Scottish Beef Fillet Recipe

Bring to room temperature

Remove the 7 oz beef fillet from the refrigerator 30–40 minutes before cooking and pat dry with paper towel.

Season all sides of the fillet with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Heat a heavy skillet over high heat until very hot. Add 1 tbsp olive oil, then add the fillet and sear without moving for 1.5–2 minutes until a deep brown crust forms. Turn and sear the other sides for 1.5–2 minutes.

Reduce heat to medium-low, add 1 tbsp unsalted butter, 2 thyme sprigs and the crushed garlic clove. Baste the fillet with the melted butter and aromatics for 1–2 minutes.

For medium-rare (recommended), transfer the skillet to a preheated 400°F (200°C) oven for 4–6 minutes, or continue cooking on the stovetop, basting, until an instant-read thermometer reads 125–130°F (52–54°C). Adjust time if you prefer rarer or more well done.

Remove the fillet, tent loosely with foil and rest for 6–8 minutes before slicing to retain juices.

Preheat oven to 400°F (200°C). Thaw pastry if frozen and roll lightly to even thickness. Using a round cutter (approx. 3–4 inches), cut two rounds. On one round, cut a smaller circle inside to create a rim. Place rounds on a parchment-lined baking sheet.

Beat the egg and brush the edges and rim of the pastry. Chill in the refrigerator for 10 minutes to firm up.

Bake pastry shells for 12–15 minutes until puffed and golden. If using a rimmed shell, the center should rise separately creating a hollow. Remove and cool on a rack.

While pastry bakes, heat 1 tbsp butter and 1 tsp olive oil in a sauté pan over medium-high heat. Add 1 finely chopped shallot and sauté 1–2 minutes until translucent.

Add 1.5 cups sliced wild mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 4–6 minutes.

Add 1 minced garlic clove and cook 30 seconds. Deglaze with 2 tbsp dry white wine, scraping up browned bits; simmer until almost evaporated.

Add 1 cup baby spinach and cook until wilted, 1–2 minutes. Stir in 1/4 cup double cream, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 1 minute until sauce is slightly thickened. Remove from heat and cool slightly.

Spoon the mushroom-spinach mixture into the cooled vol-au-vent shells. Keep warm in a low oven (150°F/65°C) if necessary until plating.

Preheat oven to 325°F (160°C). Line a small terrine mold or loaf tin with plastic wrap or parchment, leaving excess to fold over the top. Reserve 1–2 slices of Parma ham for garnish/crisping.

Lay remaining Parma ham slices to cover the base and sides of the mold, overlapping slightly to create a lining.

In a bowl, combine 8 oz finely chopped chicken thigh, 1 minced shallot, 1 beaten egg, 2 tbsp double cream, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1 tbsp chopped tarragon, 1/2 tsp salt and 1/4 tsp black pepper. Mix until well combined.

Pack the chicken-herb mixture into the Parma ham–lined mold, pressing to remove air pockets and smoothing the top. Fold over any excess Parma ham to seal.

Cover the terrine with foil and place in a roasting pan. Add hot water to the roasting pan to come halfway up the sides of the mold (bain-marie). Bake for 35–40 minutes, or until the internal temperature reaches 160°F (71°C).

Remove terrine from the bain-marie and cool to room temperature. Place a weight on top and chill in the refrigerator for at least 2 hours (preferably overnight) to set. Slice into portions before plating. Optionally, crisp reserved Parma ham slice in a hot dry pan until crisp and drain on paper towel for garnish.

Melt 2 tbsp unsalted butter with 1 tsp olive oil in a saucepan over medium heat. Add 2 cups thinly sliced brown onions and a pinch of salt. Cook gently, stirring occasionally, until very soft and caramelized, about 25–30 minutes. If onions brown too quickly, reduce heat.

Add 1/2 cup vegetable or chicken stock and simmer 3–4 minutes to combine flavors. Remove from heat and cool slightly.

Transfer onions and any liquid to a blender or use an immersion blender. Purée until completely smooth. If too thick, add up to 2–3 tbsp stock to reach a smooth, spoonable consistency. Season to taste with 1/2 tsp salt and 1/4 tsp black pepper.

Pass purée through a fine sieve for an extra-silky texture (optional). Keep warm until plating.

In a saucepan over medium heat, sauté 2 tbsp diced bacon lardons until fat renders and they begin to color, about 3–4 minutes. Remove and set aside, leaving the fat in the pan.

Add 6 peeled pearl onions to the pan and sauté until they take a light color, about 4 minutes. Add 1 crushed garlic clove and cook 30 seconds.

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Pour in 3/4 cup red wine and bring to a simmer, scraping up any browned bits. Reduce the wine by half, about 4–6 minutes.

Add 1 cup beef stock, 2 thyme sprigs and 1 bay leaf. Simmer gently for 12–15 minutes until sauce is reduced and slightly thickened.

Remove thyme sprigs and bay leaf. Whisk in 1 tbsp cold diced unsalted butter to finish the sauce for shine and to slightly thicken. Stir in the reserved bacon lardons. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Keep warm.

Reheat components if needed: warm vol-au-vents in a 300°F (150°C) oven for 5 minutes, gently reheat terrine slices in a warm oven for 3–4 minutes, and keep onion purée and sauce warm in small pans.

Slice the rested beef fillet into a 1–1.25 inch thick medallion. Place a spoonful of onion purée on the plate and smooth into an oval.

Nestle the mushroom & spinach vol-au-vent beside the purée. Place a slice of herb & Parma ham terrine on the plate.

Lay the beef fillet medallion partially over the purée. Spoon 2–3 tbsp of the Bourguignon sauce around and slightly over the beef.

Garnish with micro herbs or chopped parsley and the optional Parma ham crisp. Serve immediately.