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Scotch Beef Tagliata, Lanark Blue Cheese and Salsa Verde

Scotch Beef Tagliata, Lanark Blue Cheese and Salsa Verde

Ingredients for 2:

  • 2 x 200g Beef fillets (21 days aged prime Angus fillet)
  • 20g Lanark Blue cheese
  • 20ml Extra Virgin Olive Oil
  • 2g Thyme
  • 5ml Balsamic Vinegar
  • 1 whole Baby fennel, halved
  • 1 bunch Baby spinach, raw (25g)
  • 2 Baby carrots
  • 1 baby artichoke
  • 50g girolles
  • 3g Rock Sea Salt flakes
  • 400g Maris Piper potatoes
  • 10ml Extra Virgin Olive oil
  • S&P to season

Clean the potatoes thoroughly. Place in cold water and bring to the boil. Cook for approximately 30 minutes. Drain and peel them. Pass the peeled potatoes through a mouli. Add the extra virgin olive oil and salt & pepper to season.

Clean the fillets by removing any excess fat and nerves to have a very lean piece of meat. Cut into medallions of 3cm thickness (approximately 200g medallion). Season the fillets with S&P and a twig of thyme. Sear fillets from both sides (1 minute each) until you have a nice golden colour. Place on a hot tray. Place in the oven with some olive oil for two minutes for a medium rare finish. Leave to rest on the grill for approximately 10-25 minutes.  Clean the vegetables and blanch in salted boiling water for 1 minute. Drain and place into iced water. To serve, place some mashed potato on the plate with sliced medallions. Sprinkle some crumbled Lanark cheese on top as well as a few drops of balsamic vinegar. Sprinkle some rock sea salt flakes on top.


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