1
First prepare the butter with Marmite. Whisk the butter with Marmite until fully combined, then add a generous pinch of sea salt. Chill until use. It can be prepared a day ahead of serving.
2
Preheat the oven to 220°C/200°C with convection/gas 7. Well season the beef fillet. Heat the butter in an oven‑proof skillet until sizzling and sear the meat on all sides – this will take about 10 minutes. When the meat is nicely browned and a crust forms, move it to one side of the pan and the cabbage, cut side down, to the other side. Press the cabbage to help it brown, then drizzle it with some of the butter from the pan. Place the skillet in the oven and roast, turning the fillet every 5 minutes. The beef will be rare in about 15 minutes, medium‑rare in 20 minutes or medium in 25 minutes. When the meat reaches the desired doneness, remove it to a board and let it rest for 10 minutes. Return the cabbage to the oven while the meat rests, and prepare the mash.
3
Transfer the potatoes to a pot with cold salted water, bring to a boil, then reduce the heat and simmer for 10–12 minutes until tender. Drain the water. Pour the milk or cream into the pot and heat, add the potatoes and mash with a potato masher, then stir in half the butter with Marmite.
4
Slice the beef fillet into thick pieces, drizzle with the juices left from resting, and serve with the mash, the roasted cabbage, and the remaining butter with Marmite on the side.

Джерело: bbcgoodfood.com

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