Crabbie’s Scottish Beef Fillet with Creamed Mushroom

Crabbie’s Scottish Beef Fillet with Creamed Mushroom

Ingredients

  • 300 g Scottish beef fillet
  • 200 g wild mushrooms
  • 2 shallots
  • 250 ml Bottle of Crabbie’s Original Alcoholic Ginger Beer
  • 20 ml red wine vinegar
  • 50 g grated parmesan
  • 10 g chopped tarragon
  • 20 g 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