Beef Fillet Marmite Mash Roasted Cabbage Recipes

BEEF FILLET, MARMITE MASH & ROASTED CABBAGE

Steps:

• 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.
• 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.
• 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.
• 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.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

ROAST FILLET OF BEEF WITH SHALLOT & MUSHROOM SAUCE

Steps:

• To make the sauce, heat the olive oil in a large frying pan. Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated. Add the red wine, then simmer until almost evaporated. Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve. Can be made the day before and reheated.
• Heat oven to 200C/fan 180C/gas 6. Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins. This will give you beef that is medium rare; for medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.

POT-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
• Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
• An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
• Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
• To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.