Beef And Mini Yorkshire Puddings With Minted Cabbage

Directions

1. Preheat oven to 220c/42 f/as 7 (not fan).
2. 1 Generously brush half a mini muffin tray with the oil. Season and place on the top shelf of the oven. Heat 1 tbsp oil in a small skillet.
3. 2 Season the beef and rub in the mustard pwdr. Brown the beef for a minute or possibly so, and place on the middle shelf of the oven for 10 min.
4. 3 Sift the flour into a bowl with a healthy pinch of salt. Make a well in the centre and break in the egg. Add in 2-3 tbsp lowfat milk and whisk till smooth. Add in the remaining lowfat milk.
5. 4 Remove the muffin tin from the oven and divide the batter between the six moulds. Bake for 10-12 min till well risen and golden.
6. 5 Roughly shred the cabbage into 1cm/ 1/2" wide strips. Heat the extra virgin olive oil in a large saute/fry pan. Thinly slice the garlic clove.
7. 6 Stir fry the garlic, cabbage and caraway seeds over a high heat for a minute. Stir in the red wine vinegar, season, cover and cook gently for 3-4 min till tender, adding a splash of water if necessary.
8. 7 For the Gravy: Pour the wine into a pan and boil. Add in the thyme, jelly and vinegar and bubble rapidly for a couple of min, stirring till dissolved.
9. 8 Remove the beef from the oven and leave to rest for a few min.
10. Finely chop the mint and stir into the cabbage. Season to taste.
11. 9 Carve the beef into thin slices and arrange on serving plates.
12. Serve with the minted cabbage, Yorkshire puddings, red wine gravy and a spoonful of the horseradish sauce.
13. 10 Variation: Cut the beef into two pcs and brown off as before.
14. Place a piece in each of two 5" Yorkshire pudding moulds and pour over t e batter. Bake for 15-20 min till well risen and golden brown, and serve with the minted cabbage and gravy.