10 to 30 mins
For the beef
- 200ml/7fl oz buttermilk
- 2 rosemary sprigs
- 2 x 200g/7oz fillet of 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
- 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
- pinch salt
For the garnish
- oil, for deep frying
- 6 stems baby kale
- splash smoked blackberry balsamic vinegar or good-quality balsamic vinegar
- 400ml/14fl oz hot 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.
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.
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.