Scotch Beef Balmoral
700 g (1 lb 9 oz) Scotch fillet of Beef or rolled ribeye of Scotch Beef
1 tbsp olive oil
1 large onion or 6 shallots, finely chopped
6 tbsp whisky liqueur, i.e. Drambuie
150 ml (1/4 pt) Scottish double cream
2 tbsp wholegrain Highland or Arran mustard
1 tbsp freshly chopped parsley or chives
Salt and freshly ground black pepper
Temperature: preheated oven 180 °C/160 °C Fan/Gas Mark 4
- Place the meat in a roasting tin, season with some pepper and drizzle a little of the olive oil. Cook in a preheated over 180 °C/160 °C Fan/Gas Mark 4 for 20 minutes per 500 g for rare or 25 minutes per 500g for medium rare.
- Remove the cooked meat and wrap in foil to rest whilst you prepare the sauce. Transfer the roasting tin to the hob and add the remaining olive oil and chopped shallots to the pan juices. Cook gently for 3-4 minutes, loosening any tasty meat residue then stir in the liqueur, cream and mustard.
- Bring to a gentle simmer to reduce slightly. Season to taste with salt and freshly ground black pepper.
Carve the meat into thick slices onto warmed plates and spoon on some sauce.
Garnish with a scattering of fresh parsley and serve at once. Delicious with plain boiled rice and fresh vegetables.