MEDALLION OF SCOTCH BEEF, CREAMED POTATOES AND SEASONAL VEGETABLES
THE BEEF DISHES THAT WE HAVE ON THE MENU AT THE RESTAURANT ARE ALWAYS VERY POPULAR CHOICE AMONGST OUR CLIENTELE. WE HAVE HAD THE SAME SUPPLIER FOR THE LAST 17 YEARS AND HAVE A GREAT RELATIONSHIP WITH THEM, THEY KNOW EXACTLY HOW I LIKE MY MEAT TO BE !! MY FAVOURITE RECIPE IS THIS, ITS SO TASTY, I AM QUITE PARTIAL TO TASTING IT A LOT, JUST TO MAKE SURE THAT IT IS JUST RIGHT!!! ONCE YOU HAVE MASTERED THIS RECIPE, ITS HARD NOT TO DO IT AGAIN!
SERVES 4
4 X SIRLOIN (RIB EYE) 2 X CARROTS
3-4 X ROASTED POTATOES 2 TABLESPOON PEES
100G BUTTER 12 X ASPARAGUS TIPS
½ PINT DOUBLE CREAM 1 X SMALL PACKET BROADBEANS
METHOD
PEEL AND SLICE CARROTS, OR DICE THEM OR TURN THEM INTO BARREL SHAPES. WHATEVER YOU DECIDE.
CUT AND PEEL THE BASE OF THE ASPARGUS TIP.
TAKE BROADBEANS OUT OF THE OUTER SKIN.
COOK ALL THE VEGETABLES IN BOILING SALTED WATER, DRAIN THEN REFRESH IN COLD SALTED WATER, WHEN COLD DRAIN. PICK THE BROADBEANS OUT OF THE SHELL.
PUT ROAST POTATOES IN TIN FOIL THEN BAKE IN OVEN ON A BED OF ROCK SALT. WHEN COOKED TAKE OUT OF THE FOIL, CUT IN HALF, SCOOP OUT THEN PASS THROUGH A FINE MASHER, ADD BUTTER AND HOT DOUBLE CREAM, MIX IN WELL. DEPENDING ON HOW RICH OR SMOOTH YOU WANT THE MASHED POTATO, JUST ADD LITTLE MORE CREAM, MIX WELL UNTIL SMOOTH, CHECK SEASONING.
SEASON THE BEEF ON BOTH SIDES THEN PLACE IN A HOT FRYING PAN WITH A LITTLE OIL. NICE COLOUR ON FIRST SIDE THEN TURN OVER, COLOUR SIDES THEN TAKE OFF THE HEAT.
PUT MASH IN A PIPING BAG, THEN PUT MASH ON TOP MIDDLE LEFT HAND SIDE OF THE PLATE. PUT VEGETABLES ON BOTTOM RIGHT THEN BEEF ON TOP.
ENJOY
HAPPY EATING
Brian Maule at Chardon d’Or Restaurant, 176 West Regent St. Glasgow, G2 4RL
Telephone 0141 248 3801 email: info@brianmaule.com website: www.brianmaule.com
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