Ingredients
For the pepper steak
100g/3½oz rump steak
1 tsp crushed black peppercorns
pinch sea salt
Olive oil, for drizzling
splash red wine
For the roast cabbage
¼savoy cabbage, shredded
30g/1oz butter
salt and freshly ground black pepper
For the Stilton and potato gratin
½ large potato, peeled, cut into cubes
150ml/5½floz double cream
1 tbsp chopped fresh chives
70g/2½oz Stilton, crumbled
salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the pepper steak, roll the steak in crushed peppercorns and salt, drizzle with olive oil and then fry for three minutes on each side in a very hot frying pan. Remove the steak from the pan and leave to rest for five minutes. Add the red wine and one tablespoon of hot water and boil for 1- 2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon as it cooks.
3. To make the roast cabbage, place the shredded cabbage into a pan of boiling salted water and boil for one minute, drain and refresh in iced water. Drain the cabbage well. Melt the butter in a frying pan, add the blanched cabbage and fry for 3-4 minutes. Season generously with salt and freshly ground black pepper.
4. For the Stilton and potato gratin, carefully place the cubed potatoes into a pan of boiling salted water and cook for five minutes, or until just tender. Drain the potatoes, then place into a large bowl with the cream and chives, and season well with salt and freshly ground black pepper. Spoon this mix into a small gratin dish, top with Stilton and place in the oven to cook for 10-15 minutes or until golden-brown on top.
5. To serve, place the roasted cabbage onto a serving plate, top with the peppered steak and serve the Stilton and potato gratin alongside.
