Try this steak dinner for two with all the trimmings. It makes a quick alternative to a Sunday roast.
For the spiced red cabbage, cook the cabbage in a saucepan of boiling, salted water for 5-6 minutes, then drain.
Melt the butter in the saucepan used to cook the cabbage and fry the onion for 2-3 minutes, or until softened. Add the bacon and cook for a further 5-6 minutes.
Add the cooked cabbage and remaining ingredients and cook for a further 5-6 minutes. Keep warm.
For the horseradish potato cake, preheat the oven to 220C/425F/Gas 7.
Cook the potato slices in boiling, salted water for 5-10 minutes, or until just tender. Drain.
Tip the potato slices into a bowl, pour over a little olive oil and season, to taste, with sea salt and freshly ground black pepper.
Grease two chefs' rings with a little butter and place onto a baking tray. Place some of the potato slices into the bottom of the rings, spread over the horseradish cream and top with the remaining potato slices.
Dot with half of the butter and place a rosemary stalk onto each cake. Bake in the oven for 20 minutes. Remove the cakes from the oven and gently push down the potatoes with a tea towel to compact them. Top with the remaining butter and bake for a further 10-15 minutes, or until golden-brown.
For the rib-eye steak, heat half of the oil in a frying pan and fry the red onion for five minutes, or until softened.
Meanwhile, heat a separate frying pan until hot. Rub the steaks with the garlic clove and remaining oil and season with salt and freshly ground black pepper.
Fry the steaks for 2-3 minutes each side (for medium), or until cooked to your liking.
Remove the steaks from the pan and deglaze the pan with the red wine, using a wooden spoon to scrape up any browned bits. Add this mixture to the frying pan with the onion, then stir in the beef stock.
Stir in the cornflour mixture and continue to cook until the gravy has thickened.
Pour the gravy through a fine metal sieve into a clean pan and keep warm.
For the parsnips, preheat a griddle to hot. Brush the parsnip slices with honey and cook on the griddle for 2-3 minutes, or until cooked through and golden-brown.
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