Beef steaks with quick-cook red cabbage
Photo by Tam West
|¼ cup||Sultanas, or raisins|
|4 Tbsp||Olive oil|
|½ small||Red cabbage, very finely sliced|
|¼ cup||Red wine vinegar, use a good quality|
|¼ cup||Pine nuts, toasted|
|4||Beef eye fillet steaks, about 150g each|
|250 g||Beef jus, or use beef stock and let it reduce for longer|
|1 piece||Parmesan cheese, for shaving|
|2 Tbsp||Chopped parsley|
- Soak the sultanas or raisins in the vinegar and set aside.
- Heat 3 tablespoons of the oil in a large, deep heavy-based frying pan or a deep wide saucepan. Add the red cabbage and season with salt and freshly ground black pepper. Cover and cook over a medium heat for about 5 minutes, until the cabbage is hot, but still a little crunchy. Add the sultanas with half of the vinegar (reserve the remainder for the sauce), and the pine nuts and cook for a further 1-2 minutes.
- Meanwhile, heat another frying pan over a medium-high heat. Rub the steaks with the remaining oil and season with freshly ground black pepper. Place in the hot pan and cook for 3 minutes on each side for medium-rare beef. Remove from the pan and season with salt. Pour the beef jus into the pan and bring to the boil. Add the reserved vinegar and season.
- Divide the red cabbage between 4 warmed plates and place the steaks on top. Top with shavings of parmesan and the chopped parsley. A serving of mashed potato is great here too.
Look for the Quality Mark when buying beef and lamb. You are buying the best.