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Ингредиенты
- 2 Tbsp. Sunflower oil, (2 to 3)
- 1 x 225 gram fillet beef
- 1 tsp English mustard pwdr
- 50 gm Plain flour
- 1 x Egg
- 75 ml Lowfat milk Half head of Savoy cabbage
- 1 Tbsp. Extra virgin olive oil, (1 to 2)
- 1 tsp Caraway seeds
- 1 x Garlic clove
- 1 Tbsp. Red wine vinegar, (1 to 2)
- 3 lrg Mint sprigs
- 150 ml Red wine
- 1 tsp Fresh thyme leaves or possibly 1/4 tsp dry
- 1 Tbsp. Redcurrant or possibly cranberry jelly
- 1 tsp Balsamic or possibly sherry vinegar Salt and pepper Horseradish sauce, to serve Salt and freshly grnd black pepper
Инструкции
- 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 pwdr. Brown the beef for a minute or possibly so, and place on the middle shelf of the oven for 10 min.
- 3 Sift the flour into a bowl with a healthy pinch of salt. Make a well in the centre and break in the egg. Add in 2-3 tbsp lowfat milk and whisk till smooth. Add in the remaining lowfat milk.
- 4 Remove the muffin tin from the oven and divide the batter between the six moulds. Bake for 10-12 min till well risen and golden.
- 5 Roughly shred the cabbage into 1cm/ 1/2" wide strips. Heat the extra virgin olive oil in a large saute/fry 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 min till tender, adding a splash of water if necessary.
- 7 For the Gravy: Pour the wine into a pan and boil. Add in the thyme, jelly and vinegar and bubble rapidly for a couple of min, stirring till dissolved.
- 8 Remove the beef from the oven and leave to rest for a few min.
- 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 pcs 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 min till well risen and golden brown, and serve with the minted cabbage and gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 2 servings | |
| Calories 643 | |
| Calories from Fat 360 | 56% |
| Total Fat 40.4g | 51% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 97mg | 4% |
| Potassium 498mg | 14% |
| Total Carbs 30.61g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.61g | 4% |
| Protein 24.64g | 39% |
