Recipe designed by Nick Nairn
Taste a real piece of Scotland with our mouth-watering Peppered Scotch Beef Fillet Strips. This favorite Kailyard dish is served with wild mushrooms in a whisky cream sauce alongside sautéed savoy cabbage, carrots and mini roast potatoes – go on treat yourself!
750g beef fillet tail
50ml vegetable oil
200g mushrooms, any type
240ml double cream
Salt and pepper
Cut fillet tails into slices, place between two sheets of cling film and flatten using a meat bat, remove from cling film and season with salt and plenty of cracked black pepper.
Place sauté pan on stove and add oil, when hot, add beef fillet strips and turn once coloured on one side. Add a knob of butter, then mushrooms, and cook a little longer.
Flambé with whisky (be cautious as this will cause a flame) add double cream and gravy and reduce.
We serve the beef fillet strips with sautéed savoy cabbage and carrots and mini roast potatoes, but you can serve them with your choice of sides.