Ingredients

• 225g/8oz plain white flour
• salt and freshly ground black pepper
• 8 medium free-range eggs
• 600ml/20fl oz full-fat milk
• 50g/1¾oz beef dripping
• 75g/2½oz butter
• 600g/1lb 5oz red cabbage leaves
• finely sliced
• 285ml/10fl oz red wine
• 50g/1¾oz dark soft brown sugar
• 2 cinnamon sticks
• ½ tsp ground cloves
• 5 tbsp redcurrant jelly
• 2 tbsp red wine vinegar
• 2 tbsp vegetable oil
• 500g/1lb 2oz middle-cut aged beef fillet
• 4 large potatoes
• 2 tbsp vegetable oil
• 300ml/10½fl oz chicken stock
• 1 garlic clove
• peeled and left whole
• 2 sprigs fresh thyme
• 50g/1¾oz butter
• 200ml/7fl oz red wine
• 300ml/10½fl oz beef stock
• 50g/1¾oz butter

Directions

• First make the batter for the Yorkshire puddings. Put the flour in a bowl and season with salt and freshly ground black pepper. Add the eggs and milk and whisk to make a smooth batter. Cover and place in the fridge to chill for at least one hour
• but preferably overnight.
• For the red cabbage
• heat a large saucepan until hot
• add the butter and red cabbage and fry for 1-2 minutes
• or until just softened. Add the red wine and bring to the boil. Reduce the heat to a simmer and cook until the volume of liquid has reduced by half. Add the remaining ingredients and bring to a simmer
• then cover with a lid and continue to cook for 40-45 minutes
• stirring occasionally
• until the cabbage is tender.
• To cook the beef
• preheat the oven to 60C/140F/Gas ¼. Heat half the vegetable oil in a frying pan over a medium-high heat. Add the beef fillet and fry until browned on all sides - this should take no more than two minutes in total. Remove the beef from the pan and set aside to cool.
• Wrap the cooled beef fillet in cling film and place onto a roasting tray. Roast in the oven for 30 minutes. Set aside and keep warm. Warm through before serving if necessary
• but remove the cling film if using a higher heat.
• For the fondant potatoes
• preheat the oven to 200C/400F/Gas 6.
• Cut the large potatoes in half widthways. Using a 3cm/1¼in diameter pastry cutter
• cut two cylinders out of each potato.
• Heat a deep
• ovenproof saucepan and add a little vegetable oil. Place the potatoes in the pan standing on end and fry gently until golden-brown at the base. Add the chicken stock and bring it up to the boil. Add the garlic
• thyme and butter. Place in the oven for 20-30 minutes
• or until the potatoes are tender. Set aside and keep warm.
• To cook the Yorkshire puddings
• preheat the oven to 220C/450F/Gas 7.
• Divide the dripping or lard between the holes of a 12-hole muffin tin or Yorkshire tin. Place the tin in the oven for ten minutes
• or until smoking hot.
• Carefully pour the batter into the tin
• filling the holes two-thirds full. Cook for 20 minutes. Do not open the door during this time.
• After 20 minutes
• open the door to allow any steam to escape and turn the temperature down to 190C/375F/Gas 5. Continue to cook until the Yorkshire puddings are golden-brown and crisp.
• To make the red wine gravy
• heat the red wine in a small pan. Bring to the boil
• then reduce the heat and simmer until the volume of liquid has reduced by half.
• Add the beef stock and simmer until the volume of liquid has reduced by two-thirds. Season
• to taste
• with salt and freshly ground black pepper and whisk in the butter.
• To serve
• slice the beef and place on serving plates alongside the Yorkshire pudding
• cabbage
• fondant potatoes and gravy.