John Myers
Ingredients for 5 servings:
- 1 kg beef fillet(s)
- 1 tbsp clarified butter
- salt and pepper
Instructions
Working time approx. 6 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 56 minutes
simple and delicious
Here, too, it is important to take the meat out of the refrigerator about an hour beforehand and let it slowly come to room temperature. Cut the fillet into 3-4 cm thick slices, season with salt, and tie them into rounds using kitchen string. This ensures even cooking and retains its shape. Then fry in clarified butter for 2-3 minutes on each side to give it a nice crust. Remove the pan from the heat, insert a meat thermometer into the thickest part, and place the fillet in the oven at around 120-140°C until the desired internal temperature is reached. There is really no right or wrong here; it all depends on your own taste. Unless you like your steak well done, then you should go for chicken. For me, a temperature between 52-55°C is optimal; then it is medium. If you want it rare, only go for an internal temperature of 40-50°C. Once the steak is cooked to your desired consistency, remove it and let it rest briefly so the juices can redistribute evenly throughout the meat. Then season the fillet with salt and pepper to taste, and enjoy! Enjoy! Tip: Cook the fillet sous vide until about 3 degrees below the desired internal temperature. It’s especially delicious when vacuum-sealed with a little butter, rosemary, and garlic.
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