Marinated beef fillet

Ingredients for 4 servings:

• 2 tbsp olive oil
• 300 g beef fillet(s)
• 1 tbsp coarse mustard
• Sea salt
• 1 sprig(s) of thyme
• 1 sprig(s) basil
• 1 sprig(s) rosemary

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Heat the olive oil, sear the beef fillet on all sides, and let it cool on a plate. Brush it well on all sides with coarse mustard, sprinkle with sea salt and pepper. Remove the stems from the herbs (save the stems) and scatter them around the beef fillet. Wrap the meat first in cling film, then tightly, but not too tightly, in aluminum foil. Marinate overnight in the refrigerator. Heat water in a pot to 70°C (check with a thermometer) and poach the fillet in this water bath for about 20 minutes. Check the internal temperature of the meat with a meat thermometer; for medium, it should be at least 53°C (note: above 60°C the meat will be well done). Then remove the fillet from the water bath and let it cool to room temperature on a plate with the aluminum foil slightly opened.