Reverse-cooked beef fillet steak

Ingredients for 4 servings:

• 1 kg beef fillet(s), in one piece
• 1 onion(s), red
• 1 garlic clove(s)
• 4 spring onions
• 2 rosemary sprigs
• 2 sprigs of thyme
• 250 ml olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Preheat the oven to 90°C fan/convection oven or 110°C top/bottom heat. Halve the beef fillet, place it on a baking sheet, and season well with salt and pepper on all sides. Halve the unpeeled onion and garlic, trim the spring onions, wash them if necessary, and chop them into large pieces. Arrange the vegetables around the meat, place the herb sprigs on top, and drizzle with olive oil. Place in the preheated oven for 40 minutes. Heat a pan and, after the oven time, sear the meat on all sides. Only carve into slices before serving. When carving, remember: these are steaks, not carpaccio. In my preparation, I used 2 kg of meat for 6 people; I left it in the oven for a little over an hour and doubled the other ingredients. However, you definitely don’t need half a liter of olive oil—the amount given here is perfectly sufficient.