Fillet of Dexter Beef with Colcannon Potato Cake, Honey Roasted Carrots and Gravy

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 medium carrots
• 2 tbsp olive oil
• sea salt and freshly ground black pepper
• 2 tbsp honey
• 3 large floury potatoes
• 110g/4oz green cabbage
• 60g/2½oz butter
• 4 tbsp single cream
• 2 tbsp plain flour
• 1 tsp olive oil
• 1 tbsp olive oil
• 50g/2oz onion
• 50g/2oz carrot
• 25g/1oz celery
• 1 tbsp plain flour
• 3 tbsp red wine
• 150ml/¼ pint beef stock
• 375ml/13fl oz Irish stout
• 30g/1oz sugar
• 20g/¾oz butter
• 3 Dexter beef fillet steaks (each weighing about 200g/7oz)
• 1 tbsp vegetable oil
• 40g/1½oz butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Cut the medium carrots into batons, toss with 2 tbsp olive oil, salt, pepper and 2 tbsp honey, spread on a tray and roast for 25 to 30 minutes until tender and glazed.

2. Peel the potatoes, cut into chunks, cover with water, add salt and boil for 15 to 20 minutes until soft. Meanwhile, finely shred the cabbage and cook it in a splash of boiling water for 3 to 4 minutes, then drain.

3. Drain the potatoes and mash with 60g (2 1/2 oz) butter and the cream until smooth. Stir in the cabbage and season with salt and pepper. Shape into 3 cakes and dust both sides with 2 tbsp plain flour.

4. Heat 1 tsp olive oil in a non-stick frying pan over medium heat. Fry the potato cakes for 4 to 5 minutes per side until golden and crisp. Keep warm.

5. For the gravy, heat 1 tbsp olive oil in a saucepan. Add the chopped onion, carrot and celery and cook for 6 minutes until softened. Add the 30g sugar and cook, stirring, until golden.

6. Stir in 1 tbsp plain flour and cook for 1 minute. Gradually add the stout, red wine and beef stock, stirring. Simmer for 10 to 15 minutes until reduced and thickened. Strain, stir in 20g butter and season.

7. Season the beef steaks with salt and pepper. Heat 1 tbsp vegetable oil in a heavy frying pan over high heat. Sear the steaks for 2 minutes per side, then add 40g (1 1/2 oz) butter and baste for 2 minutes.

8. Lower the heat slightly and cook the steaks for 2 to 4 more minutes, until the thickest part reaches at least 145°F (63°C). Rest the steaks for 3 minutes, then serve with the potato cakes, carrots and gravy.