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Beef with Chanterelle Mushrooms

This week we again come to the highlight of rural life in Scotland as the premier agricultural show – The Royal Highland Show – is held at Ingilston, Edinburgh. The 2006 show runs from Thursday 22 June to Sunday 25 June and is Scotland’s top summer outdoor attraction. It has something for all the family which is probably why on average 150,000 people regularly attend the four-day event. Last year some 155,000 flocked to Ingilston to enjoy the wide range of attractions, trade stands and the showcasing of some 4,000 of the very best cattle, sheep, horses and goats in the country. The annual show is organised by The Royal Highland and Agricultural Society of Scotland and has grown quite dramatically since the first show was held in Edinburgh in 1822. Thankfully the show has never departed from its strong rural roots and full details are available at  www.royalhighlandshow.org for the perfect day out.

The Royal highland Show features the very best of Scottish Beef and with the lifting of the export ban on this fine product, Scottish Beef is once again available on the world’s menu. We celebrate this fact with this week’s delicious recipe -              

Beef with Chanterelle Mushrooms

Ingredients:  115g/4oz chanterelle mushrooms;  2 rump steaks, 175g/6oz each, cut into strips;  45mls/3 tbsp olive oil;  1 garlic clove;  1 shallot, finely chopped;  60ml/4 tbsp dry white wine;  60ml/4 tbsp double cream;  25g/1oz/2 tbsp butter;  salt and ground black pepper

Method:  Clean the mushrooms, cut them in half through the stalk and cap. 

Dry the beef thoroughly on kitchen paper.  Heat a large frying pan over a high heat then add 30ml/2 tbsp olive oil.  Working in batches, put the meat in the pan and quickly brown on all sides. 

Remove the meat, which still should be very rare, from the pan, set aside and keep warm.  Add the remaining olive oil to the pan and reduce the heat.  Stir in the garlic and shallot and cook, stirring, for about 1 minute.  Then increase the heat and add the mushrooms.  Season and cook until the mushrooms just start to soften.  Add the wine, bring to the boil and add the cream.  As the liquid thickens, return the beef to the pan and heat through. 

Remove the pan from the heat and swirl in the butter without mixing fully.  Serve on warmed plates, garnished with chopped fresh parsley.

Serves 4
 

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