Fillet of Scottish beef with sous vide featherblade and marrow dumplings
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
Phil Carnegie's Scottish beef fillet dish served with sous vide featherblade and extra special bone marrow dumplings, is a week long job. 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.
First published in 2015
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Ingredients
Metric
Imperial
Sous vide featherblade
- 1 feather blade of beef, weighing 600g
- 4 tournedos of Aberdeen Angus beef, each weighing 90g
- 50g of carrots, peeled and chopped
- 100g of mushrooms, halved
- 50g of celery, chopped
- 200g of shallots
- 800ml of veal stock
- 200ml of port
- 2 tbsp of red wine vinegar
- 1000ml of red wine
- 10 peppercorns
- 150g of butter
- 2 bay leaves
- oil
Marrow dumplings
Watercress purée
- 140g of watercress
- 2 tbsp of water
- salt
- black pepper
Beef and red wine jus
- 250ml of red wine
- 125ml of chicken stock
- 2 garlic cloves
- 1 sprig of rosemary
To plate
- 1 handful of baby onions
- 1 handful of carrots
SAVE RECIPE
Equipment
- Vac pac maker
- Water bath
Method
1
Marinate the featherblade 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
- 10 peppercorns
- 200g of shallots
- 100g of mushrooms
- 50g of celery
- 50g of carrots
3
Drain the marinade through a sieve and pour the liquid into a saucepan. Add the vinegar and bring to the boil. Place the featherblade 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
4
Boil the rest of the marinade until reduced by half then add the veal stock and reduce by a third
- 800ml of veal stock
6
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
7
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
8
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
- salt
- black pepper
9
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
10
Give it a swirl around the pan every 10 minutes to combine. Once reduced, pour in the chicken stock along with the reduced marinating liquor. Reduce by half again. Strain through a fine sieve
- 125ml of chicken stock
11
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
- oil
- 150g of butter
12
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
- 1 handful of baby onions
- 1 handful of carrots
13
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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