Caramelised Fillet of Beef
In the cookery school I find it much easier to teach students how to cook a fillet of beef correctly in one piece as opposed to individual steaks. Once the beef is cooked and rested, you can slice it to the thickness required. SERVES 6 200g treacle or blackstrap molasses 100ml water 800g fillet of beef (even thickness along the length), trimmed 2 garlic cloves, skins left on and smashed Freshly ground black pepper 3–4 tbsp groundnut or vegetable oil
1. Mix the treacle with the water, then pour into a ziplock bag. Add the beef and garlic and rub to coat the beef. Place in the fridge to marinate for 24 hours.
2. Remove the beef from the bag and pat it dry with kitchen paper, then season with freshly ground black pepper. Set aside at room temperature for 1 hour.
3. Meanwhile, place the marinade in a pot and reduce to a sticky glaze. Preheat the oven to 220°C/200°C fan/gas mark 7.
4. Lightly brush the beef with groundnut or vegetable oil. Place an ovenproof pan on a high heat until the pan is smoking hot, then quickly sear the beef on all sides. Transfer to the oven and roast until the beef is cooked to your liking. Test the meat by sticking an instant-read food thermometer into the centre of the thickest part of the fillet and make sure it has reached the desired temperature. If you don’t have a food probe, then roast for about 20 minutes for rare, 30 minutes for medium and 40 minutes for well done.
5. Remove from the oven and brush with the glaze. Allow to rest on a wooden board, loosely covered in tinfoil, for 15–20 minutes before carving.