Rib-Eye Fillet With Orange Sauce:

2 Highland Texel Rib-eye fillets
1 tbsp olive oil
1 small onion finely chopped
1/4 cup orange juice
Grated rind of 1 orange
1 tsp wholegrain mustard
1/2 cup chicken stock
2 tsps water
1/4 cup cranberry sauce

Method:

1) Rub fillets in a little olive oil. Pan fry for about 2 minutes either side.

2) Saute onion in 1 tbsp oil.

3) Return fillets to pan with orange juice, rind, mustard & stock. Simmer for about 12 minutes.

4) Blend cornflour with water. Add to pan with cranberry sauce. Simmer 1 minute. Serve with strips of orange rind & mint.