SERVES 6. HANDS-ON TIME 30 MIN, OVEN TIME 30-35 MIN, PLUS RESTING
SOURCE FOR ROAST BEEF RESEARCH: SURVEY OF 2,000 BRITONS BY WAITROSE FOOD, 2020
Sear the beef and make the glaze up to 1 day ahead. Cover and chill separately. Take the beef and glaze out of the fridge an hour before roasting to bring up to room temperature.
Ask your butcher for the best end of the fillet, known as the entrecôte. Leftovers taste great thinly sliced in sandwiches – or use strips of beef in a Thai salad with a punchy fish sauce and lime dressing.
• 1.4kg whole beef fillet (see tip)
• 6 fresh bay leaves, plus 2 extra sprigs or several leaves to roast and serve
• 1 tbsp sea salt flakes
• 1 tbsp freshly ground black pepper
• 2 tbsp olive oil
• 20g unsalted butter, chopped
• 50g wholegrain mustard
• 130g black treacle
• 2 tsp sherry vinegar
YOU’LL ALSO NEED…
• Greased roasting rack; baking tray greased and lined with compostable baking paper; kitchen string; mini blender or spice grinder
USEFUL TO HAVE
• Digital probe thermometer
1 Put the greased roasting rack on the prepared baking tray. Use kitchen string to truss the meat, tying it at 3cm intervals. Chop the 6 bay leaves, put in the bowl of a mini blender or spice grinder with the salt and pepper, then whizz until finely chopped. Coat the beef with the bay leaf mixture, then set on the prepared rack. Set aside, covered, for 1 hour to take the chill off the joint.
2 Heat the oil in a large frying pan over a high heat. Add the beef and cook, turning, for 8 minutes or until browned all over, then return the meat to the rack.
3 To make the glaze, return the frying pan to a medium heat and add the butter, stirring until melted. Add the mustard, treacle and vinegar to the pan and stir to combine. Bring to a simmer, then remove from the heat. Let the glaze stand for a few minutes to thicken a little, then pour it evenly over the beef (see Make Ahead).
4 Heat the oven to 200°C/180°C fan/ gas 6. Tuck a bay leaf sprig (or some extra loose leaves) under the beef on the rack for a little extra flavour, transfer to the oven and roast for 30-35 minutes or until a digital probe thermometer pushed into the centre reaches 54°C for medium-rare, or until cooked to your liking: rare beef should read 50°C, medium 60°C and well done 70°C.
5 Remove the beef from the oven and set aside, loosely covered with foil, to rest for 10-15 minutes, then transfer the meat to a platter. Pour any resting juices over the roast (discard any bits that have caught in the tray). Serve with extra fresh bay leaves, loose or in a sprig, if you like.