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Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Nick's Peppered Scotch Beef fillet strips with whisky and mushroom sauce
This recipe has been used in Nick’s restaurant for 25 years.
Beef Fillet Strips
- 50g broccoli
- 150g potato mash
Defrost the beef fillet strips overnight in the refrigerator.
Beat the fillet strips to the thickness of £1 coin in double cling film. Heavily pepper and salt lightly on fillet strips.
Heat non-stick frying pan over medium heat and add teaspoon of oil. Place strips in pan and fry for 3mins. Turn strips and add butter & chopped mushrooms. Cook for 3 more minutes whilst stirring mushroom each time. Add whisky then stock. Increase heat to high and reduce until thick. Add double cream and reduce to coating consistency.
Nick’s Tip – If sauce becomes thick and oily (split), simply add tablespoon of water and work it back in with spoon or spatula.
Lay on plate and finish with broccoli and potato mash.