Balsamic and thyme steak with Dijon mash and cabbage

Name: Balsamic and thyme steak with Dijon mash and cabbage
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Easy
October 2006

Easy
October 2006

Serves 4
Ready in 20 minutes

An easy steak recipe served with dijon mash and cabbage for a healthy supper.

Nutrition: per serving

Calories: 409kcals
Fat: 11.1g (5g saturated)
Protein: 33.2g
Carbohydrates: 41.7g (9.3 sugars)
Salt: 0.5g

Nutrition: per serving

Calories: 409kcals
Fat: 11.1g (5g saturated)
Protein: 33.2g
Carbohydrates: 41.7g (9.3 sugars)
Salt: 0.5g

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Ingredients

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

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

Method

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.

Method

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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