INGREDIENTS
6x 8 oz fillet steaks, seasoned
24 oz haggis – remove the meat from the casing
6 portobello mushrooms, cleaned and stalk removed and chopped set to one side
2 onion, finely chopped
2 clove garlic, finely chopped
Freshly ground pepper
25ml brandy
For the brandy Sauce
15g unsalted butter
2 shallots, finely sliced
Salt and black pepper
75 ml brandy
100 ml weak chicken stock
284 ml tub double cream
2 tbsp flat-leaf parsley, chopped
1 tsp Worcestershire sauce
Recipe continues
METHOD
Pan fry the onion, mushroom stalks and garlic in some butter until the onions are soft, then add the haggis and fry for five minutes.
Meanwhile grill the mushrooms on a griddle pan or under a grill until cooked. Remove and then fill with the haggis mixture.
Sprinkle a plate with freshly ground pepper and cover the steak with it.
Add the steaks to a hot frying pan with a little oil, pour in the brandy and flambé, cook the steaks to medium rare. Serve with the filled mushrooms at the bottom the fillet on top and pour the sauce around.
For the brandy sauce:
Melt the butter in a large heavy-based pan over a low heat. Add the shallots and cook for 2 to 3 minutes. Increase the heat to high and stir in the garlic. Cook for 2 to 3 minutes.
For the brandy sauce:
Melt the butter in a large heavy-based pan over a low heat. Add the shallots and cook for 2 to 3 minutes. Increase the heat to high and stir in the garlic. Cook for 2 to 3 minutes.
Add the brandy, Worcestershire sauce and stock to the pan and simmer for 2 minutes. Stir in the double cream and parsley and bring to the boil. Season to taste, then spoon over the steaks.