Scottish Steak

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Ingredients

Ribeye steak

6 28 Day Matured Scotch Beef Ribeye Steaks 28 Day Matured Scotch Beef Ribeye Steak
salt salt
peppers pepper

Smoked salmon and Islay malt butter

250 g g butter butter
softened
4 garlic garlic
25 g g chives chive
chopped
2 lemons lemon
juice only
175 g g Oak & Applewood Smoked Scottish Salmon Oak & Applewood Smoked Scottish Salmon
single malt scotch whiskey single malt scotch whiskey
to taste

Champit neeps and tatties

400 g g neeps neeps
peeled and chopped
400 g g potatoes potato
peeled and chopped
150 ml ml single cream single cream
salt salt
peppers pepper

Tomato and onion salad

600 g g tomatoes tomato
balsamic vinegar balsamic vinegar
12 red onions red onion
small
1 bunches bunch basil basil
rapeseed oil rapeseed oil
icing sugar icing sugar
salt salt
peppers pepper

Scottish rib eye with Islay whisky and salmon butter

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0:30 min
(3)

Method

A showstopping steak recipe from Scottish chef Tony Singh, made using Deluxe Scottish rib eye steak and topped with garlic butter laced with smoked salmon and Islay single malt Scotch whisky.

Make the most of your meal - pair the bold flavours of this steak recipe with a glass of our Barolo.

  1. Begin by preparing the salmon butter. Combine the butter and garlic together in a food processor and pulse until smooth. Add the chopped chives, lemon juice, smoked salmon and a good dash of whisky and blitz again to combine
  2. Season to taste, adding a little extra whisky if desired, then transfer to greaseproof paper, roll into a cylinder and chill until ready to serve
  3. For the champit neeps and tatties, cook the vegetables in a large pan of boiling salted water until soft. Drain and mash, then mix through the cream and season to taste. Set aside and keep warm until ready to serve
  4. Slice the tomatoes and place in a deep bowl. In a separate dish mix the vinegar with enough salt, sugar and pepper until you have a sweet and sour balance. Pour over the tomatoes and leave to rest for 10 minutes
  5. Meanwhile, dice the onions and roughly tear the basil. Mix with the tomatoes, adding rapeseed oil to taste
  6. When ready to cook the steaks, place a frying or griddle pan over a medium-high heat and allow to get hot
  7. Pat the steaks with kitchen towel to remove any moisture, then cook (in batches) for roughly 3 minutes on each side, until nicely coloured. Flip over and cook for a further 3 minutes
  8. To serve, divide the neeps and tatties between plates and add a few spoonfuls of tomato salad alongside it. Place a steak on each plate and top with a generous slice of the smoked salmon butter

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