Aged Scotch Rib Eye Steak, Braised Blade Ravioli – Bonemarrow Sauce

Serves 4



4 x 200g Aged Scotch Rib Eye Steaks

100g Duck Fat

Sea Salt & Cracked White Pepper

50g Butter


500g Blade of Scotch Beef

1 large Carrot peeled and roughly chopped

1 stick Celery, cut into 4

6 Shallots chopped

4 Garlic cloves crushed

2 Bay Leaves

2 sprigs Thyme

½ Bottle Red Wine

½ Bottle Madeira

6 White Peppercorns

200ml Veal Stock

200 ml Chicken Stock

150g Chicken Mousseline

100g Fresh Pasta Dough

100g Bonemarrow


Heat Duck fat until very hot. Season steaks with the salt and pepper and pan fry for about 3 minutes on each side, depending on their thickness. Foam with the butter, remove from the pan and then rest for 5 minutes.

In a large pan heat up a little oil and gently cook the carrot, celery and shallots for 5 minutes. Add all the garlic, bay leaves and thyme, then the red wine and Madeira and bring to the boil. Add the beef blade and peppercorns and cover with cold water. Bring to the boil and put a lid on the pan, placing it in the oven at 120-140C for 4 hours or until the beef is very soft.

Remove from the heat and cool slightly. Remove the beef from the liquor and break into fine shreds, removing any fatty pieces. Strain the liquor using a sieve to remove the vegetables. Bring to the boil, skim and pass through muslin into a clean pan. Add the veal and chicken stock and reduce to sauce consistency. When the beef blade is cold, mix into chicken mousseline and check seasoning. Combine this with pasta dough to make into raviolis. Blanch these for

30 seconds to set pasta. Refresh and dry, brush with a little oil, and keep in fridge until serving.

To Serve

Serve with a choice of seasonal vegetables such as spinach, celery, baby leeks and mushrooms.

Heat up ravioli and vegetables, gently warm the sauce and add chopped bonemarrow. Check seasoning, slice up steaks, place on ravioli and vegetables, pour over sauce and serve.

This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant in Callander in the heart of the Trossachs National Park. This traditional retreat on the banks of the River Teith is ideal for a romantic getaway and a fabulous wedding venue too. The restaurant itself has been recommended by the AA as one of the top twenty eateries in Scotland and has been awarded the Three AA Rosette Award for their restaurant dining.