This seasonal dish allows you to take in the full flavour and texture of the fantastic Highland Beef that we at Eat Great Meat have got in currently. It’s an incredibly tasty meal. Mixing the salad dressing in advance gives it time for the flavours to develop and fuse together to create a mouth-watering combination.
1 x Highland beef fillet for two people
3 x Tbsp wild garlic pesto (for recipe please our previous post)
300ml White vinegar
Spring of thyme
100g blue cheese (I used Gorgonzola but any strong blue cheese will do)
- A few hours before you eat, add the sugar, vinegar, thyme and water to a pan and bring it to the boil. Allow it to cool slightly and add the radishes. Then put this to one side
- Heat a pan until smoking, season the fillet, add a tsp oil to the pan and seal the steak all over for about 1.5 min.
- Line some layers of cling film on a surface.
- Remove the steak from the pan, brush with the wild garlic pesto and roll in the clingfilm into a tight sausage shape and refrigerate. When it comes to serving, thinly slice and present the steak on a plate to get it to room temperature.
- Blend the blue cheese, mascarpone and a pinch of salt to a smooth purée. Add this to the plate.
- Thinly slice the pickled radishes and serve. I served mine with some dressed lambs lettuce and wild garlic flowers
This is a truly delicious way to enjoy our Highland beef, especially in the summer months when you might want something a little lighter!