Pave of Beef

Golden potato rosti, buttery cabbage and tender steaks make a tasty threesome in this hassle-free recipe from Mike Robinson
By Mike Robinson
Pave of Beef
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: medium


For the potatoes

  • 2 large potatoes
  • 45 g butter

For the sauce

  • 200 ml veal stock
  • 200 ml red wine
  • 2 tbsp redcurrant jelly
  • 2 tsp flour

For the steaks

  • 2 tbsp olive oil
  • 4 rump steaks
  • black pepper

For the cabbage

  • 4 tbsp butter
  • 0.5 small Savoy cabbage, roughly chopped


1. Peel and grate the potatoes. Squeeze to remove any excess moisture and place them in a bowl with the melted butter. Season with salt and pepper.

2. Transfer the mixture to a frying pan and spread evenly over the base. Heat through, over a gentle heat and cook for 10 minutes or so, until golden brown. Carefully turn the mixture over and continue to cook for a further 10 minutes.

3. Heat the veal stock in a saucepan with the wine and redcurrant jelly. Whisk in the flour, and continue whisking, over a gentle heat, until the sauce is smooth. Simmer for 3 minutes, until thickened.

4. Rub the steaks with oil and season with salt and freshly ground black pepper.

5. Heat a frying pan and cook the steaks for 2 minutes on each side. Leave to rest for 5 minutes. Cook the steaks for longer if you prefer them well-cooked.

6. Melt the butter in a saucepan and cook the cabbage for 1 minute.

7. Divide the potato rosti between four heated dinner plates and spoon over the cabbage. Place a steak on top of each and serve with the sauce.

Rate This Recipe