Aberdeen Angus Beef Steak

		It was no surprise that what many consider the world’s finest beef should be considered our national dish. The black cattle were first bred in Angus at Glamis (also famous for its castle), in the 1820’s. A cross was made between the two native black breeds – the “Humlie” of Angus, and the “Doddie” of Aberdenshire. Today there are over 40 million such cattle from Colorado to the Pampas, as well as the plains of Buchan in the NE of Scotland. In our poll some preferred roast, but most preferred steaks. Fillets, then sirloin, are the tenderest cuts, but the best flavour is found in rib eye or well hung rump. A good butcher (never the supermarkets) will hang the meat for 21 days, and at minimum it should be hung for 14 days.

Ingredients:

One Aberdeen Angus steak each, Olive oil, Butter, Crushed clove garlic, Sprinkling of mixed herbs (thyme, marjoram, parsley), Half a glass red wine (left over from last night!), Half a cup beef stock Salt and pepper

Recipe:

1. Dry the steaks with kitchen paper, rub them with olive oil and crushed garlic, then sprinkle with mixed (fresh or dried) herbs and leave for 30 minutes. Season with freshly ground black pepper.

2. Heat a griddle or frying pan for ten minutes. Place some small pats of butter on each steak and cook that side down on high for three or four minutes.

3. Top the steaks with tiny pats of butter and reverse. Cook for another couple of minutes for rare, four for medium, and six for well done. (The latter is not recommended for really fine beef).

4. Remove steaks and keep warm and resting (this is important), while you deglaze the pan with the wine. (Whisky for a different flavour, but much smaller amount!) Then when the wine is almost evaporated add the beef stock and reduce, stirring a few pats of butter into it.

5. Pour over the steaks, add a light touch of salt, and serve. Perfect.