Marinade the steaks with the orange zest, herbs, garlic and olive oil. Seal the steaks in a hot frying pan in a knob of butter until golden brown, transfer to a baking tray. Split a handful of cranberries in halves and add to the frying pan, toss for a couple of minutes and flame with the port wine. Allow evaporation, add the stock and reduce to a fairly thick sauce. Slice the red cabbage finely and mix with the onions, cinnamon stick, chopped apples, sultanas, vinegar, sugar and butter. Add some stock cover with foil and cook in a hot oven for 30 minutes until cabbage is soft.

Serves 2

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