Quest Baits, SCR Products, Rigmarole Consultant & Master Chef of Great Britain, Scott Antony Ratcliffe, says – “How many of us take tins and rehydrated food out with us while fishing, even if it’s a short session or a week’s session? Here I’m going to show how easy it is to cook fresh on the bank while you’re waiting for that special take.” Here he shows us how to make fillet of beef, beetroot, purple broccoli, sweet shallots, with a red wine jus.
Master Chef Scott
You will need
7-8oz Beef fillet (British)
Beetroot
Carrots
Sweet shallots
Purple Broccoli
Tarragon
Black olives
Red Wine
Salt & Pepper
Olive oil & Butter
Step by step
1- Pour the olive oil into a hot pan 2- Add the butter to the pan
3- Place beef into a hot pan, top with salt and pepper 4- Peel the shallots place into pan then turn over the beef
5- Peel and chop the carrots and add to the pan 6- Add the baby beetroot to the pan
7- De-stone the black olives, chop and add the pan 8- Add ¼ of the red wine to the pan
9- Place the Purple Broccoli around the beef 10- Add some cubes of butter
11- Peel the leaf of the tarragon and place in the pan 12- Arrange the ingredients on the plate
Beef fillet on the bank (Done)
