Succulent Steak and Buttered Cabbage
Over a year ago
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Ingredients
- 2 tbsp olive oil
- 25g/1oz butter
- 83g/3oz savoy cabbage leaves. finely chopped
- 1 tbsp Dijon mustard
- salt and freshly ground black pepper
- 4oz plain flour
- pinch salt
- 3 free range eggs
- 200ml/7fl oz milk
- 75ml/3fl oz water
- 1 tbsp white wine vinegar
- 2 tbsp vegetable
- ½ baking potato. peeled and sliced thinly
- 200ml/7fl oz double cream
- salt and freshly ground black pepper
- 25g/1oz grated cheddar cheese
- 100g/3½ oz sirloin steak
- 1 tbsp olive oil
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
This recipe was inspired by Chef Brian Turner, for whom we have much respect
Method
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1
Potato Gratin:
Pre-heat oven to 180 degrees C
Bring potatoes and cream to the boil in a pan, adding salt and freshly ground black pepper to taste
Transfer the mixture to an ovenproof dish and sprinkle with the grated cheese
Bake for 8-10 minutes, or until the potatoes are tender and cheese a bubbling golden brown
Yorkshire Pudding:
Heat the oil into a small tray/dish
Mix all the other Yorkshire pudding ingredients together, in a bowl, whisk until well combined and a creamy consistency
Pour the batter into the small tray/dish and return to the oven immediately
Cook for 8 minutes or until pudding has risen and is golden brown
Buttered Cabbage:
Heat the oil and butter in a frying pan, over medium heat.
When the butter is 'foaming' add the cabbage and a splash of boiling water - stir well
Fry for 6 minutes, or until cabbage is tender
Add mustard and stir in until well combined
Season to taste with salt and freshly ground black pepper
Steak:
Rub steak all over with the oil
Add the steak to a hot pan (pref a griddle pan)
Heat for 1-2 minutes on each side
Rest the steak on a warm plate
Serving:
Spoon buttered cabbage into centre of serving plate
Place steak on top
Serve Yorkshire pudding and potato gratin alongside
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