Collop Monday was the last opportunity for eating meat before the onset of Lent. Collops, a word with Scandinavian origins, means a slice of meat. Hence this simple dish of Beef Collops.
A Recipe for Beef Collops
- 450 g fillet steak
- 40 g butter
- 1 small onion or shallot grated
- 1 tsp flour
- 1 clove garlic crushed
- 150 ml beef stock
- 25 ml red wine
Slice the beef into thin slices
Heat the butter in a frying pan and add the onion and garlic, cook for a couple of minutes before adding the the flour. Cook for a further minute.
Add the meat, stock and red wine. Cook for 15 minutes, stirring occassionally. Optionally a handful of fresh peas could be added. Season and serve.
Fried bread makes for a fine accompniment.