Featherblade of Beef with Dumplings

Defrost the beef in its pouch

Bake the dumplings and cut into chunks

Shred the cabbage & wash

Peel the parsnip and wrap in foil

Peel & fi nely dice the carrots

Quarter the mushrooms

Defrost the silverskin onions

Finely chop the parsley

1. Pre-heat the oven to 180°C

2. Place the parsnip in the oven for about 30mins

3. In a pan of water gently simmer the beef in its pouch for 8 mins until core temperature is reached

4. Place the carrots in a small pan with a little butter and cook on a moderate heat for approx. 2 mins

5. Add the cabbage, season, toss together and cook for another minute - set aside

6. Remove the parsnip from the oven and gently caramelise on one side in oil in pan on a moderate heat

7. Put the lardons in a small pan on a moderate heat and cook until crisp, add the mushrooms and silverskin onions

8. Deglaze with the red wine sauce, stir well adding the parsley and dumpling chunks

9. Spoon the cabbage and carrot mix into the centre of your chosen dish and place the beef on top

10. Lay the parsnip to the side and spoon over and around the sauce ensuring the dumplings are well coated

Chefs tip - if the sauce is a little thick add some of the cooking liquor from the featherblade pouch