Recipes: Bee Edge Beef Blade cooked in Innis and Gunn ale, Seared Rib Eye, Tender Stem Broccoli, Salsify and Crowdie Cream

If you fancy a night out of town, the head chef at the Horseshoe Inn Bistro in Peebles, Riad Peerbux, has offered this tempting treat. On Monday, August 27, the venue is hosting An Evening in Good Company as part of the Peebles Art Festival. A £20 ticket includes a selection of hot and cold finger food and desserts.

To book, phone [phone].

Bee Edge Beef Blade cooked in Innis and Gunn ale, Seared Rib Eye, Tender Stem Broccoli, Salsify and Crowdie Cream

Ingredients

For the blade of beef:

1.5-2kg blade of beef

3 onions (peeled and cut in half)

1 stick of celery (peeled)

3 carrots (peeled)

3 sprigs of thyme

5 garlic cloves (peeled and crushed)

2 bottles Innis and Gunn beer

50ml pomace oil

50g unsalted butter

400ml brown veal stock

For the rib eye of beef:

1kg dry aged rib beef (fat cut off, just the eye left, trimmed to 6-7cm in thickness)

50ml pomace oil

25g unsalted butter

Fresh ground white pepper to taste

Fine sea salt to taste

For the broccoli puree, salsify and tender stem broccoli:

500g tender stem broccoli (cut and trimmed into florets)

500g salsify (peeled, thickly cut, and blanched)

2 banana shallots (finely chopped)

3 garlic cloves (peeled and crushed)

1 sprig of thyme

1 bay leaf

50g unsalted butter

50ml double cream

2 lemons

For the crowdie cream:

100g crowdie cream

50ml whipping cream

Fresh ground pepper to taste

Fine sea salt to taste

For the sauce:

1 bottle Innis and Gunn beer (original)

500ml blade braising liquor

25ml olive oil

4 shallots (finely sliced)

6 white peppercorns (lightly crushed)

1 sprig of thyme

50g unsalted butter

50g treacle

Method

Blade of Beef

Marinade the beef blade with the onions, carrots, celery stick, thyme, garlic and seasoning. In a heavy-based pot sear the blade on a high heat.

Add the unsalted butter and caramelise evenly. Remove the blade from the pot. Drain all of the fat from the pot. Deglaze with Innis and Gunn, reduce right down and add the veal stock.

Bring to the boil, cover with a lid and braise in the oven at 180°C until the blade meat is soft.

When ready remove the blade from the braisner liquor and roll in cling film, leave to set.

Rib eye steak

Season the rib eye steaks. Sear gently in a non-stick pan.

Add the unsalted butter, caramelise evenly and cook to the desired doneness.

Soften some crowdie cheese. Semi-whip some heavy cream, season to taste, and mix gently to form a homogenous mixture. Keep chilled.

Broccoli Puree

Take half of the tender stem broccoli and cut the florets.

Finely chop the shallots and garlic. Sweat in a heavy based pan with olive oil and butter, as they soften, top up with some hot nage and cook until very tender.

Blend the mixture in a food processor, season to taste. Pass through a fine sieve on ice. The resulting puree should be bright green in colour. Reheat gently when needed.

Salsify

Peel the salsify. Cut into 5-6cm sticks and add citrus water to stop the oxidation.

Bring to the boil in a pan of seasoned water. Cook until tender.

Refresh in ice cold water. Pat dry and reserve until needed. Finish in a hot pan with unsalted butter and a touch of nage.

Tender Stem Broccoli

Trim the broccoli and keep the florets. Blanche into boiling seasoned water. Season to taste.

Sauce

Sweat the banana shallots, garlic, thyme and peppercorns in olive oil. Pour in one bottle of Innis and Gunn, reduce until syrupy.

Add the blade braising liquor and reduce to a sauce consistency – season to taste.

Fold in the treacle, bring to a simmer then emulsify the unsalted butter into the sauce. Adjust seasoning if required.