Beef Bourguignon – Jason Henderson, Knock Castle Hotel and Spa, Crieff

Ingredients
1 teaspoon goose fat
600g Beef fillet, cut into large chunks
100g Baby carrots
200g Red Onion Quartered
250g Wild Mushrooms, rustic pieces (even ripped apart)
1 Garlic Clove, thinly sliced
1 tbsp Arran Caramelised Onion Chutney
250g New Potatoes, cooked and halved
750ml Bottle Red Wine, Burgundy

Method
This is the simplest recipe ever, I love doing this myself at home all the time. I am not going to bore you with tedious methods.
Start with a nice hot pan, colour the beef with slices of garlic. Blanch the carrots until just cooked, caramelise the onion, sauté the mushrooms and cook the new potatoes. For this, use the same pan for all except the carrots, just boil these and keep in a warm place.
Deglaze the pan with the red wine and reduce until thick with rich natural sauces. Add the Arran Caramelised Onion chutney – this adds a depth of sweetness to the sauce which balances really well with the dish.
Flash all ingredients and serve rustically in a bowl with sauce drizzled over the top.

Enjoy with a large glass of red wine – delicious.

 

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