Scottish Collops
Transport your taste buds to the Scottish Highlands with this traditional recipe for Scottish Collops, a rich and hearty dish perfect for cozy dinners. Thinly sliced beef or veal medallions are seared to perfection and simmered in a luscious creamy sauce made with fragrant shallots, velvety beef stock, and a touch of fresh parsley for a burst of brightness. This classic Scottish fare is quick to prepare yet indulgently flavorful, making it an ideal choice for weeknight meals or special occasions. Serve these tender, sauce-drenched collops with buttery mashed potatoes, roasted vegetables, or rustic bread to soak up every drop of the savory goodness. With its perfect blend of simplicity and elegance, Scottish Collops will quickly become a staple in your repertoire of comforting, timeless recipes.
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Recipe Information
Ingredients
- 500 grams beef fillet or veal
- 50 grams unsalted butter
- 30 grams all-purpose flour
- 250 milliliters beef stock
- 100 milliliters cream
- 2 pieces shallots (finely chopped)
- 15 grams fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 1 tablespoon vegetable oil
Instructions
1. Slice the beef or veal fillet into thin medallions or strips, about 1 cm thick. Pat the pieces dry with paper towels to remove excess moisture.
2. Season the beef slices with a pinch of salt and pepper on both sides.
3. Heat the vegetable oil and 25 grams of the butter in a large skillet over medium-high heat.
4. Sear the beef slices in batches to avoid overcrowding the pan. Cook each side for 1-2 minutes until browned but still tender. Remove the cooked beef from the pan and set aside.
5. Reduce the heat to medium, and add the remaining butter to the skillet. Stir in the chopped shallots and sauté for 2-3 minutes until they are softened and fragrant.
6. Sprinkle the flour over the shallots and stir well to create a thick paste (roux). Cook this mixture for 1-2 minutes to eliminate the raw flour taste.
7. Gradually pour in the beef stock while whisking continuously to prevent lumps. Let the mixture simmer for 5-6 minutes until it slightly thickens.
8. Stir in the cream and simmer for another 2-3 minutes, allowing the flavors to meld together. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
9. Return the cooked beef slices to the pan, coating them with the creamy sauce. Let them warm through for 2-3 minutes.
10. Sprinkle the dish with chopped parsley before serving. Serve hot with mashed potatoes, buttered vegetables, or crusty bread for a traditional touch.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.3 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2188 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
