BEEF SCALLOPINI WITH MUSHROOM SAUCE

A classic dish using Torello Farm’s grass-fed Belted Galloway scallopini, cut from the girello, Mushroom Forestry’s mixed mushrooms, fresh herbs and a splash of verjuice instead of Masala. Make sure when cooking the meat that the pan is hot, hot.

serve 6-8

900g grass-fed Belted Galloway beef scallopini

sea salt, to season

2 x 200g punnets Mushroom Forestry mixed mushrooms

1/3 cup extra virgin olive oil, plus extra if needed

1 large shallot, finely chopped

2 garlic cloves crushed and finely chopped

6 sprigs thyme, coarsely chopped

¼ cup verjuice

½ cup chicken stock

¾ cup thickened cream

1/3 cup chopped flat-leaf parsley

black pepper

Spread out the sliced rounds in a single layer on a clean work surface. Using a meat mallet (or rolling pin), pound each slice to flatten out to about 6mm thick. Sprinkle lightly with salt. Tear the oyster mushrooms into bite size pieces and remove stems from the shiitake mushrooms and cut the larger caps into quarters.

Have ready two heavy based non-stick large frying pans.

Heat 2 tablespoons of olive oil in a frying pan over a medium-high heat. Add the shallots, mushrooms, garlic and thyme. Cook for 3 minutes, stirring occasionally until shallots and mushrooms have softened, but not browned, adding extra olive if mushrooms are sticking to the base of pan. Pour in the verjuice and bring to a bubble, then add the chicken stock and bring back to a boil. Remove immediately from the heat and set the pan aside.

Meanwhile, place the other frying pan over a high heat and add a tablespoon of oil. When the pan is hot, cook the meat in two batches, placing six slices in a single layer over the pan. Cook for a minute to brown, turn over and cook another minute. Transfer the meat to a serving platter. Return the pan to the heat, add extra oil if needed and repeat the cooking step with the remaining sliced meat. Transfer to the platter.

Return the frying pan with the mushroom sauce mixture to a medium-high heat. Stir in the cream and bring to a boil. Reduce the heat and cook until sauce is reduced and thickened, about one minute. Stir in the chopped parsley. Check the seasoning, adding salt and ground black pepper if needed. Spoon the sauce over the meat and serve immediately.

Recipe by Fiona Hammond, February 2023