10 mins
See guidance in method
4-6
Ingredients
1.5 - 2 kg Scotch Beef PGI sirloin
150 ml fruity red wine
2 medium onions, peeled & quartered
2 medium carrots, peeled & roughly chopped
5 sprigs of fresh thyme
1 tbsp cornflour (optional)
1 tsp sea salt
1 tsp freshly ground black pepper
5g fresh rosemary leaves, very finely chopped
2 bay leaves
Apple and Horseradish Butter:
250g Scottish unsalted butter
1-2 medium shallots finely diced
1 garlic clove, finely diced
500 ml beef stock
1 apple, peeled and grated
25g flat leaf parsley finely chopped
2 tbsp good quality horseradish
¼ tsp sea salt, freshly ground black pepper
Cooking Method