plates and spoon some sauce over the slices. Garnish with a scattering of fresh parsley and serve at once. Good with rice or new potatoes.

For more recipes featuring Scotch Beef and Lamb, visit:

TheCattleSite News Desk

© 2000 - 2024 - Global Ag Media. All Rights Reserved | No part of this site may be reproduced without permission.