Beef rib eye steak with caramelised red cabbage and braised leeks

Method

1. To prepare the red cabbage, preheat the oven to 180C/gas 4. Melt the butter in a casserole and add the red cabbage. Cook for 5 minutes or so, until soft.

2. Add the sugar and cook for a further 2 minutes; stir in the red wine.

3. Grate the zest of 1 orange and add it to the casserole, with the juice from both oranges.

4. Add the beef stock, sultanas, mace and cinnamon. Cover the casserole and cover. Cook for 30 minutes.

5. To prepare the leeks, melt the butter and oil in a saucepan and cook the leeks for about 2 minutes, until brown on all sides. Remove from the pan.

6. Add the onion and garlic and cook until soft.

7. Return the leeks to the pan and stir in the wine, parsley and vegetable stock. Season to taste and bring to the boil. Reduce the heat and simmer for about 10 minutes or so, until the liquid has evaporated.

8. Heat the oil in a frying pan and fry the steaks for 5 minutes on each side. Allow the steaks to rest for 2-3 minutes; then serve with the red cabbage and braised leeks.

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Ingredients

For the red cabbage

50g Butter
1/2 red cabbage, finely shredded
100g white sugar
100ml Red wine
2 Oranges
600ml beef stock
25g sultanas
pinch mace
pinch Cinnamon

For the leeks

25g Butter
2 tbsp Olive oil
2 Leeks
1 onion, chopped
1 garlic clove
200ml White wine
bunch flat-leaf parsley
200ml vegetable stock
sea-salt and freshly ground black pepper

For the steaks

2 tbsp Olive oil
2 x 225g rib-eye steaks

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