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Fillet of dry aged Scotch Beef with its own stovie cake, foraged girolles, carrot solferino, broad beans and Cairn O’mhor sauce

By David Hunt of Inspire Catering for the Inspire Ball raising funds for SAMH


  1. Trim the beef tails and using a little truffle oil and pepper wrap tightly in cling film. Cook at 55 ͦC for 1 hour. Seal in hot pan and cut when plating.
  2. Slow cook the ox cheek in stock till well cooked. Allow to cool and chop up. Heat the beef in a little reduced jus and spoon into the hollowed out turnip. Finish by piping the mashed potato on top. Re – heat through oven when required and hot hold. For the horseradish and bone marrow chaplure 1kg fresh white breadcrumbs 500g butter 500g small chopped bone marrow chopped parsley hot horseradish sauce Melt the butter and add the breadcrumbs in a large bottomed pan. Continue to cook and add the bone marrow, continue to slowly cook stirring continuously until lightly browned. Place onto absorbent paper and allow to cool. When cooled add the hot horseradish and chopped parsley and set aside. When the stovie cakes are re-heated in the rings remove from the oven and put a spoonful of the crust on top and keep warm.
  3. Add the oil to the saucepan and heat. When the pan is hot add the meat trimmings and brown all over. Remove the meat from the pan. Add the vegetables and brown. Add the browned meat trimmings back into the pan. Add the Madeira and red wine. Boil and scrape up any sediment and reduce by ¾ almost to a syrup. Add the stock bring to the boil, skim and simmer until reduced by half. Strain through a chinois into a clean pan. Reduce to a sauce consistency check seasoning and adjust with a little redcurrant jelly and thicken with a little cornflour or arrowroot if required.
  4. Melt the butter and add the garlic puree and the mushrooms. Saute gently to cook the mushrooms and season.
  5. Place the shaped or trimmed carrots in a pan. Add the sugar a pinch of salt and butter. Add enough water to barely cover the vegetables then bring to the boil. Cover with a buttered paper (cartouche). Turn down the heat to a simmer and cook until all the liquid has almost evaporated and glazed add the finely chopped parsley and serve.
  6. To serve Combine the solferino of carrots with the girolles and broad beans. Place ring with stovie cake on plate and remove ring. Place on the cut beef fillet. Spoon around the carrot, girolle and broad bean mixture. Finish with the reduced Cairn O’Mhor sauce.