Paul Wedgwood, Edinburgh Chef of the Year and head chef at Wedgwood, has teamed up with Scotch Beef and Innis & Gunn to create this exciting recipe for Scotch Beef fillet with Innis & Gunn beer-braised haggis, neeps and tattie terrine.

  • 60 mins + overnight prep
  • 2
  • Medium
The Edinburgh-based chef has paired Scotch Beef PGI with Innis & Gunn’s The Original barrel-aged beer to add a beer-braised edge to the classic haggis, neeps and tatties.

Ingredients

  • 2 x 200g Scotch Beef fillet steaks (removed from fridge 20 minutes before cooking)
  • 200g barley
  • 1 clove garlic, finely chopped
  • Chopped fresh parsley, oregano, thyme, rosemary
  • 2 bottles of Innis and Gunn The Original barrel-aged beer
  • 500g peeled chipping potatoes
  • 250g peeled neeps
  • 350g haggis
  • Salt and pepper
  • To serve:
  • Prepared jus
  • Your favourite vegetable accompaniment – Paul has used roasted carrots and
  • crisped kale

Method

Scotch Beef fillet with Innis & Gunn beer-braised haggis, neeps and tattie terrine

Scotch Beef fillet, herbed barley with a haggis, neeps and tattie terrine pressed and beer-braised Innis & Gunn The Original barrel-aged beer

1. Soak the barley overnight in one bottle of the beer and add the chopped garlic.

For the terrine:

2. On a mandolin, finely slice the potato and neeps into separate containers then pour the remaining bottle of beer evenly between the two containers

3. Line a bread tin with greased parchment paper then add a layer of potato, followed by a layer of neeps and then a layer of finely sliced haggis, seasoning each layer with a small amount of salt and ground white pepper

4. Pour on a little of the “soaking” beer from each container with each level and then continue building the terrine layer by layer until you reach the top. Ensure you finish with a final layer of sliced potato.

5. Fold over any remaining / excess parchment paper to cover the top. Bake in a preheated oven at 160C for around 90 minutes until cooked – a knife should be easy to push through and pull back out.

Press the top with a small weight and refrigerate.

6. Once chilled, carefully remove from the mould and slice into portions and reserve until ready to reheated.

For the beef and barley:

7. Pour the soaked barley and the beer into a heavy-based pan and add salt and pepper and bring to the boil then reduce to a simmer and cook until barley has softened, adding more water as required.

Once ready, adjust seasoning, add chopped herbs, put a lid on the pan and leave somewhere warm.

8. Reheat the sliced terrine portions in an oven at 180C for around 10 minutes

9. Sear your room temperature fillet steaks in a hot pan and cook to your desired specifications then remove from the heat, season well and allow to rest somewhere for a few minutes, or ideally for the same amount of time as you cooked it for.

To serve:

Take a spoonful of the barley and place in the middle of your serving plate.

Carve your steak into 2 to 3 pieces and place on top, position the slice of terrine to
the side and add the jus and your chosen vegetables.

Sit back, relax and enjoy!

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.