Name: Tooti Cadzow’s recipe for Luing Beef Fillet with Salsa
Yield: Serves 10
Cuisine: British
Ingredients: 6 medium tomatoes peeled, seeded and chopped; A knob of butter; Olive oil; 2 kg fillet of beef; 2 red birds eye chilli, finely chopped (if you don’t want the salsa too hot use one and remove the seeds); 2 small red onions, finely chopped.; 3 cloves of garlic, peeled and finely chopped; A large bunch of fresh coriander and mint, finely chopped; 2 limes, the grated zest and juice; 175 ml olive oil; 2 tsp Dijon mustard; 60 ml balsamic vinegar; 2 ripe avocados, chopped into large chunks; 30 ml fish sauce

Preparation info

Serves
10

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

Ingredients

For the beef

2 kg fillet of beef
Olive oil
A knob of butter

Method

Prepare the fillet by removing all the sinew and season with lots of pepper and salt to taste. If it is to be eaten cold, cook earlier on to save hassle, and if to be eaten hot, the preparatory stage of browning the meat can all be done earlier in in the day. Pan fry with some olive oil and the butter in a very hot frying pan to seal it, until brown, about 5 minutes in all; do not overdo it but