By Jason Henderson, head chef at Knock Castle Hotel & Spa, Crieff.
1 teaspoon goose fat
600g Beef Fillet, cut into large chunks
100g Baby Carrots
200g Red Onion Quartered
250g Wild Mushroom, rustic pieces (even ripped apart)
1 garlic clove, thinly sliced
250g New Potatoes, cooked and halved
750ml Bottle Red Wine, Burgundy
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. Another fresh home cooked dish but simplified.
Start with a nice hot pan, colour beef with slices of garlic, blanch carrots till cooked, caramelise onion, sautee mushrooms & cook 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 red wine and reduce until thick with rich natural sauces.
Flash all ingredients and serve rustically in a bowl with sauce drizzled over the top.