BBQ Fillet Tail by Chop House Bar x Butchery in Edinburgh

Chop house have recently launched their new summer menu in the run up to the Edinburgh Fringe Festival. Here is a delicious easy starter which is available at both the Leith and Market Street locations.

For more information visit https://www.chophousesteak.co.uk

The ingredients to make the hot rub, caper vinaigrette and chimichurri will make more than enough for this recipe so you can store them and keep for future recipes. This recipe is best prepared the day before to let the steak marinate.

Ingredients: Serves 2

180g of fillet tail (or fillet steak)

two tbsp of hot rub (see below)

caper vinaigrette (see below)

small portion of chimichurri (see below)

small handful of watercress per serving

Hot rub:

2.5g onion powder

2.5g garlic powder

2.5g celery salt

2.5g cayenne

1.25g ground black pepper

1.25g chilli powder

Caper vinaigrette:

1/2 tsp of Dijon mustard

1/4 tsp of maldon salts

1 tsp fresh ground pepper

1 tsp of chopped tarragon

25ml white wine vinegar

25ml olive oil

1 tbsp of drained capers

Chimichurri:

1/4 red chillies (optional)

2 garlic cloves

6g parsley

4g mint

25ml olive oil

15ml sherry vinegar

2g sugar

Method:

1. To make the hot rub, mix all the ingredients well. set aside.

2. For the caper vinaigrette, combine the mustard, salt, pepper & vinegar in a small bowl. Then whisk in olive oil until well mixed. lastly stir in the capers and tarragon. set aside.

3. To make the chimichurri blitz all the ingredients in a food processor. Set aside.

4. Cut the fillet into strips weighing approx. 30g each.

5. Skewer each piece, cover in the hot rub & leave over night in the fridge.

6. Cook the steak on the skewer on the BBQ or in a griddle pan to your preference. Due the size of the meat it wont take long to reach your desired temperature. Rare is 52ºC, medium rare (57ºC), medium (63ºC), medium well (66ºC), well done (71ºC). Cook until desired temperature is achieved however we recommend medium rare.

7. Once cooked let the steak rest for 2 minutes. Resting the steak results in a juicier, tastier steak.

8. To serve plate up with the watercress dressed in the caper vinaigrette & a small dish of the chimichurri for dipping.

In association with Taste Communications.

www.tastecommunications.co.uk