Ingredients Jump to Instructions ↓

  1. 225 ml beef stock

  2. 2 pink peppercorns

  3. 2 black peppercorns

  4. 1/2 small red onion , roughly chopped

  5. 1 tbsp vegetable oil

  6. 1 small red onion , sliced

  7. 2 spring onions , halved lengthways

  8. 2 button shallots , sliced

  9. 1 tsp caster sugar vegetable oil

  10. 150 g Savoy cabbage , finely shredded

  11. 1 tsp caster sugar

  12. 1 tsp sea salt

  13. 1 tsp vegetable oil

  14. 1 x 160 g beef fillet

  15. 2 tsp freshly ground black pepper

  16. 1 tsp salt

Instructions Jump to Ingredients ↑

  1. Peppered steak with chilli onions and deep-fried cabbage Method 1. Place the beef stock in a pan with the peppercorns and onion. Bring to the boil and simmer. Reduce by half, skimming occasionally. Remove from the heat, strain and set aside.

  2. For the onions , preheat the oven to 200C/gas 6. Place the vegetable oil, onions and shallots in a roasting tin and roast for 10 minutes, stirring once. Add the sambal and sugar and stir to combine.

  3. Turn the oven down to 170C/gas 3. Continue cooking the onions until soft and caramelised. Remove from the oven and leave on one side.

  4. For the cabbage , heat a 10cm-deep layer of vegetable oil in a large saucepan, placed over a medium heat. Deep-fry the cabbage until golden brown, and drain on absorbent paper. Sprinkle with the sugar and salt.

  5. For the beef , heat a drizzle of vegetable oil in a frying pan placed over a high heat. Season the fillet and sear briefly on each side. For rare steak, 2-3 minutes on each side should be about right. Cook the steaks for longer if you prefer well-cooked meat.

  6. To finish, add the onions and shallots to the sauce and reheat.

  7. Serve the fillet with the onions and fried cabbage, and drizzle over the sauce.


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