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Suggest a better descriptionPreheat oven to 220c/425f/Gas 7. 1 Heat 1 tbsp olive oil in an ovenproof saute pan. Beat together the flour and eggs, mix in 300ml/ 1/2 pint milk and horseradish sauce and season. 2 Pour the batter into a saute pan, transfer to the oven and cook for 15-18 minutes, or until golden brown and well risen. Cook the potatoes in a pan of boiling salted water until tender and drain. Heat 1 tbsp olive oil in a pan and gently cook the onion to soften. 3 Cut the beef in half horizontally and place in a shallow dish. Drizzle over the black treacle, Worcestershire sauce, 1 tbsp softened onions, 1 tbsp wholegrain mustard and season. Spread the mixture over the beef. Allow to marinate for a few minutes. 4 Heat a griddle pan, add the beef and cook for a minute or so on each side to seal. Transfer the pan to the oven and cook for a further 8-10 minutes, or until cooked to taste. 5 Place the carrots in a small pan with 15g/ 1/2oz butter and caster sugar and pour on enough boiling water to almost cover. Simmer until the carrots are tender and the water has reduced and made a glaze. 6 Add the red wine to the onions with a dash of balsamic vinegar and stock cube and simmer rapidly to reduce the liquid by about two-thirds. Beat in 25g/1oz butter and season. 7 Heat a wok, add the cumin, coriander and caraway seeds and cook for a few minutes to roast. Tip the spices into a mini food processor and blitz to grind. 8 Thinly slice the courgettes lengthways. Heat 15g/ 1/2oz butter in a wok, add the beans, courgettes, honey and 1 tsp ground roasted spices and stir fry quickly to soften the vegetables. Season and stir in the chopped coriander. 9 Warm the cream in a pan with 2 tbsp milk and 15g/ 1/2oz butter. Place the drained potatoes in a mini food processor with 1/2 tbsp wholegrain mustard and warm cream mixture, season and blitz briefly to give a soft mash. 10 Serve the beef on a plate and spoon the mash on top. Arrange the vegetables around the outside and pour over the gravy. Serve the Yorkshire pudding on a plate. Per serving: 766 Calories (kcal); 56g Total Fat; (72% calories from fat); 18g Protein; 29g Carbohydrate; 472mg Cholesterol; 565mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1326g) | ||
Recipe Makes: 2 servings | ||
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Calories: 1583 | ||
Calories from Fat: 827 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.8g | 122 % | |
Saturated Fat 39.9g | 199 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 2224.7mg | 685 % | |
Sodium 1134.2mg | 39 % | |
Potassium 1276.5mg | 34 % | |
Total Carbohydrate 73.7g | 22 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 70.8g | ||
Protein 70.9g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1583
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