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2 x 250g steaks (Fillet, sirloin or rump)
Half a cabbage, finely sliced
20g softened butter
100ml single cream
1 teaspoon of fresh thyme leaves
Salt
Pepper
preparation 5 mins • you cook for 13 mins •
Serves 2
Watch a 30 second preview of my cook-along video below
This dish will get your taste buds going. The fragrant butter infused with thyme, melting over a perfectly cooked steak into creamy cabbage is a great indulgent quick dish. This recipe's only 18 minutes from start to finish, so if you want a treat that doesn't take hours, look no further.
Frying pan for the steaks
Large pan to blanche the cabbage
Large pan/wok to finish the cabbage/cream.
Small mixing bowl
Sheet of cling film to wrap the butter
Spoon to stir
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Before you start, put a pan of salted boiling water on the hob. Have all the ingredients out and ready. Put your frying pan on the hob (off the heat) and click here!
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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
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Put a pan of salted boiling water on the hob. Add the thyme & butter into a small bowl and mix it all together with a spoon. Put a sheet of clingfilm on your work surface and then spoon the butter onto the middle of the clingfilm. Fold the clingfilm over the butter and roll it up, molding it into a sausage shape. Twist the ends of the clingfilm to tighten everything up and then pop it in the fridge to firm up.
Turn your frying pan onto a high heat, and whilst that's heating up, oil and season the steaks. Add about a teaspoon of oil to the steaks and rub it in on both sides then generously season them with salt & pepper on both sides. Take the steaks over to the hob and when your pan starts to smoke, add them to the pan. Cook on a high heat for 2 minutes on one side, then 1 minute on the other side for medium. If you want the steaks cooked more, then add 1 more minute cooking after turning.
Next add the cabbage into the boiling water and cook for 1 minute. It should now be about time to turn the steaks, and they should be nice and caramelised. Drain the cabbage and bring it back over to the hob. The steak should be cooked medium now, so remove to a board to rest.
Bring in your other pan/wok and put it on a high heat. When the pan's hot, add a little swirl of oil and throw in the cabbage. Next add in the single cream and a pinch of salt and pepper. give it a good stir and allow it to come to the boil. When the cream starts boiling, turn the heat off and take your pan over to the work surface.
To serve, spoon some of the cabbage into the middle of your plate/bowl and place a steak on top. Remove your butter from the fridge and cut a couple of little disks, remove the clingfilm and pop on top of the steaks. All done!
I hope that you enjoy it.
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