Recipes: Seared fillet | Blondie with chocolate ice cream

Jason Wright, the Head Chef at STEAK Edinburgh, provbides some mouth-watering recipes for a couple of his tastiest dishes.

Seared fillet with toasted hazelnut, carrot and cucumber


Sign up to our daily newsletter

The i newsletter cut through the noise

100g fillet steak

1/2 carrot

1/2 cucumber

5 coriander sprigs

20g hazelnuts


To start trim the fillet so each side is flat then in a hot pan with a touch of butter sear on each side for around 40 seconds then leave to rest.

Peel your carrot and cucumber removing seed from the cucumber and slice each into small matchsticks, place only the carrots in a touch of cold water so they don’t dry out and keep there crunch.

Toast off some hazelnuts with a touch of salt till golden, when cooled crush them with the flat face of a large knife.

When the beef is at just above room temperature slice it all the way along each slice around 3mm.

In the restaurant we use a chapolti mayonnaise just to add a little kick but a normal mayonnaise will do fine.

Dot the mayonnaise on the plate then start to assemble, with a slice of seared beef then a mixture of the carrot and cumber then beef then the mixture etc until your plates full garnish with the coriander leaf and crushed nuts.

Blondie with chocolate ice cream

Blondie Ingredients

100g white chocolate(chopped)

100g white chocolate(melted)

2 eggs

115g butter

115g caster sugar

65g flour

1/2 tsp vanilla


In a mixing bowl cream your butter and your sugar until light and creamy, while this is taking place melt the white chocolate over a pan of simmering water.

Add the eggs and both types of chocolate and mix well.

Stir in your flour until well incorporated, you should have a nice white chocolate batter.

Line a tray with grease proof paper

Pour in your blondie mix and bake in the oven at 180 degrees for 20-30mins

Ice cream ingredients

1/2 pint of cream

1/2 pint of milk

10 egg yolks

222.5 g caster sugar

50g melted chocolate


Whisk the yolks till very light in colour and doubled in size, while doing this heat the sugar with a touch of water till all sugar has dissolved and lots of little bubbles are appearing, if you have a sugar thermometer it will be 121 degrees then add that to your yolk mix while still mixing but on a lower heat watch out as the sugar will be hot.

Let this carry on mixing in the mixing bowl and bring you cream and milk just to the boil then add that and your melted chocolate to the egg mix, carry on whisking till cool, then churn in an ice cream machine.

To assemble cut you blondie into squares and slightly warm serve with your ice cream and some crushed macadamia nuts.