Sounds like a swear word, doesn't it? It's actually the underside of the sirloin.
Beef Collops in the Pan
250ml of double cream
2 tablespoons olive oil
One 720g-800g fillet of beef (well hung, if possible)
800g baby leaf spinach
Peel and cut the pumpkin into pieces about 2 1/2 cm (1 inch) thick, place in a pan of boiling water and simmer for 15 minutes. While the pumpkin is boiling, cut the beef fillet into twelve 1 1/4 cm (half-inch) thick collops, to provide three collops per person, and season them with salt and pepper. Drain the pumpkin well when cooked, then return it to the pan and add two tablespoons of double cream, two tablespoons of olive oil, salt and pepper, then mash together. Replace the pan lid to keep warm.
Bring the olive oil to a high heat in a frying pan, add the collops and sear them for 30 seconds on each side. If you like your beef rare, remove the collops from the pan at this point. If you prefer it medium or well done, leave the collops in the pan and lower the heat to medium.
Add the baby spinach and cream to the pan and leave on the heat to reduce until the sauce is thick enough to coat the meat. If serving rare, return the collops to the pan at this stage, and cook for one minute on each side. Serve with mash.
To ring the changes, splash two tablespoons of Drambuie on to the collops after the first 30 seconds of searing, and flambé them by lighting carefully with a match, then proceed as above.