Crabbie’s Scottish Beef Fillet with Creamed Mushroom
Cook: 20 minutes
Serves: Two
Ingredients
- 300g of Scottish beef fillet
- 200g of wild mushrooms
- 2 shallots
- 100ml double cream
- ½ 500ml Bottle of Crabbie’s Original Alcoholic Ginger Beer
- 20ml of red wine vinegar
- 50g grated parmesan
- 10g chopped tarragon
- 20g breadcrumbs
Method
Preheat oven to 190c / gas mark 5
Cut the beef fillet into 2, season with salt and pepper
Heat up a large frying pan
Slowly put the fillets of beef into the frying pan
Cook for two minutes each side
Put onto a baking tray place in oven for 9min
Let the fillet rest
In the same pan you cooked the fillet, throw the wild mushrooms and shallots in
Once cooked out, pour in the cream, Crabbie’s Original Alcoholic Ginger Beer and red wine vinegar
Reduce by half, then finish with the parmesan and tarragon, season
Pour the creamed wild mushrooms on top of the fillet
Put the breadcrumbs on top put under the grill until the crumbs are golden brown
Serve with roast potatoes or chips
Terms
To reduce, cook in a pan until liquid evaporates