Executive Chef at The Strathearn, Gleneagles, Simon Attridge loves to use the finest locally sourced and Scottish ingredients – such as his fillet of East Lothian beef, braised truffle barley, and Scottish girolles.
This special dish pairs the girolles perfectly with Scottish beef and luxurious truffle, and is truly a great one to try at home. Using the finest quality Scottish beef is imperative here – Gleneagles’ comes from East Lothian, where it has been aged for over 28 days, making it succulent and tender. The addition of fresh truffle finishes things off perfectly, with its signature earthy, pungent flavour adding an impressive touch that makes for a great afternoon sharing plate to enjoy with family and friends. If struggling to get your find fresh truffles, try using truffle oil or paste, which can be found in most large supermarkets and delis, instead!
INGREDIENTS FOR THE TRUFFLE BARLEY
200g pearl barley
2 bay leaves
4 sprigs thyme
2 cloves garlic
600ml vegetable stock
160ml whipping cream, whipped
20g fresh truffle, grated
INGREDIENTS FOR THE BEEF
600g beef fillet
100g unsalted butter
3 sprigs thyme
Rapeseed oil
INGREDIENTS FOR THE SPAGHETTI
12 spears tenderstem broccoli
400g girolle mushrooms, cleaned and air dried
Salt, to taste
METHOD
To start, pre-heat the oven to 160°C. Next, add the barley, herbs, garlic and stock to a large pot. Cover with a tight-fitting lid, or tin foil, then place in the pre-heated oven for 45 minutes until the barley is cooked. Once cooked, remove from the oven and allow to cool slightly before folding through the lightly whipped cream and freshly grated truffle.
Next, season the beef fillet and place in a hot roasting pan with a little rapeseed oil and brown, until evenly coloured on all sides. Add the butter and thyme and baste the fillet until well-coated, then place it in the preheated oven for 20 minutes, until it is medium rare, making sure to baste every four minutes. Remove from the oven and place on a cooling wire before pouring over the remaining butter from the pan and leaving the fillet to rest for ten minutes. Once rested, carve into slices.
Now prepare the tenderstem broccoli and girolle mushrooms. Boil a pan of salted water and blanch the broccoli until just cooked. Add some butter to a frying pan and heat until foaming. Add the girolle mushrooms and sauté. Drain the broccoli and add to the pan, season with salt and pepper and heat through.
To serve, place the barley on a serving platter, top with the sliced beef and arrange the broccoli and mushrooms. Garnish with the freshly grated truffle and enjoy.
Any Questions or Tips to add?