Treacle-cured beef with Yorkshire puddings and roast potatoes

Tom’s twist on one of the nation’s favourite dishes. This dish requires requires a 24 hour marinade – but it will be well worth it.

Tom Kerridge Recipes

By Tom Kerridge
From Tom Kerridge's Proper Pub Food


  • 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

For the Yorkshire puddings

  • 4 free-range eggs
  • 350ml/12fl oz milk
  • 225g/8oz plain flour

Print Friendly, PDF & Email

Share this post

scroll to top