Stuffed Steak with Braised Onions in Red Wine

Stuffed Steak with Braised Onions in Red Wine

Serves 1

Core points per recipe: 2½

1 beef steak
salt and freshly ground black pepper
1 onion, peeled, ½ chopped and ½ sliced
2 mushrooms
handful of coriander leaves
pinch of cumin
1 egg yolk
1 tsp sunflower oil
1 tomato, diced
200ml/7¼fl oz red wine
1 beef stock cube
1 tsp arrowroot or cornflour, mixed to a paste with water

Place the steak onto a flat surface and bash out to flatten using a meat mallet or rolling pin. Season with salt and pepper and set aside.

Meanwhile, to make the stuffing, place the onion, mushrooms, coriander, cumin, tomato and egg yolk into a food processor and blend together to combine.  Spoon the stuffing onto the centre of the flattened steak and roll up using a cocktail stick to secure.

Heat the oil in a pan and add the stuffed steak with the onion and tomato. Heat for 2-3 minutes, turning the steak to brown all sides.

Pour in the wine and leave to simmer for 10-12 minutes. Crumble in the beef stock cube and stir in the arrowroot or cornflour to thicken.

Remove from the heat and transfer to a serving plate to serve.