Beef Fillet Marmite Mash Roasted Cabbage Food

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.

MARMITE CARBONNADE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Melt half the butter in a large cast-iron casserole over a medium heat, add the onions, then fry for 8-12 mins until golden, stirring occasionally. Add the garlic just before the end, then transfer everything to a bowl. Turn the heat up a little, season the beef with salt and pepper and seal it in batches so as not to overcrowd the pan, adding a knob of the remaining butter with each one. Deglaze the pan with a little stock as you go along.
• Return the onions and beef to the pan, sprinkle over the flour, stir, then pour over the stout and stock. Add the herbs, sugar, vinegar, mushroom ketchup (if using) and some seasoning. Bring the liquid to the boil, cover, then cook in the oven for 1½ hrs. If serving on the day, skim the fat off at this stage.
• Remove the casserole and turn the oven up to 200C/fan 180C/gas 6. Discard the herbs, check for seasoning, then add the celery. Mix the remaining butter with about 2 tsp yeast extract, then spread it over the slices of French bread on one side. Arrange the slices, yeast extract-side up, overlapping on top of the casserole, then return to the oven for another 30-40 mins until the toasts are golden and crisp. Serve straight away.