- 4 200g Galloway Beef Fillets
- 100g St James Smoked Salmon (Man o’ Swords Cure)
- 50g Meaux Mustard
- 1tbsp Stock Syrup (equal quantities of sugar and water boiled together)
- 100g Mayo
- 5 drops Hickory smoke extract
- 20 Silverskin Onions, peeled
- 200ml Chicken Stock
- 100g Unsalted Butter
- 300ml Beef Jus
- 25ml Man O’ Words Whisky
- 1 Lemon
- 50ml Cream
- Sea Salt
- Begin by cooking the silverskin onions in the chicken stock allowing it to reduce right down. Add 25g of butter and sit to one side
- To prepare the sauce bring the beef jus up to a boil and reduce it to sauce consistency. Add the whisky but do not burn off the alcohol. Add the juice of 1 lemon, the cream and sea salt to taste. Set the sauce to one side.
- Before the steaks are cooked ensure they are at room temperature so they cook more evenly. Season the beef heavily with salt and put a heavy pan on the stove to heat up. Once the pan is almost smoking put the steaks in and leave them for 30 seconds. Turn the steak clockwise by a ¼ and leave for another 30 seconds. Turn the steak over and repeat this process on the other side.
- Remove the steak from the pan and using a sharp knife slice along the middle of the steaks. The salmon can then be put into the middle.
- Put the steaks onto a tray with a little bit of butter and put into a pre heated oven at 180 for 6 minutes.
- Once the steaks come out rest them for at least a minute before serving
- While the steak is cooking the mayonnaise can be made by combining the meaux mustard, mayo base and stock syrup.
- Once everything is ready the onions can be reheated with the hickory smoke extract and everything can be plated together.
Recipe by Galloway Beef Chef Ambassador Fraser Cameron. Fraser demonstrated this recipe at the Galloway Country Fair 2019. Fraser is Sous Chef at Annandale Distillery and at The Globe Inn in Dumfries.