Scotch Beef Fillet Wrapped in Pancetta with Braised Shin, Asparagus and a Leek & Truffle Gratin.
This week I headed off to Murrayshall Hotel for a photoshoot with Craig Jackson, their super talented head chef. He dished up this absolutely stunning plate of food and I was so impressed that I persuaded him to part with his recipe!
I didn't know that this was the standard of food that was served up at the Old Masters Restaurant at Murrayshall Hotel and I was suitably impressed. All their dishes are prepared using seasonal and local produce so it's a real #PerthLoveFest! With so many elements on the plate, cooked with such care and attention to detail, I was really inspired and couldn't wait to try it out at home.
This dish is a show stopper for a dinner party or for a romantic night in. You will feel a sense of achievement that you have produced such a wonderful dish with a long fancy name and looks like a work of art...Result!
Gill X
Ingredients
- 600g beef fillet
- 12 x slices pancetta
- Bunch tarragon
- 100g butter
- 500g boneless beef shin
- 4 chopped carrots
- 2 chopped sticks celery
- 2 chopped onions
- 1 bulb garlic
- Sprig of thyme
- Sprig of rosemary
- 500ml red wine
- 1 litre beef stock
- 16 peeled asparagus spears
- 12 trimmed baby leeks
- 200g brioche crumbs
- 50g finely grated parmesan
- 100g soft butter
- 1 teaspoon creamed horseradish
- 1 truffle
Method
For the Fillet:
- Melt butter over a low heat, increasing the heat until it starts to brown, remove from the heat, pass through a fine sieve disgarding any solids and milky residue. Cool to room temperature.
- Brown the fillet as one in a smoking hot pan and cool.
- Place the pancetta on a sheet of cling film slightly overlapping for the length of the fillet.
- Brush with the butter and scatter the tarragon on the brushed pancetta. Place the fillet at one end and roll up tightly in cling film.
- Chill until required.
- Pre-heat the oven to 160’ and roast the fillet in the oven for 15-20 minutes until medium rare. Remove from the heat, rest for 10 minutes and portion into 4 equal pieces.
For the Shin:
- Brown beef shin in a hot pan and then place in a oven proof casserole dish, brown the vegetables lightly and add to the shin along with the garlic, thyme and rosemary.
- Deglaze the pan with red wine and add to beef shin. Cover with beef stock and braise in a medium oven for 2-3 hours until tender
- Remove the shin and flake into small bits, season and roll tightly in cling film into a cylinder.
- Chill until required.
- Pass the pan juices through a muslin to remove any solids, reduce on a medium heat to the required thickness, season and allow to rest until required.
- Portion the shin into 4 equal pieces, leave in the cling film and heat gently in the reserved juices, remove from the cling film and serve.
For Asparagus Gratin:
- Cook the asparagus in boiling salted water for 2 minutes, plung into iced water immediately, repeat with the leeks. Drain and reserve until required.
- Fold together the brioche, parmesan, butter and horseradish, grate the truffle to taste and season as required. Roll between two sheets of greaseproof paper to 5mm thickness and place in the freezer for 30 minutes.
- Cut into 6cm x 8cm rectangles and return to the freezer until required.
- Heat the asparagus and leeks in boiling water for 30 seconds, remove from the pan and toss in melted butter and season.
- Place 4 asparagus and 3 leeks on each plate side by side, place the truffle & parmesan crust on top and grill for 20 seconds until glazed and serve.
Nicki's Tuppenceworth
Every now and then we like to pull out all the stops and bring you a dish that will WOW the pants off of your dinner party guests. (Not literally, we're not that sort of magazine!). When we do we call in the big guns and we'd like to thank the team at Murrayshall for this amazing dish.
I am a bit of a stickler for insisting on Scottish when it comes to beef and will argue our corner with anyone who dares to suggest their beef may be better than ours. In my mind there is nothing better than a Scotch beef fillet. For me it has to be medium rare, mouthwatering, tender and delicious with just the right amount of red to let you know what you have is the real Scotch deal.
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#PerthLoveFest and we'll scatter them around our own social media.
