Delicious Rare Roast Beef Fillet In Just 18 Minutes

Cooking roast fillet is one of the easiest and most rewarding things to cook, but it is also sadly one of the things that get botched up the most. If you follow our instructions, you can prepare and marinade the beef, set it aside and socialise with your guests. Once the meat is well marinaded, you sear it and pop into the oven for just 18 minutes.

Preparation

There is a lot of controversy surrounding the issue of seasoning before or after cooking. For cooking roast beef fillet, however, to maximize the flavour, and to get the ” crust” that we looking for, I suggest:

• A good rock salt, my favourite is Maldon
• Crosse pepper
• Fresh rosemary, thyme, parsley and dried oregano.

Roll your fillet in a little Dijon or hot English mustard and then in the mixture. I then wrap it in cling film and leave to marinade for about an hour.

Get a skillet or griddle pan hot and ready when you want to start the meat. Pre heat your oven to 180C.

Sear off the fillet, until all side are browned and there is a “crust” formed.

Place the fillet on a baking tray and roast off in the oven for 18 minutes. Not longer.

Remove from the oven and drizzle over a good quality balsamic vinegar and the juices from the pan. Leave to stand for 10 minutes before serving.

Slice 1 cm thick and serve.

 

IMPORTANT CHEFS TIPS

Cook all meat from room temperature. In fact all recipes mean that when referring to cooking times.

Allocate 180g to 200g of raw meat per person.

Don’t fold in the tail of the fillet. There are always guest who prefer more well done pieces and this is an easy way to cater for all tastes.

Make sure your pan is hot and leave your piece of meat to sear off, not keep moving it around, or turning it. This will only make your meat appear ” grey” and will also end up over cooking

Allow your meat to rest. This is really important; it helps the meat to relax, giving it a softer texture.