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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

Steak with thyme butter & creamed cabbage

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, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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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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