Scott Antony Ratcliffe

Quest Baits Consultant & Master Chef of Great Britain

How many of us take tins and rehydrated food out with us while fishing, even if it’s a short session or a week’s session? Here I’m going to show how easy it is to cook fresh on the bank while you’re waiting for that special take.

How to make;

Fillet of Beef, beetroot, purple broccoli, sweet charlottes red wine jus

You will need;

7-8oz Beef fillet (British)

Beetroot

Carrots

Sweet Charlottes

Purple Broccoli

Tarragon

Black olives

Red Wine

Salt & Pepper

Olive oil & Butter

Step by step;

1- Pour the olive oil into a hot pan

2- Add the butter to the pan

3- Place beef into a hot pan top with salt and pepper

4- Peel the charlottes place into pan and then turn over the beef

5- Peel and chop the carrots and add to the pan

6- Add the baby beetroot to the pan

7- De-stone the black olives, chop and add the pan

8- Add ¼ of the red wine to the pan

9- Place the Purple Broccoli around the beef

10- Add some cubes of butter

11- Peel the leafs of the tarragon and place in the pan

12- Arrange the ingredients on the plate

13- Beef fillet on the bank (Done)

Happy Cooking, Scott

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