Beef Fillet with Vegemite Mash
Beef Fillet with Vegemite Mash

Ingredients

Method

  • 400g beef fillet
  • 25g butter
  • ½ hispi cabbage, sliced in half down the middle
  • 600g King Edward potatoes or similar
  • 100ml heavy cream
  • For the Vegemite Butter
  • 100g unsalted butter, softened
  • 2 tsp Vegemite
  • Make the Vegemite butter by beating together the Vegemite and butter with a pinch of sea salt. Chill until needed. Preheat the oven to 220C. Season the meat well, then heat the butter in a frying pan until sizzling. Brown the fillet all over for 10 mins, then once browned and with a crust, add the hispi cabbage halves to one side of the pan and sear, basting with the butter as you do.
  • Pop the whole pan in the oven, and roast - 15 mins for rare - turning the fillet every 5 mins. Leave to rest on a board for 10 mins, and return the cabbage to the oven while the beef rests.
  • Boil the potatoes until tender, then drain, add the cream and half the Vegemite butter, and mash until smooth. Carve the meat into thick slices, drizzle with the resting juices, and serve with the charred cabbage, mashed potatoes, and remaining Vegemite butter on the side.
25 mins
2 serving
This recipe pairs perfectly with the Agricola 'Flaxman Valley' Shiraz 2020 from Barossa Valley, Australia.

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