Fillet of Aberdeenshire beef with haggis and whisky sauce

You’ll need

For the beef

► 4 x 130g tournedos of beef

fillet

► 150g marrow fat

► 4 x 50g rounds of haggis ► 30ml oil

► Pinch of Maldon salt flakes ► Pinch cracked black pepper

Method

1. Heat some oil on the hob in a thick-bottomed pan

2. Once the oil is hot place the fillets in the centre, pressing down on each one so that they have good contact with the pan. Leave in the pan without moving for 2 minutes, turning over once good caramelisation has started to form 3. Add butter to the pan with the fillets and let it foam, before spooning over the steaks for about 2 minutes

4. Remove the beef from the pan and allow to rest

5. Place the haggis on top of the beef fillet and place under a hot grill for 6-8 minutes until golden and crisp

6. Allow to rest

For the whisky sauce

► 120g beef trimmings

► 50ml oil

► 2 shallots, sliced

► 2 sprigs of thyme

► 2 cloves of garlic

► 1 shallot, finely diced

► 1 carrot, peeled and sliced ► 70g button mushrooms ► 150ml red wine

► 200ml whisky

► 500ml veal stock (beef stock

works too)

► 20g green peppercorns ► 100ml double cream

Method

7. Heat a heavy-based pan and add in the oil. Once hot, add in the beef trim and sear until golden brown

8. Add in the sliced shallot and stir until caramelised then add in the carrot and mushrooms and continue cooking

9. Deglaze with whisky, taking care as it will ignite. Follow with the red wine and reduce to a syrup

10. Add in the veal (or beef) stock and thyme and reduce. Add in the double cream and reduce a little further

11. Pass through a fine sieve into pan and keep warm

12. Add in fine dice shallots and green peppercorns

13. Kevin recommends serving this dish with braised morels, buttery spinach and caramelised onions