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Scottish Cooking, Roast Fillet of Beef,with Mustard Butter

In some Scottish mansion houses, traditional Sunday lunch, eaten at 1.45 p.m.

1 piece of fillet— 2 1/2 lb
1 or 2 oz butter

For the Mustard Butter:
4 oz butter
1 teaspoon home made mustard
1 teaspoon finely chopped parsley
Squeeze of lemon

Place joint in roasting tin with the butter. Put in centre of a pre-heated oven at Gas 3, 170 degrees C (325 F) and roast. Allow 1 hour for rare joint or 1 1/2 hours for medium rare. Baste often to keep joint moist. Meanwhile, prepare mustard butter. Cream butter, add mustard, parsley and squeeze of lemon. Spoon butter on to square of kitchen foil, shape into fat roll and twist ends up like a cracker. Chill until firm. To serve, cut meat into thick slices and top each portion with a pat of mustard butter.

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