| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
English |
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Sunflower oil; (2 to 3) |
| 1 |
|
225 gram fillet beef |
| 1 |
ts |
English mustard powder |
| 50 |
g |
Plain flour |
| 1 |
|
Egg |
| 75 |
ml |
Milk |
|
|
Half head of Savoy cabbage |
| 1 |
tb |
Olive oil; (1 to 2) |
| 1 |
ts |
Caraway seeds |
| 1 |
|
Garlic clove |
| 1 |
tb |
Red wine vinegar; (1 to 2) |
| 3 |
lg |
Mint sprigs |
| 150 |
ml |
Red wine |
| 1 |
ts |
Fresh thyme leaves or 1/4 tsp dried |
| 1 |
tb |
Redcurrant or cranberry jelly |
| 1 |
ts |
Balsamic or sherry vinegar |
|
|
Salt and pepper |
|
|
Horseradish sauce; to serve |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE MINTED CABBAGE
FOR THE GRAVY
Preheat oven to 220c/42 f/as 7 (not fan).
1 Generously brush half a mini muffin tray with the oil. Season and
place on the top shelf of the oven. Heat 1 tbsp oil in a small
skillet.
2 Season the beef and rub in the mustard powder. Brown the beef for a
minute or so, and place on the middle shelf of the oven for 10
minutes.
3 Sift the flour into a bowl with a pinch of salt. Make a well in the
centre and break in the egg. Add 2-3 tbsp milk and whisk until
smooth. Add the remaining milk.
4 Remove the muffin tin from the oven and divide the batter between
the six moulds. Bake for 10-12 minutes until well risen and golden
brown.
5 Roughly shred the cabbage into 1cm/ 1/2" wide strips. Heat the
olive oil in a large saute pan. Thinly slice the garlic clove.
6 Stir fry the garlic, cabbage and caraway seeds over a high heat for
a minute. Stir in the red wine vinegar, season, cover and cook gently
for 3-4 minutes until tender, adding a splash of water if necessary.
7 For the Gravy: Pour the wine into a pan and boil. Add the thyme,
jelly and vinegar and bubble rapidly for a couple of minutes,
stirring until dissolved.
8 Remove the beef from the oven and leave to rest for a few minutes.
Finely chop the mint and stir into the cabbage. Season to taste.
9 Carve the beef into thin slices and arrange on serving plates.
Serve with the minted cabbage, Yorkshire puddings, red wine gravy and
a spoonful of the horseradish sauce.
10 Variation: Cut the beef into two pieces and brown off as before.
Place a piece in each of two 5" Yorkshire pudding moulds and pour
over t e batter. Bake for 15-20 minutes until well risen and golden,
and serve with the minted cabbage and gravy.
Converted by MC_Buster.
Per serving: 581 Calories (kcal); 46g Total Fat; (77% calories from
fat); 25g Protein; 5g Carbohydrate; 174mg Cholesterol; 159mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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