Phil Carnegie's Scottish beef, cooked two ways and served with extra special bone marrow, is a week long job and involves a water bath. You can, however, be inspired by this exquisite beef fillet recipe and tweak it by cooking the meat in a more traditional way, perfect for a top notch sunday roast.
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Marinade the feather blade in the red wine, port, vegetables, bay leaves and peppercorns for 5 days
1 feather blade of beef
1000ml of red wine
200ml of port
2 bay leaves
200g of shallots
100g of mushrooms
50g of celery
50g of carrots
After 5 days take out the feather blade and dry. Season the feather blade with salt and pepper and quickly brown all over in a frying pan
Drain the marinade through a sieve and pour the liquid into a saucepan. Add the vinegar and bring to the boil. Place the feather blade with some of the marinade into a vac pack and place into a water bath for 60 hours at 60°C
2 tbsp of red wine vinegar
Boil the rest of the marinade until reduced by half then add the veal stock and reduce by a third
800ml of veal stock
To make the bone marrow dumplings, melt the bone marrow in a pan, then cool. Whisk in the egg yolks and parsley. Season with salt, pepper and nutmeg then add the breadcrumbs
50g of bone marrow
2 egg yolks
10g of parsley
50g of breadcrumbs
Bring the chicken stock up to the boil, then reduce to a simmer. Roll the bone marrow mixture into balls and poach in the chicken stock for 5 minutes
1000ml of chicken stock
Heat a frying pan and add a little oil. Season the tournedos and seal in the hot oil then add the 150g of butter and fry until cooked to your liking
4 tournedos of Aberdeen Angus beef
150g of butter
For the watercress purée, bring a saucepan of salted water up to a boil, then add the watercress and cover the pan with a lid. When the watercress is cooked, drain it well, then refresh under cold water.
140g of watercress
Blend the watercress in a food processor with two tablespoons of water. Scrape a spatula down the insides of the food processor then blend again until the mixture forms a smooth purée. Season, to taste, with salt and freshly ground black pepper
2 tbsp of water
To make the red wine jus, heat a saucepan over a low heat. Squash the garlic cloves and drop them into the pan along with the wine and the rosemary. Allow to simmer over a medium heat until the liquid has reduced by half.
250ml of red wine
1 sprig of rosemary
2 garlic cloves
Give it a swirl around the pan every 10 minutes to combine. Once reduced, pour in the beef and chicken stocks. Reduce by half again. Strain through a fine sieve
125ml of beef stock
125ml of chicken stock
Gently blanch the onions and carrots in boiling salted water until tender, then transfer to a pan of foaming hot butter. Toss for a few minutes and set aside until needed
2 2/3 handfuls of baby onions
2 2/3 handfuls of carrots
To plate, spoon a generous helping of watercress purée onto the plate, and position the meat on top. Stack the carrots on top of one piece of meat, and position the onions and dumplings to the side. Spoon over a generous helping of the jus and serve
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