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Peppered steak with butter bean mash
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2 x 250g approx essential Waitrose Rump Steaks, fat trimmed and discarded
2 tsp peppercorns, roughly crushed
1 tbsp sunflower oil
1 tsp fennel seeds, crushed
½ small red cabbage, finely shredded
½ pointed cabbage, roughly chopped
2 x 400g cans butter beans
2 cloves garlic, crushed
2 tsp Dijon mustard, or more to taste
1. Rub the steaks with the pepper and 2 tsp oil. Set aside for 10 minutes.
2. Heat the remaining oil in a wok or large, deep frying pan, add the fennel seeds and cook over a medium-high heat for a few seconds. Add the red cabbage and stir-fry for 2-3 minutes. Add the green cabbage and stir-fry for a further 4 minutes. Season well and keep warm.
3. Heat a frying pan over a high heat, add the steaks and cook for 2 minutes each side for medium-rare or 3 minutes for medium. Rest for 5 minutes.
4. Meanwhile, empty the beans and their water into a pan, add the garlic and gently heat for 4-5 minutes until piping hot. Lightly drain, leaving 1-2 tbsp liquid. Add the mustard and mash well. Thickly slice the steaks and divide between the plates with the mash and cabbage.
Cook’s tip Ring the changes and try pork medallions in place of the steak, using the same peppercorn seasoning.
Typical values per serving:
This recipe was first published in Sat Dec 30 12:22:39 GMT 2017.