Crabbie’s Scottish Beef Fillet with Creamed Mushroom

Crabbie's Scottish Beef Fillet with Creamed MushroomPrep: 10 minutes

Cook: 20 minutes

Serves:  Two



  • 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  



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



To reduce, cook in a pan until liquid evaporates