Ballendalloch Castle's Filet of Aberdeen Angus Beef

by Lisa
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1 Fillet of Aberdeen Angus Beef (Boneless Loin for Roasting)
8 oz Mushrooms
¾ pt Double cream
2 Onions finely chopped
6 Baked field mushrooms for garnish
Cragganmore whisky to taste (Oh yeah!)

METHOD: Tie fillet with string to keep its shape and roast (10 minutes per lb) in the oven at 400°F.

Dot with butter and seasoning. Take it out, untie string and keep warm.

Meanwhile, fry onions and mushrooms in a pan with butter. Add whisky to taste, double cream and seasoning. Simmer for a few minutes and pour over sliced fillet. Garnish with a few baked field mushrooms down the centre.

Serve with brown rice and puree of carrot and parsnip.

- Recipe courtesy of Nancy Ellison


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