Welcome back to another of our wine review & cook video. Today we cook Scottish fillet steak in a coarse grain mustard cream & whisky sauce. This is presented with Haggis, neeps & tatties which are traditional Scottish fayre served on Burns night. Robert Burns was the most famous of Scottish poets who lived in eighteenth century and his life & works are celebrated yearly on the 25th January. We pair this with a Zinfandel from the Gallo portfolio. The wine is made using on grapes from selected Vines in the Lodi valley California. It is marketed under the Carnivor brand & is the perfect accompaniment for red meat.
#burnsnight #carnivorzinfandel #filletsteakrecipe
Ingredients
2 Fillet Steaks (drizzled with olive oil & seasoned with salt & pepper)
For the Sauce
100ml beef stock
150ml double cream
2tsp coarse grain mustard
2tbsp whisky
season to s taste
2 slices of haggis
1 swede(neeps)
potatoes for mashing(tatties)
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