INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 Heat 1 tbsp olive oil in an ovenproof saute pan. Beat together the flour
and eggs, mix in 300ml/ 1/2 pint milk and horseradish sauce and season.
2 Pour the batter into a saute pan, transfer to the oven and cook for 15-18
minutes, or until golden brown and well risen. Cook the potatoes in a pan
of boiling salted water until tender and drain. Heat 1 tbsp olive oil in a
pan and gently cook the onion to soften.
3 Cut the beef in half horizontally and place in a shallow dish. Drizzle
over the black treacle, Worcestershire sauce, 1 tbsp softened onions, 1
tbsp wholegrain mustard and season. Spread the mixture over the beef. Allow
to marinate for a few minutes.
4 Heat a griddle pan, add the beef and cook for a minute or so on each side
to seal. Transfer the pan to the oven and cook for a further 8-10 minutes,
or until cooked to taste.
5 Place the carrots in a small pan with 15g/ 1/2oz butter and caster sugar
and pour on enough boiling water to almost cover. Simmer until the carrots
are tender and the water has reduced and made a glaze.
6 Add the red wine to the onions with a dash of balsamic vinegar and stock
cube and simmer rapidly to reduce the liquid by about two-thirds. Beat in
25g/1oz butter and season.
7 Heat a wok, add the cumin, coriander and caraway seeds and cook for a few
minutes to roast. Tip the spices into a mini food processor and blitz to
grind.
8 Thinly slice the courgettes lengthways. Heat 15g/ 1/2oz butter in a wok,
add the beans, courgettes, honey and 1 tsp ground roasted spices and stir
fry quickly to soften the vegetables. Season and stir in the chopped
coriander.
9 Warm the cream in a pan with 2 tbsp milk and 15g/ 1/2oz butter. Place the
drained potatoes in a mini food processor with 1/2 tbsp wholegrain mustard
and warm cream mixture, season and blitz briefly to give a soft mash.
10 Serve the beef on a plate and spoon the mash on top. Arrange the
vegetables around the outside and pour over the gravy. Serve the Yorkshire
pudding on a plate.
Converted by MC_Buster.
Per serving: 766 Calories (kcal); 56g Total Fat; (72% calories from fat);
18g Protein; 29g Carbohydrate; 472mg Cholesterol; 565mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
10    Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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