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Saunderson's Quality Family Butcher Edinburgh

Saunderson's Quality Family Butcher

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Flat Iron Scotch Beef Steak

Try this flavourful, marbled cut from the shoulder for your next dinner.

Serves: 6
Time: 30 minutes
Category: Uncategorised
Cuisine:
fresh flat iron beef steak with a sprig of rosemary

Ingredients

  • 800gr piece of flat iron Scotch Beef
  • 2 tbsp rapeseed oil
  • 2 bulbs of garlic
  • 1 sprig of thyme and rosemary
  • 300gr par boiled new potatoes (keep warm)
  • 1 punnet of closed cup mushrooms
  • 1 shallot, finely sliced
  • 1 tsp of Scottish unsalted butter
  • 1 bag of watercress
  • Sea salt and cracked black pepper

Method

  1. Heat a large heavy-based frying pan, rub the beef generously with 1/2 of the oil and season well.
  2. Place into a hot pan with the garlic cloves and herbs.
  3. This cut is best turned every minute or so, max. 2-3 minutes each side in total.
  4. After this, remove beef from pan and set on a plate at the side of the stovetop for 8-10 minutes whilst you finish the dish.
  5. Add the mushrooms and shallot to the same pan with all the beefy flavour.
  6. Add the butter and stir until cooked, then place them on the plate with the beef. Keep the same pan for the next part.
  7. Half all the new potatoes, put in remaining oil to the same pan and cook the potatoes until golden.
  8. This dish is best served on a large plate or wooden board. Pile the tatties and mushrooms at the side, place watercress on the board.
  9. Now to serve the beef it's best sliced or carved quite thinly and presented in a slight fan onto the board (resting is what helps it carve so easily and taste amazing).
  10. Drizzle any remaining juices left in the pan over the beef and serve.

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0131 229 8348
shop@johnsaunderson.co.uk
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40 Leven Street, Tollcross
Edinburgh
EH3 9LJ
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