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.

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