It’s that time of year again–Lent is just around the corner, so it’s time to live it up before we all have to give up meat, eggs, and other yummies. Who am I kidding? My readers know that I only observe fun holidays. That means I get to enjoy the festivities in the run up to Lent and then go back to my normal eating. You’ve probably heard of Shrove Tuesday/Mardi Gras, but you might be new to Collop Monday, which is March 3rd this year. It’s a nice excuse to cook up a few collops, an old term for slices of meat which still happens to be in use in Scotland. Originally, Collop Monday was a chance to get any meat you had lying around the house eaten before fasting began on Ash Wednesday.
Holiday or not, you’re in for a treat with this collop recipe. It comes together quickly, isn’t much work, and tastes divine.

Beef Collops

1 1/2 tablespoons butter
1/8 small onion, minced
1 clove garlic, minced
1-lb Chateaubriand filet, cut into 4 thin slices
1/4 cup beef stock
1 tablespoon red wine
Heat the butter in a large skillet over medium-high heat. Add the onion and garlic and sauté until softened, turning down heat as necessary to prevent browning. Season steak slices with salt and pepper and add them to the pan to brown on each side before adding the stock and wine. Simmer 15 minutes.
Serves 2-4
Adapted from Cattern Cakes and Lace.
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