Peppered Steak with Chilli Onions and Deep-fried Cabbage

David Massey adds a chilli kick to caramelised red onions and shallots served with flash-fried fillet steak and crisp cabbage
By David Massey
Peppered Steak with Chilli Onions and Deep-fried Cabbage
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the sauce

  • 225 ml beef stock
  • 2 pink peppercorns
  • 2 black peppercorns
  • 1/2 small red onions, roughly chopped

For the chilli onions

  • 1 tbsp vegetable oil
  • 1 small red onion, sliced
  • 2 spring onions, halved lengthways
  • 2 button shallots, sliced
  • 1 tsp caster sugar

For the deep fried cabbage

  • vegetable oil
  • 150 g Savoy cabbage, finely shredded
  • 1 tsp caster sugar
  • 1 tsp sea salt

For the beef

  • 1 tsp vegetable oil
  • 1 x 160 g beef fillet
  • 2 tsp freshly ground black pepper
  • 1 tsp salt


1. Place the beef stock in a pan with the peppercorns and onion. Bring to the boil and simmer. Reduce by half, skimming occasionally. Remove from the heat, strain and set aside.

2. For the onions, preheat the oven to 200C/gas 6. Place the vegetable oil, onions and shallots in a roasting tin and roast for 10 minutes, stirring once. Add the sambal and sugar and stir to combine.

3. Turn the oven down to 170C/gas 3. Continue cooking the onions until soft and caramelised. Remove from the oven and leave on one side.

4. For the cabbage, heat a 10cm-deep layer of vegetable oil in a large saucepan, placed over a medium heat. Deep-fry the cabbage until golden brown, and drain on absorbent paper. Sprinkle with the sugar and salt.

5. For the beef, heat a drizzle of vegetable oil in a frying pan placed over a high heat. Season the fillet and sear briefly on each side. For rare steak, 2-3 minutes on each side should be about right. Cook the steaks for longer if you prefer well-cooked meat.

6. To finish, add the onions and shallots to the sauce and reheat.

7. Serve the fillet with the onions and fried cabbage, and drizzle over the sauce.

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