INGREDIENTS

1 ½ lb piece fillet of beef
1 red chilli
1 clove garlic
1 piece lemon grass
1 ½ inch ginger
salt & pepper
1tsp soy sauce
oil

2 oz butter
12oz shredded cabbage
½ tsp caraway seeds
salt & pepper

2oz butter
1 chopped shallot
1 glass Merlot
½ glass dry white wine
¼ pt meat stock
½ tsp potato flour

METHOD

1. Clean and chop chilli with the garlic, lemon grass and ginger
2. Crush and mix with salt & pepper and soy sauce
3. Heat a pan with a little oil and seal and colour the outside of the piece of fillet
4. When cooled smear the whole piece with an even coating of spices
5. Tightly wrap in Clingfilm to make a cylindrical shape
6. Put in fridge for 24 hours approx
7. Remove the clingfilm and roast in hot oven 200c for 15-20 minutes, turn and keep red
8. Meanwhile sweat shallots in 1oz butter, do not colour
9. Add white wine and Merlot and reduce by 2/3
10. Add stock and bring to the boil
11. Thicken with potato flour, add butter
12. At the same time pound the caraway seeds
13. Melt butter add seeds and sweat for 30 seconds
14. Add shredded cabbage
15. Season, carefully stir fry, do not colour
16. Serve meat on a bed of cabbage with a little Merlot sauce round the outside