Roast Beef Fillet in my opinion must be served rare. I don’t even mind if it is blue, but it must be warm in the centre. This roast beef was cooked to perfection and served with a truffle and mushroom sauce.
The key in my mind to getting your meat done perfectly is to get it to room temperature before cooking it. This way you can cook your meat blue or rare and it will not be cold in the centre. The other key trick is resting time. You need to leave the meat to rest for half the amount of time that you cooked it for. So, for the recipe below, the resting time will be 10 minutes. If you are going to leave your meat to rest and don’t want it to cool down, then cover it loosely with tin foil. This allows the juices to settle in the meat, and for the meat to relax. You will not end up losing all the goodness when you cut into the roast beef fillet.
Roast Beef Fillet
- 1 beef fillet
- Salt and freshly ground black pepper to season
- 15 g butter
- Leave the fillet out of the fridge so that it comes up to room temperature
- Preheat the oven to 180° Celsius
- Pat dry before seasoning
- Seal in a hot pan with melted butter
- For a rare steak bake for 20 minutes
- Remember to rest before slicing and serving.
This post has been added in to my 2010 posts while I tidy up my blog