'Collops of Beef'
Crispy granary crouton topped with a slice of haggis and medallions of beef, topped with a rich port and red wine jus.
Ingredients
12 thin medallions of fillet beef
4 small slices granary bread, crusts removed
2 tbsp oil
3 tbsp Leith port
3 tbsp red wine
1oz (25g) butter
4 tbsp double cream
4 lengthways slices haggis
1. Season beef with a little salt and ground black pepper. Fry the bread slices in oil until golden on both sides, drain on kitchen paper.
Pour the port and wine in a pan and boil rapidly to reduce by half, slowly add beef jus, then thicken by gradually whisking in butter
and finish with the cream.
2. Season to taste.
3. Heat a little more oil in a pan and seal the meat over a high heat. Cook for 2-3 minutes, meanwhile gently grill the
haggis slices for the same time.
To serve: place a granary crouton on each plate, topped with a slice of haggis and 3 medallions,
pour over the sauce and serve with seasonal vegetables.
Serves 4
Caesar Dressing
Ingredients
- 1 fat garlic clove
- 1 anchovy fillet
- 1 egg yolk
- 1/4 tsp Dijon mustard
- 1 tbsp lemon juice
- 100ml mild olive oil
- 2 tbsp grated Parmesan
- 1/2 tbsp double cream
Method: How to make Caesar dressing
1. Crush the garlic clove under the blade of a large knife. Rub it around the inside of a bowl then discard. Mash the anchovy fillet on a board with the blade of a knife and add to the bowl.
2. Add the egg yolk, mustard and lemon juice. Whisk until smooth. Slowly whisk in the olive oil, until creamy. Stir in the Parmesan, double cream and a little pepper.