Beef fillet in treacle

[Roger Burton]

Hi chaps, here in uk we have a popular chef, Tom Kerridge, he has a recipe for beef fillet marinated in black treacle, it’s then browned in a fry pan and cooked in a 60c oven for 1 hour until internal 56/8c … there are only 2 of us so I got 350g piece of meat. My question really is, especially after resting, will the beef be unpalatably cold to eat ? (ok there’s heated marinade to pour as sauce). Thanks.

 

[Morning Glory]

For anyone who would like to see the recipe: Treacle-cured roast beef with Yorkshire puddings recipe

The beef won't be cold. Trust the recipe!

Edit: I actually found another slightly different recipe: Tom Kerridge's treacle-Cured Beef, Roast Potatoes and Yorkshire Puddings

Which recipe are you following?

 

[Roger Burton]

Well I think the beef bit in both links is much the same TR … I haven’t decided yet about accompaniments … but thank you I will “trust the recipe” though 60c is what I warm my plates up to ! I will go with it and report back … I just worry about presenting it to my dear wife and getting “this meat is cold” ! I’ll pre-warn her, she doesn’t frighten me.