This is a very “cheffy” way of cooking beef and it never fails, something you will want to share at a special dinner with friends. It’s not a cheap dish to make.
For this recipe I can’t emphasise enough the importance of knowing your oven temperature. I recommend an infrared thermometer to check your oven. It’s worth buying one and learn the hotspots in your oven as well as fridge temperatures.
Don’t be tempted to cook a piece larger than 600g. If you are cooking for 10-12 people, use 2 pieces of fillet. It cooks much better. Believe me, I’ve tried! We are greedy in this house we usually go for 600g for 4 of us and any left overs are delicious sliced the next day in a sandwich
Great served with homemade French Fries and a Béarnaise sauce. I have also listed other components that accompany this dish which can be found as separate recipes.
SERVES 4 – 6
400 – 600g Single piece of Beef fillet – See Top Tip above
Preheat the oven to 90C Fan.
-
Weigh your beef and calculate the exact time needed. The formula is 4 minutes per 25g
For 500g it will be 80 minutes.
Heat a frying pan and brown the piece of steak all over (use a blow torch if you have one) Season with salt and pepper. Place on a baking tray and put in the oven.
When the time is up, remove from the oven. Because this is cooked at a low temperature you only need to rest this for 5 minutes.
Ingredients
- 500 g beef fillet
- salt and pepper
Equipment
- Oven thermometer
- Infrared Temperature Gauge
Instructions
- Preheat the oven to 90C fan
- Weigh your beef and calculate the exact time needed. The formula is 4 minutes per 25gFor 500g it will be 80 minutes.
- Heat a frying pan and brown the piece of steak all over (use a blow torch if you have one) Season with salt and pepper. Place on a baking tray and put in the oven.
- When the time is up, remove from the oven. Because this is cooked at a low temperature you only need to rest this for 5 minutes.
