Ingredients

• 200g/7oz black treacle
• 1 x 800g/1lb 12oz fillet of beef (a middle cut such as rib or loin)
• at room temperature
• salt and black pepper
• 3-4 tbsp vegetable oil
• 2 knobs of butter
• 8 potatoes (such as Maris Piper)
• peeled and cut into large chunks
• 500g/1lb 2oz spinach
• washed
• 500ml/18fl oz red wine sauce or gravy
• to serve
• 4 free-range eggs
• 350ml/12fl oz milk
• 225g/8oz plain flour

Directions

• To marinate the beef
• mix the treacle with 100ml/3½fl oz of water. Put the beef in a container and cover with the treacle mixture. Leave to marinate for 24 hours
• turning occasionally.
• After 24 hours
• remove the beef from the marinade and pat dry. Place the marinade in a pan and heat gently until the volume of liquid has reduced by half. Season with salt and pepper.
• For the Yorkshire puddings
• mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours.
• To cook the beef
• preheat the oven to 55C/130F/Gas ¼ (or the lowest possible setting on your oven).
• Heat a little oil in a large pan set over a high heat. When hot
• add a knob of butter and fry the beef all over. Place the beef in a roasting tin and transfer to the bottom shelf of the oven for 45 minutes (or longer if you prefer your meat well cooked).
• Remove the beef from the oven and brush with the reduced marinade. Cover and set aside to rest.
• To make the roast potatoes
• bring a large pan of salted water to the boil. Add the potatoes and cook until soft on the outside. Drain and let them steam dry on a wire rack placed over a roasting tin.
• Preheat the oven to 200C/400F/Gas 6.
• Add a little oil to a roasting tin and place in the oven to heat. When the oil is hot
• add the dry potatoes and stir gently to coat in oil. Roast for 40 minutes
• turning occasionally
• until crisp and brown.
• For the Yorkshire puddings
• Add a little vegetable oil to each hole of a muffin tin or Yorkshire pudding tin and place in the oven (still at 200C/400F/Gas 6) to heat.
• When the oil is hot and the Yorkshire pudding batter is rested
• fill each hole of the muffin tin and cook in the oven for 15-20 minutes
• or until risen and golden-brown.
• Just before serving
• wilt the spinach in a saucepan with a knob of butter. Season with salt and freshly ground black pepper.
• To serve
• heat the red wine sauce or gravy. Slice the beef and add to serving plates with the sauce
• spinach
• roasted potatoes and Yorkshire puddings.