East L othian beef with truffle barley

Serves For the truffle barley

200g pearl barley

2 bay leaves

4 sprigs of thyme

2 cloves of garlic 600ml vegetable stock 160ml whipping cream, whipped 20g fresh truffle, grated 600g beef fillet 100g unsalted butter Rapeseed oil

For the tenderstem broccoli and girolle mushrooms

12 spears tenderstem broccoli 400g girolle mushrooms

Method

Pre-heat the oven to 160°C. Add the barley, herbs, garlic and stock into a pot with a lid, and place in the oven for 45 minutes until the barley is cooked. Remove from oven and cool slightly before folding in the lightly whipped cream and grated truffle. Season the beef fillet and place in a hot roasting pan with rapeseed oil and evenly colour all sides. Add the butter and thyme. Baste the fillet until coated. Place the fillet in the oven for 20 minutes until medium rare, basting it every four minutes. Place on a cooling wire rack and pour over the remaining butter from the pan. Leave to rest for ten minutes and then carve. Boil a pan of salted water and blanch the broccoli until just cooked. Add butter to a frying pan and heat until foaming. Add the mushrooms and sauté. Drain the broccoli and add to the pan, season and heat through. Garnish with grated truffle.

By Richard Dalgleish, executive sous chef at Gleneagles