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
- Heat a large heavy-based frying pan, rub the beef generously with 1/2 of the oil and season well.
- Place into a hot pan with the garlic cloves and herbs.
- This cut is best turned every minute or so, max. 2-3 minutes each side in total.
- 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.
- Add the mushrooms and shallot to the same pan with all the beefy flavour.
- Add the butter and stir until cooked, then place them on the plate with the beef. Keep the same pan for the next part.
- Half all the new potatoes, put in remaining oil to the same pan and cook the potatoes until golden.
- 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.
- 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).
- Drizzle any remaining juices left in the pan over the beef and serve.