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Beef fillet, Marmite mash & roasted cabbage

One serving of beef fillet, Marmite mash and roasted cabbage

Beef fillet, Marmite mash & roasted cabbage

Name: Beef fillet, Marmite mash & roasted cabbage
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 400g beef fillet cut from the middle of the whole fillet; 25g butter; ½ 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; 100g unsalted butter softened; 2 tsp Marmite

Tom Kerridge

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Serves 2

Easy

Prep: 30 mins

Cook: 25 mins

A star rating of 5 out of 5.4 ratingsRate

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Treat a loved one to Tom Kerridge's beef fillet with Marmite mash and roasted cabbage for an indulgent meal for two. It's perfect for Valentine's Day

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Ingredients

Nutrition

Units:

MetricUS

400g beef fillet

cut from the middle of the whole fillet
25g butter
½ 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 Marmite

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Nutrition: Per serving

kcal1143
fat80g
saturates48g
carbs49g
sugars6g
fibre7g

high
protein53g
salt1.3g

Method

step 1

First, make the Marmite butter. Beat the butter with the Marmite until completely combined, then mix in a large pinch of sea salt. Chill until needed. Can be made up to a day ahead.
step 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.
step 3

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.
step 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.

Recipe from Good Food magazine, February 2021

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A star rating of 5 out of 5.4 ratings

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