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
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.
