Beef steaks with quick-cook red cabbage

Tam West

Ingredients

¼ cup	Sultanas, or raisins
4 Tbsp	Olive oil
½ small	Red cabbages, very finely sliced (Main)
¼ cup	Red wine vinegar, use a good quality
¼ cup	Pine nuts, toasted
4	Beef eye fillet steaks, about 150g each (Main)
250 g	Beef jus, or use beef stock and let it reduce for longer
1 piece	Parmesan cheese, for shaving
2 Tbsp	Chopped parsley

Directions

1. Soak the sultanas or raisins in the vinegar and set aside.
2. Heat 3 tablespoons of the oil in a large, deep heavy-based frying pan or a deep wide saucepan. Add the red cabbage and season with salt and freshly ground black pepper. Cover and cook over a medium heat for about 5 minutes, until the cabbage is hot, but still a little crunchy. Add the sultanas with half of the vinegar (reserve the remainder for the sauce), and the pine nuts and cook for a further 1-2 minutes.
3. Meanwhile, heat another frying pan over a medium-high heat. Rub the steaks with the remaining oil and season with freshly ground black pepper. Place in the hot pan and cook for 3 minutes on each side for medium-rare beef. Remove from the pan and season with salt. Pour the beef jus into the pan and bring to the boil. Add the reserved vinegar and season.
4. Divide the red cabbage between 4 warmed plates and place the steaks on top. Top with shavings of parmesan and the chopped parsley. A serving of mashed potato is great here too.

Kathy recommends

Look for the Quality Mark when buying beef and lamb. You are buying the best.