Collops of beef with whisky and mushroom cream

    30 min

    Scottish celebrity chef Nick Nairn shows you how to cook collops of beef with Grant's Ale Cask Whisky and mushroom cream, served with wilted spinach and crushed tatties.

    3 people made this

    Serves: 4 

    • 450g new potatoes, scrubbed
    • 3 tablespoons black peppercorns
    • 4 (175g) fillet steaks
    • 4 teaspoons Dijon mustard
    • freshly ground pepper and freshly ground sea salt
    • 2 tablespoons sunflower oil
    • 50g butter
    • 200g fresh cep mushrooms, thickly sliced
    • 50g butter (for the tatties)
    • Maldon salt (for the tatties)
    • freshly ground white pepper
    • 3 tablespoons roughly chopped parsley
    • 25g butter (for the spinach)
    • 550g spinach
    • 3 tablespoons water
    • Maldon salt (for the spinach)
    • freshly ground white pepper
    • 50ml Grant’s Family Reserve whisky or Grant’s Ale Cask Reserve whisky
    • 50ml beef stock
    • 50ml double cream

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Put a pan of water onto boil over a high heat. When boiling, add the potatoes and turn down to a simmer.
    2. Use a pepper grinder on a coarse setting to grind the peppercorns, then spread over a small plate.
    3. Cut the steaks in half along the equator to make four thin medallions. Smear all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat. You can now season the steak with salt, if needed. Adding salt before this stage draws out the moisture from the meat, preventing the pepper from sticking.
    4. Heat a large frying pan until nice and hot. Add the sunflower oil and then the steaks and turn once to brown both sides. Don’t fiddle with them once they are in the pan or the peppercorn crust will fall off – the aim is to produce a good crusty coating on each surface.
    5. Now add the 50g butter and allow it to colour a nut brown, but don’t let it burn. Add the mushrooms and work around in the butter. As the mushrooms start to absorb the juices, turn the steaks again and allow them to cook for three or four minutes on both sides, turning once or twice and moving them around the pan to make sure the whole surface has plenty of colour and the edges of the meat are well sealed. Then transfer the steaks to a baking tray and leave in a warm place.
    6. When the potatoes are tender, drain and place in a large mixing bowl. Add 50g butter and, with the back of a fork, gently crush each potato until it just splits. Season with Maldon salt and white pepper, then add the parsley. Mix until all the butter has been absorbed, but don’t overwork. Keep warm.
    7. Meanwhile, heat a medium frying pan or wok until hot. Add the remaining 25g butter and toss in the spinach. Mix well and then add the water, continuing to stir until wilted. Remove from the heat, season with Maldon salt and white pepper and set aside until ready to serve.
    8. Add the whisky to the pan used to cook the steaks, and cook over a very high heat for 1 minute to boil off the alcohol. A word of warning – the whisky is likely to burst into flames. If this worries you, have a large lid handy to whack on the pan. Add the stock and reduce until really thick, and then pour in the cream. Reduce again, scraping and stirring together any gooey bits from the bottom of the pan. When it boils fiercely, it’s ready. Pour any juices from the resting meat back into the sauce.
    9. Use a chef’s ring to make a little pile of potatoes in the middle of each plate. Sit a little pile of spinach on the potatoes, and the two medallions of steak on top. Spoon the sauce and the mushrooms over the steak, and serve.

    See it on my blog

    Check out a video of Nick Nairn making the dish!

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