Scotch Beef, Parsnip and Cherry Mustard by Stuart Ralston from Aizle in Edinburgh
Aizle changes it’s set 5-course tasting menu constantly. The menu is dictated by what is local and in season each month. A dish or garnish may be on the menu for 6 weeks, others for only a few short days.
Updates of their current chalkboard can be seen monthly, however it is advised to check the Harvest section of the website for the most up to date ingredients list.
http://www.aizle.co.uk
Ingredients: Serves 2
2x100g Flat iron steaks
50g butter
2 sprigs thyme
1 clove garlic
2 tbsp vegetable oil
Parsnip puree
500g parsnips, peeled, thinly sliced
125g cream
125g whole milk
2 tbsp unsalted butter
salt
Cherry Mustard
100g shallots, finely chopped
50g fennel, finely chopped
100g cabernet sauvignon vinegar
80 ml red wine
200g sour cherries
25g sugar
50g grain mustard
10g pickled mustard seeds
1 pinch of allspice
3 tbsp olive oil
Method:
1. To make the cherry mustard, sweat the shallots and fennel in some olive oil until translucent. Then add all the other ingredients into a pot, and cook on a very low temp until it resembles a “jam” like texture. This should take at least an hour.
2. Then place in the oven for three mins. Rest on a rack for five mins.
3. To make the parsnip puree, place the parsnips, cream, milk, and butter into a medium pot and bring to a boil. Reduce heat to low, cover with a lid and simmer for 10–15 minutes until parsnips are very soft. Uncover and cook until liquid is reduced by half, about 5 minutes. Season with salt.
4. Purée in a blender until smooth.
5. Heat oven to 160ºC.
6. Take a flat pan and heat until it’s very hot. Season the steak with salt, then add some oil to the pan and sear each steak on one side for two mins.
7. Add the butter, thyme, garlic, and turn over each steak, sear for a further two mins while basting the steak in the pan with the butter at all times.
8. Slice the steak into portions for assembling.
9. To serve, warm through the puree and spread onto the plates in any way you wish. Add a dollop of the cherry mustard onto the side of the plate and assemble the steak. Garnish with watercress leaves.
In association with Taste Communications.
www.tastecommunications.co.uk
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