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Treacle-Cured Beef With Yorkshire Puddings and Roast Potatoes

A 24-hour treacle-marinated beef fillet served with classic Yorkshire puddings, crispy roast potatoes, and buttered spinach.

BeefMain CourseBritishRoast DinnerYorkshire Pudding
Estimated Nutrition
Calories
1062.7
kcal / serving
4250.8 kcal total
Carbs
93.2g
per serving
372.6 g total
Fat
49.6g
per serving
198.5 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Black Treacle
For marinade
CondimentsSauces
500
ml
Red Wine Sauce
Or gravy, to serve
Dairy
2
knob
Butter
Approximately 30g
4
piece
Eggs
Free-range
350
ml
Milk
GrainsCereals
225
g
Plain Flour
Meat
800
g
Beef Fillet
Middle cut such as rib or loin, at room temperature
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
To taste
OilsFats
3
tbsp
Vegetable Oil
Plus extra for roasting and Yorkshire puddings
Vegetables
8
piece
Potatoes
Maris Piper, peeled and cut into large chunks
500
g
Spinach
Washed

Method

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