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Castle Mey steak  (serves 4)

Castle Mey steak topped with smoked cheese and caper crust Served with chargrilled sweet potato and celeriac relish.

Castle Mey steak

 

Ingredients:

For the crust:

  • 1 cup of bread crumbs,
  • Handful of chopped parsley
  • 100g of grated smoked cheddar
  • 1 clove of garlic,
  • Handful of capers

Sweet potato:

  • 1 peeled sweet potato cut in 2cm disks
  • Cajun spice
  • honey

Celeriac relish:

  • ¼ celeriac peeled and grated,
  • 100ml double cream
  • 1tsp horseradish
  • 1tsp grated ginger
  • 1 clove garlic
 

Method:


Steaks
Season steaks well and pan sear on both sides for 2 min

Crust
Place all ingredients in food processor apart from capers blitz till binding, place capers on steak and crumble crust over steak cook for 5min in oven at 200C for medium

Sweet Potato
Cut the sweet potato into 2cm discs
Coat the sweet potato disks in Cajun spice and honey
Heat char-grill and lightly drizzle with olive oil and char-grill potatoes for 1min either side then place in oven for 4 minutes or till soft

Celeriac Relish
In a heavy based pan sweat off celeriac with some butter add the ginger and garlic to the mix cool till softened, add cream and cook till cream thickens and binds together add horseradish at last minute and serve

To serve...place sweet potato on the plate top with celeriac then finish off with steak

(You can also finish this off with a good beef stock reduction of a nice simple béarnaise sauce)


Recipe kindly provided by Steven Craik, award-winning executive chef for The Famous Grouse.

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