Sunday best
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 115 | grams | Plain flour |
| 4 | Eggs | |
| 300 | millilitres | Milk; plus 2 tbsp milk |
| 1 | teaspoon | Hot horseradish sauce |
| 1 | large | Potato; peeled, cut into |
| ; cubes | ||
| 1 | Onion; chopped | |
| 500 | grams | Topside joint |
| 1 | tablespoon | Black treacle |
| 1 | dash | Worcestershire sauce |
| 1½ | tablespoon | Wholegrain mustard |
| 250 | grams | Mixed baby courgettes; baby carrots and |
| ; green beans | ||
| 70 | grams | Butter |
| 1 | tablespoon | Caster sugar |
| 250 | millilitres | Red wine |
| 1 | dash | Balsamic vinegar |
| ½ | Beef stock cube | |
| 1 | teaspoon | Cumin seeds; coriander seeds and |
| ; caraway seeds | ||
| 1 | teaspoon | Honey |
| 2 | tablespoons | Chopped fresh coriander |
| 100 | millilitres | Double cream |
| Salt and pepper | ||
Directions
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/ ½ 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 ½ 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: ½ Grain(Starch); 1½ Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.