Balsamic steak with Dijon mash and cabbage
- October 2006
- Serves 4
- Ready in 30 minutes, plus marinating
Serve up this quick and easy steak recipe, with mustardy mash and red cabbage, for dinner tonight – all it takes is 30 minutes!
- 11.1g (5g saturated)
- 41.7g (9.3 sugars)
- 4 x 125g thick fillet steaks
- 2 tbsp good balsamic vinegar
- 2 garlic cloves, thinly sliced, plus 1 large garlic clove
- 1 tbsp chopped fresh thyme
- 750g King Edward potatoes, peeled and cubed
- 4 tbsp reduced-fat crème fraîche
- 1 tbsp Dijon mustard
- ½ savoy cabbage, thickly sliced
- 100ml red wine
- 100ml vegetable stock, hot
- 1 tbsp redcurrant sauce
- Place the steaks in a non-metallic bowl with the balsamic vinegar, sliced garlic and thyme. Season, stir and set aside to marinate.
- Put the potatoes in a large saucepan of cold water. Add the whole garlic clove and a pinch of salt and bring to the boil, then simmer for 15 minutes or until tender. Drain well, then return the pan to a gentle heat to drive off any extra moisture. Add the crème fraîche and mustard and mash until smooth. Season.
- Meanwhile, steam the cabbage for 5 minutes or until tender.
- Heat a griddle pan or frying pan over a medium heat until hot. Add the steaks and their marinade and fry for 2-3 minutes each side for medium, depending on the thickness of the steaks. Remove from the pan and set aside to rest. Add the red wine and vegetable stock to the pan and bubble for 2-3 minutes. Whisk in the redcurrant sauce.
- Place a steak on each plate, spoon some mash and cabbage alongside, then drizzle the red wine sauce over the steaks to serve.
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