Anna Haugh's fillet of beef with boxty recipe
Fillet of beef with boxty, carrot purée and kale Bring a little luxury to dinner with this easy beef fillet recipe served with traditional boxty pancakes. 200ml/7fl oz buttermilk2 rosemary sprigs2 x 200g/7oz fillet of beef 200ml/7fl oz buttermilk 2 rosemary sprigs 2 x 200g/7oz fillet of beef 300g/10½oz carrots, peeled and finely chopped30g/1oz cumin seeds wrapped in a square of muslin cloth200ml/7fl oz milk100ml/3½fl oz double cream 300g/10½oz carrots, peeled and finely chopped 30g/1oz cumin seeds wrapped in a square of muslin cloth 200ml/7fl oz milk 100ml/3½fl oz double cream 100g/3½oz cold mashed potato100g/3½oz potato, scrubbed and grated50g/1¾oz plain flour1 free-range eggpinch grated nutmeg2 rosemary sprigs, leaves picked and finely chopped100g/3½oz unsalted butteroilpinch salt 100g/3½oz cold mashed potato 100g/3½oz potato, scrubbed and grated 50g/1¾oz plain flour 1 free-range egg pinch grated nutmeg 2 rosemary sprigs, leaves picked and finely chopped 100g/3½oz unsalted butter oil pinch salt oil, for deep frying6 stems baby kalesplash smoked blackberry balsamic vinegar or good-quality balsamic vinegar oil, for deep frying 6 stems baby kale splash smoked blackberry balsamic vinegar or good-quality balsamic vinegar 400ml/14fl oz hot gravy 400ml/14fl oz hot gravy Method Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate.Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown.Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée.Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest.Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. Add a splash of the vinegar onto the beef, then carve into thin slices.Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy. Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate. Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate. Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown. Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown. Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée. Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée. Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest. Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest. Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. Add a splash of the vinegar onto the beef, then carve into thin slices. Add a splash of the vinegar onto the beef, then carve into thin slices. Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy. Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy.