Roast beef
Description
The dish uses beef tenderloin and vegetable oil. Choosing the right cut of meat plays an important role here. Optionally, the meat can be left unseasoned with salt and pepper.
Instructions
- 1
Step 1
1. First of all, remove all the tendons from the beef tenderloin. If there is any fat on the meat, you can leave it on to make the meat juicier.
- 2
Step 2
2. It is not necessary to tie the meat with twine; leave it as is. We will also not rub it with salt and pepper.
- 3
Step 3
3. Take a large frying pan, heat vegetable oil in it, add the meat, and begin frying it on all sides until a golden-brown crust forms. The pan should be on fairly high heat. The meat must be placed only on a well-heated pan.
- 4
Step 4
4. Now the seared meat should be transferred to the oven to finish roasting. Preheat the oven to about 220-250 degrees Celsius, and after about fifteen minutes reduce the temperature to 150-160 degrees, then continue cooking the meat until done. During cooking, the meat should be basted with the juices released in the process. If the meat is lean or not very juicy, you can pour a little vegetable oil over it, or use another type of fat. The cooking time depends on the size of the meat piece and the desired doneness. Approximately 45 minutes should be sufficient. Let the meat rest for a while after cooking to allow the juices to redistribute evenly, then slice and serve.