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.


For the beef

For the carrot purée

  • 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

For the boxty

For the garnish

To serve


  1. 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.

  2. 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.

  3. 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.

  4. Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée.

  5. 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.

  6. 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.

  7. Add a splash of the vinegar onto the beef, then carve into thin slices.

  8. 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.