RECIPE

Bone in Rib of Scotch Beef with Peppercorn Sauce and Chunky Chips

For the chips

Blanch the chips in beef dripping at 130ºC for 12 minutes then set aside.

Finish the chips at 180ºC till crisp golden and cooked through.

For the sauce

Melt the butter till foaming, add shallots and cook without colour until shiny, add peppercorns and cook for a few seconds, add brandy and flambé, add the jus and reduce a little, add cream and season to taste and set aside.

For the garnish

Drizzle the mushroom with a little olive oil and season.

Blanch, peel and dip the tomato in the shallot salt, grill the tomato and mushroom together when required.

For the steak

Take the steak out of the fridge a good half hour before cooking.

Baste it in a little olive oil and seasoning then cook on the grill to your preferred cooking degree. Allow to rest for 5 minutes after cooking.

To serve

Arrange neatly.

Serves 1