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Cut your fillet into 4 pieces and beat out to about 1 cm thick
Sprinkle mustard powder onto each side and rub in, then do the same with salt and pepper
Heat beef dripping or tallow in a skillet or frying pan till very hot and quickly sear your meat, cook to your liking, then remove to a plate to rest
Finely slice mushrooms and shallot and add to the pan followed by your butter and fry till starting to brown and soften
Deglaze with your whisky and let it bubble and reduce
Add your beef stock and stir and simmer while you griddle your bread
Add a splash of cream and stir through
When reduced to a thick gravy, add your venison back in to pan and turn heat off to let it warm through
Rub your toast with a raw clove of garlic
Spoon your Scotch collops over the toast with the sauce
Season to taste and sprinkle with parsley