For the beef
- 100g crispy fried onions (available in some supermarkets or online)
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 800g beef fillet, cut from the centre
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
For the glaze
- 500ml pale ale
- 180g malt extract
- 50g yeast extract
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp sherry vinegar
For the carrots
- 400g Chantenay carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 50g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 200g baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
To make the glaze, whisk all the ingredients together in a saucepan. Bring to the boil and simmer for 25-30 mins to reduce until sticky. Meanwhile, crush the onions with a pestle and mortar, or blitz in a food processor until you get a fine crumb.
Heat the oven to 180C/160C fan/gas 4. Generously season the beef all over. Heat the oil in a frying pan over a high heat and spend 10 mins searing the beef well on all sides. Remove from the pan (setting the pan aside to cook the carrots later), then sit the beef on a wire rack in a roasting tin. Brush all over with some of the glaze, roast for 10 mins, then turn it over and do the same again, reserving some of the glaze for brushing over at the end. If you want the beef rare and you have a meat thermometer, the core temperature should be 52C. For medium-rare, roast for another 10-15 mins – the core temperature should be 55-60C. Cover the beef and let it rest for 15-20 mins.
Meanwhile, boil the carrots in salted water for 5-7 mins until just tender, then drain. Tip the carrots into the frying pan you used to sear the beef along with the butter and fennel seeds. Fry over a medium heat until golden, then add the spinach, any resting juices from the meat and 1 tsp of the beef glaze. Cook until the spinach has wilted.
To serve, scatter the crispy onions on a tray or plate. Brush the beef again with the glaze and roll it in the onions. Sit on a board, carve into thick slices and serve with the carrots and spinach.
Make a gravyTo make a gravy, bring 400ml beef stock to the boil along with 1 tsp of the glaze and cook until the glaze has dissolved. Mix 1 tbsp cornflour with 1 tbsp water to make a paste and stir into the enriched stock. Simmer for a few minutes until thickened.