John Myers
Ingredients for 4 servings:
- 1 kg beef fillet(s)
- olive oil
- salt and pepper
- Mustard
- 3 cloves garlic
- 4 slices ginger root
- rosemary
- Thyme
- Parsley
- 4 tbsp vermouth (Noilly Prat)
- 20 cocktail tomatoes
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes
Season the beef fillet with salt and pepper. Sear it on all sides in a little olive oil for about 2 minutes and deglaze with Noilly Prat. Add the sliced garlic cloves and the ginger. Remove the meat from the pan, brush with mustard, and roll in the finely chopped herbs. Return it to the pan, add the cherry tomatoes, and bake in an oven preheated to 80°C for about 2 hours. To ensure it’s cooked to perfection, insert a meat thermometer into the center of the piece of meat. After about 2 hours, an internal temperature of 60°C will be reached. The meat will then still be nice and pink, but no longer rare. This is a matter of taste; if you prefer it rarer, test the meat at an internal temperature of 55-58°C. Carve the meat, arrange it on a platter, drizzle with some of the sauce, and add the cherry tomatoes.
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