Fillet Steak Rob Roy

4 x 5oz (150g) fillet steaks

Scottish Oatmeal

1 onion finely chopped

1 carrot finely chopped

50g (2oz) butter

1 small tin of tomato soup

½ glass red wine

55ml (2 fl oz) Drambuie

Chopped parsley

Balsamic vinegar

Press steaks firmly onto the oatmeal and coat each side. Gently fry onions and carrot in sauté pan until lightly coloured. Add red wine and reduce slightly. Add Drambuie and 'flame' to burn off the alcohol. Add tomato soup and bring to the boil. Add a dessertspoon of Balsamic vinegar. Pan fry the steaks in butter until golden brown on each side. Place on a serving dish and serve with the sauce. A small handful of frozen raspberries and a little sugar added to the sauce makes an exciting extra!

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