Peppered Minute Steak with chilli roasted onions and deep-fried cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

The deep-fried cabbage in this recipe is also known as ‘mermaid’s tresses because of its appearance. Make sure you use the outer cabbage leaves for the tresses.




TO MAKE SAUCE, place the beef stock in a large saucepan with the peppercorns. Roughly chop the onion and add it to the pan. Bring to the boil over a high heat, then reduce to a simmer. Let the stock simmer until it has reduced by half, skimming occasionally. Remove from the heat and strain through a fine sieve. Set aside.

TO PREPARE MEAT, slice the beef into medallions abo