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Aged Scotch at Stubbs

Aged beef is our specialty at Stubbs, so
this is the best beef we can get our hands on, which is aged using traditional methods for up to 21 days.



Scotch has the benefit of having flavour, as well as being a tender cut of beef.  Fantastic in a whole piece or sliced into the best steaks, here are some recipe ideas and accompaniments:



Italian Style Beef                             



This dish has been a big star for us over the festive season.  It is so easy, yet so fabulous!



450gm (2.5cm thick) Sirloin or your favourite Steak cut

2 stalks rosemary, leaves picked and chopped

Extra Virgin Olive Oil for cooking

Salt and Pepper for seasoning

1/4 C balsamic vinegar or vincotto plus extra for drizzling

100gm shaved parmigiano reggiano

Generous bunch of rocket leaves to serve



The traditional cut for this dish is eye fillet, but a well aged rump or scotch have, I think, more flavour.  Drizzling the meat with a good balsamic or vincotto during the critical resting period certainly adds something very special – we recommend placing the meat to rest on a plate so you don’t lose any of the delicious resting juices.  It is also critical to carve the steak against the grain.



Take your beef out of the fridge 1 hour before you plan to cook to bring to room temperature.



Rub beef with rosemary and olive oil and season with salt.  Cook on a very hot grill pan or bbq for about 2mins each side, making sure to turn on its side to sear the fat, the idea being to quickly sear over a high heat.  Now reduce heat to medium and cook for 3 – 4 minutes for medium rare.



Transfer to a serving plate, splash with balsamic or vincotto and some extra virgin olive oil and leave to rest for 8 – 10 mins.



Season with salt and pepper and carve into 1.5cm thick slices against the grain.  Drizzle the beef with the resting juices and a further dash of vincotto and olive oil.



We serve this on a large wooden chopping board with lots of parmesan shavings, a huge bunch of rocket and some crusty bread.



Whole Roasted Scotch Fillet



Season your whole fillet with salt, pepper and coat with oil (trim
the ends if necessary, to make sure your fillet is of equal thickness).
Brown in a hot pan, until nicely coloured on all sides (use this pan to
make your sauce later - it saves on dishes, plus it already has the
fantastic flavour in it from caramelising your beef). Now remove to a
baking pan and put into a 190c oven. Cooking times will differ
depending on your oven, and also the thickness of the meat, but a
general rule of thumb is to bake a 1kg piece of fillet for 20 - 30
minutes for medium. The important step here is to rest the meat. This
keeps the juices inside and allows it to relax and become tender.  This same rule applies when frying steak, try to rest the steak afterward for at least 5 minutes before serving.  We don't cover our meat during the resting period at home - finding that the steak continues cooking under foil or a lid.



If you do get caught out, and your meat is too rare, try slicing very
thinly and serve on a bed of salad or vegetables with lashings of
horseradish sauce. If you have rested it well, the meat will be
fantastically tender, and will not be bloody. Rare beef makes for a great
entree or tapas dish - thinly sliced on crusty bread with rocket and
horseradish.

Another alternative is to slice the beef and add back to your frypan along with your favourite sauce for a couple of minutes.



Accompaniments



This is such a great cut of meat, that it is best to keep it simple
and let the flavour speak for itself, although we always serve a sauce
with it at home. Our favourites include:



PLUM PASTE GRAVY

Simply melt your favourite fruit paste (we love the Maggie Beer range - her Blood Plum Paste works well) into some good beef stock (use the saucepan you browned the beef in). Simmer until reduced.



MASALA CREAM SAUCE

Deglaze your pan with a slug of Masala, stirring around the juices. Add cream and simmer until reduced.



MUSHROOM SAUCE

Fry mushrooms in a little butter until browned. Add cream and simmer until reduced.



GREEN PEPPERCORN SAUCE

Deglaze your pan with some beef stock and add some green peppercorns
(in brine). Simmer until reduced. A little cream can also be added in
at the end.



HORSERADISH POTATO MASH

This is a fantastic idea to serve with beef - it tastes wonderful. Just
add a couple of spoonfuls (to taste) to some creamy mashed agria
potatoes.