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Grilled fillet of Islay beef with peat-smoked Loch Gruinart oysters flavoured with Ardbeg single malt whisky by Scott Chance

11 September 2006

INGREDIENTS

(serves four)

4 x 150g prime beef fillet steaks
50g butter
1 finely chopped shallot
50g leek julienne
100ml dry Chardonnay
8 Craigens Loch Gruinart oysters (hot-smoke over peat in the shell for one hour)
1tbs oyster juice
100ml beef stock
100ml double cream
Salt and pepper
1 miniature of Ardbeg single malt whisky
Sprigs of chervil to garnish

METHOD

Season the steaks and place under a hot pre-heated grill. Cook to preferred degree.

Melt half of the butter in a pan, add shallots and leeks. Stir over a medium heat for four minutes. Increase the heat and add the wine and shelled oysters. Simmer for two minutes then remove. Pour in oyster juice and beef stock then bring to the boil.

Add cream to the cooking liquor and reduce on a high heat until thickened. Season.

Stir in the Ardbeg single malt and beat in the remaining butter to form a smooth sauce. Make an incision into the side of the steaks and put two oysters into each. Arrange on individual plates, pour around the sauce and garnish with chervil.

Scott Chance

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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