Succulent Steak and Buttered Cabbage

This recipe was inspired by Chef Brian Turner, for whom we have much respect

1. 1

   Potato Gratin:
   Pre-heat oven to 180 degrees C
   Bring potatoes and cream to the boil in a pan, adding salt and freshly ground black pepper to taste
   Transfer the mixture to an ovenproof dish and sprinkle with the grated cheese
   Bake for 8-10 minutes, or until the potatoes are tender and cheese a bubbling golden brown
   
   Yorkshire Pudding:
   Heat the oil into a small tray/dish
   Mix all the other Yorkshire pudding ingredients together, in a bowl, whisk until well combined and a creamy consistency
   Pour the batter into the small tray/dish and return to the oven immediately
   Cook for 8 minutes or until pudding has risen and is golden brown
   
   Buttered Cabbage:
   Heat the oil and butter in a frying pan, over medium heat.
   When the butter is 'foaming' add the cabbage and a splash of boiling water - stir well
   Fry for 6 minutes, or until cabbage is tender
   Add mustard and stir in until well combined
   Season to taste with salt and freshly ground black pepper
   
   Steak:
   Rub steak all over with the oil
   Add the steak to a hot pan (pref a griddle pan)
   Heat for 1-2 minutes on each side
   Rest the steak on a warm plate
   
   Serving:
   Spoon buttered cabbage into centre of serving plate
   Place steak on top
   Serve Yorkshire pudding and potato gratin alongside