Glenn Roach's Scotch beef fillet

300g of watercress

15g of nasturtium leaves

70g of diced butter

200ml of water

1 pinch of salt

400g of ice

Method

• Place the picked watercress and nasturtiums in a bowl

• Add diced butter and water then pour mixture into a hot pan

• Add a pinch of salt and cook for 2 minutes.

• Add ice once cooked and drain

• Pour the purée into blender and blitz until smooth

• Freeze, churn once, re-freeze then churn again

Fondant potato

150g of butter

4 potatoes

75ml of chicken stock

2 diced garlic cloves

2 sprigs of fresh thyme

Method

• Heat butter in a saucepan over a medium heat until foaming

• Add potatoes and cook for 5-6 minutes on each side, until golden

• Pour in the stock and add thyme, garlic and seasoning

• Cover and reduce heat until the liquid simmers

• Remove potatoes once tender and keep warm

Red wine jus

525ml of red wine

50g of butter

60g of shallots

160g of button mushrooms, finely sliced

87ml of white chicken stock

160ml of brown chicken stock

50ml of whipping cream, whipped

1 bunch of tarragon

Pinch of sugar

Pinch of sea salt

Pinch of black pepper

Method

• Pour wine into a pan and reduce until it is 185ml

• Add butter and shallots to a hot pan, cook until they start to caramelise

• Once light golden brown, add 125g of button mushrooms and cook until crispy then drain

• In another pan, add chicken stocks, cream and reduced red wine

• Bring to a boil and add the mushroom mixture

• Boil for twenty minutes then pass through a fine sieve and place into another clean pan

• Once boiling, add the remaining 35g of mushrooms and reduce heat

until the right consistency

• Take off the heat and add the tarragon, black pepper and sugar

Beef fillet

1 beef fillet, weighing 200g

200ml of chicken stock, seasoned

75g of butter

Method

• Trim the beef evenly and then cut it in half lengthways

• Wrap in Clingfilm and place in fridge

• Portion evenly and cook to desired temperature

Parsley oil

200g of parsley, Scottish picked

100g of olive oil

Method

• Blanch parsley for 4 minutes, then drain and refresh in iced water

• Squeeze out water and blend in a Thermomix or blender with the oil

• Pass through a sieve to achieve clear green oil.

Creamed savoy cabbage

1 large Savoy cabbage

4 large carrots

50g butter

4 tbsp double cream

Pinch of nutmeg

Method

• Pull off tough outer leaves from the cabbage

• Cut cabbage in and remove the hard-inner core

• Rinse leaves and shred finely

• Cut carrots into fine, thin strips or grate

• Bring a pan of water to the boil and add the cabbage and carrots

• Boil for 6 minutes until tender and drain

• Return to the stove and add the butter and cream

• Season with pepper, salt and nutmeg and stir well

• Serve dish immediately

This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.