Pave of beef

Method

1. Peel and grate the potatoes. Squeeze to remove any excess moisture and place them in a bowl with the melted butter. Season with salt and pepper.

2. Transfer the mixture to a frying pan and spread evenly over the base. Heat through, over a gentle heat and cook for 10 minutes or so, until golden brown. Carefully turn the mixture over and continue to cook for a further 10 minutes.

3. Heat the veal stock in a saucepan with the wine and redcurrant jelly. Whisk in the flour, and continue whisking, over a gentle heat, until the sauce is smooth. Simmer for 3 minutes, until thickened.

4. Rub the steaks with oil and season with salt and freshly ground black pepper.

5. Heat a frying pan and cook the steaks for 2 minutes on each side. Leave to rest for 5 minutes. Cook the steaks for longer if you prefer them well-cooked.

6. Melt the butter in a saucepan and cook the cabbage for 1 minute.

7. Divide the potato rosti between four heated dinner plates and spoon over the cabbage. Place a steak on top of each and serve with the sauce.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the potatoes

2 large Potatoes
45g Butter

For the sauce

200ml veal stock
200ml Red wine
2 tbsp redcurrant jelly
2 tsp Flour

For the steaks

2 tbsp Olive oil
4 rump steaks
salt and fresh ground black pepper

For the cabbage

4 tbsp Butter
0.5 small Savoy cabbage, roughly chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Save money on shopping bills
Afternoon tea, curry cookery courses and more!