Peppered steak with chilli onions and deep-fried cabbage

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.

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.

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.

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.

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.

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

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