Beef fillet, Marmite mash & roasted cabbage
Here’s a simplified version of a dish we serve at The Hand & Flowers. Cook it on Valentine’s Day and tell your guest you’re treating them to a two-michelinstarred steak supper. This might make a bit more Marmite butter than you need, but spread what’s left on toast, then cut into soldiers for dipping into runny eggs.
SERVES 2 PREP 30 mins COOK 45 55 mins EASY
400g beef illet, cut from the
middle of the whole illet
25g butter pointed or hispi cabbage, cut in
half through the middle 600g King Edward or Maris
Piper potatoes
100ml whole milk or double cream,
or use 50ml each
For the Marmite butter 100g unsalted butter, softened 2 tsp yeast extract 1 First, make the Marmite butter. Beat the butter with the yeast extract until completely combined, then mix in a large pinch of sea salt. Chill until needed. Can be made up to a day ahead.
2 Heat the oven to 220C/200C fan/ gas 7. Season the beef fillet well. Heat the butter in an ovenproof frying pan until sizzling, and brown well all over – this should take about 10 mins. When it’s well browned and has a crust, move the beef to one side of the pan and lay the cabbage, cut-side down, in the other side. Press down on the cabbage to sear it, then baste with some of the butter in the pan. Put the pan in the oven and roast, turning the beef fillet every 5 mins or so. The beef will be cooked rare in 15 mins, 20 mins for medium-rare, or 25 mins for medium. When the beef is cooked to your liking, remove from the pan to a board, and leave to rest for 10 mins. Return the cabbage to the oven while the beef rests and you make the mash. 3 Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water, bring to the boil, then reduce the heat and simmer for 10-12 mins until cooked through. Drain. Tip the milk or cream into the saucepan and heat, add the potatoes and mash with a potato masher, then beat in half the Marmite butter.
4 Carve the beef fillet into thick slices, drizzle over the resting juices and serve with the mash, charred cabbage and the remaining Marmite butter on the side.
GOOD TO KNOW folate • ibre • vit c • iron •
1 of 5-a-day
PER SERVING 1143 kcals • fat 80g • saturates 48g • carbs 49g • sugars 6g • ibre 7g • protein 53g • salt 1.3g