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A Scotch Beef Valentine’s

Do you normally go out for Valentine’s Day or stay at home? We’ve had mixed experiences of eating out on the day – some have been lovely but others have been a bit of a disaster, one of which was actually at a well known steak restaurant. Everything just gets so busy and unnecessarily stressful! So now we often eat at home.

This year, Quality Meat Scotland sent me some fantastic steaks and ingredients to create the perfect romantic dinner for Valentine’s Day. As regularly readers will know, meat has been always been an important part of my family, with my dad working for the Meat and Livestock Commission his entire life. So it’s always interesting for me to try new types of meat and learn about where it comes from.

Scotch Beef PGI (Protected Geographical Indication) is specially selected beef from Scotland, from farms that must adopt best practice regarding animal welfare and natural production methods.75% of Scotland’s land mass is used for agricultural production, making the farming industry the single biggest determinant of the landscape that you see in the country – approximately 70,000 people are directly employed in agriculture. Scotch Beef is traditionally produced from cross breeds – Galloway Cattle, Aberdeen Angus Cattle, Shorthorn Cattle and Highland Cattle.


So if you’re planning to cook at home, why not to give this recipe a go, provided by The Scotch Kitchen?:

Peppered Steak with Horseradish Mash

Approx 20 minutes (serves two)


1 lean Scotch Beef PGI sirloin or rump steaks

450g potatoes

1 tbsp black peppercorns

6 tbsp fat free fromage frais

2 tbsp horseradish sauce

2 spring onions

2 garlic cloves (optional)


  1. Peel 450g potatoes and cut into large chunks.

2. Place the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 minutes (until soft).

3. Meanwhile sprinkle 1 tbsp crushed black peppercorns over two lean Scotch beef sirloin or rump steaks.

4. Cook the steaks under a preheated grill.

5. Once the potatoes are cooked, drain and mash together with 6 tbsp fat free fromage frais, 2 tbsp horseradish sauce and two sliced spring onions.

6. Season with salt and black pepper.

Serving Suggestion: In addition to the peppercorns, rub two cloves crushed garlic over the steak or smear with 1 tsp horseradish sauce and dip in the peppercorns before cooking.


I actually cooked ours in a pan on the hob because our grill is a bit temperamental, for 2 minutes on each side – we like ours pretty rare! The steaks were absolutely gorgeous and you could really taste the quality! We served them with a nice glass of red wine.

I was also sent a really lovely book, ‘A New Beef Guide’ and some recipe cards. The steaks were kindly provided by Alex Mitchell Butchers in Glenrothes, and you can order from them directly online.

You can find out more about Scotch Beef on the official website here. They have lots of useful cooking tips, recipes and even an app. Hope you all have a lovely Valentine’s Day tomorrow!


I was sent samples to review by Quality Meat Scotland and 3X1, but did not receive any payment. All views are my own.

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