BEEF FILLET, MARMITE MASH & ROASTED CABBAGE
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
Provided by Tom Kerridge
Categories Dinner
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1143 calories, Fat 80 grams fat, SaturatedFat 48 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 53 grams protein, Sodium 1.3 milligram of sodium
SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
- Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
- Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
- Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
GROUND BEEF AND CABBAGE
My mother was a country cook, plain and simple. But as I have traveled and worked and experienced foods from around the world, I look back and realize that many of the dishes she prepared, while simple, were perfect for that moment. Sometimes we have to put emotion and love in a dish to make it extra-special. The dish I am going to give you today is one like that. Simple and easy, yet full of love and goodness. My mother used to serve this with corn on the cob and cornbread. Very inexpensive and very good as well. Enjoy an Ozark memory...
Provided by mtgraham2
Categories Everyday Cooking
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.3 g, Cholesterol 49.6 mg, Fat 9.5 g, Fiber 6.7 g, Protein 18.1 g, SaturatedFat 3.7 g, Sodium 190.7 mg, Sugar 10 g
MARMITE® STEAK CASSEROLE
Adjust the amount of steak to the size of the family; allow one medium stewing or rump steak per person. You can vary the vegetables too. This can be put on in the morning and be ready for dinner. Serve with mashed potatoes and green vegetables.
Provided by goldilocks
Categories Meat and Poultry Recipes Beef Steaks
Time 7h20m
Yield 2
Number Of Ingredients 6
Steps:
- Spread yeast extract on both sides of each rump steak; sprinkle brown sugar on top.
- Place steaks in a slow cooker with onion, carrot, and celery.
- Cook on Low until steaks are tender, 7 to 8 hours.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 15.1 g, Cholesterol 77.5 mg, Fat 19 g, Fiber 2.8 g, Protein 22.7 g, SaturatedFat 7.5 g, Sodium 304.2 mg, Sugar 9.3 g
ROAST BEEF WITH CABBAGE, SQUASH, AND CARROTS
This one-pan meal feels like a Sunday supper but is easy enough to make on a Monday night. The beef and vegetables roast side by side in a shallow pan. Everything is done when the beef is medium-rare, about 40 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Season beef with salt and pepper and place, fat side up, in center of a shallow roasting pan. In a large bowl, toss squash, carrots, cabbage, and thyme with oil; season with salt and pepper. Scatter vegetables around beef.
- Roast until squash is tender when pierced with a knife and beef is medium-rare, 40 minutes. Tent beef loosely with foil and let rest 10 minutes before slicing.
Nutrition Facts : Calories 644 g, Fat 28 g, Fiber 11 g, Protein 52 g
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