VIDEO: Prepare beef fillet in the oven

preparation

Preparation time: 100 to 120 minutes

1. Room temperature is important. Buy a high quality piece of beef fillet - preferably from an organic farmer. Lay the fillet in the refrigerator, let it warm to room temperature.
2. Rinse meat. Give the meat a quick wash and carefully pat dry.

   

3. Spice up. Season the meat with salt and pepper. If you like, add more spices.

   

4. Sear and preheat. Sear the beef fillet in the roaster on all sides for six to eight minutes in 4 tablespoons of olive oil. At the same time, preheat the oven to around 80 ° C.

   



How to make beef fillet in the oven - instructions

The right preparation of a wonderful beef fillet in the oven is not so ...

5. In the oven. Then put the meat in the hot roaster in the oven. You can do this depending on your taste Wine or add broth and / or herbs.

   

6. Check core temperature. After one hour, use the meat thermometer to check the temperature inside the meat for the first time and be patient. For the next 30 to 45 minutes you keep checking the thermometer.

   

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7. Cooking point reached. If the temperature inside the fillet is between 55 and 70 degrees Celsius, take it out of the oven. Now it has reached the cooking point you want and is as tender as butter.

   

8. Let the meat rest. Before cutting, the meat should rest for a few minutes. So that the fillet does not cool down during this time, wrap it in aluminum foil.

Beef fillet in the oven - tips for low cooking

Cooking in the oven is for preparing meat a common method. The temperatures are usually between 150 and 220 degrees Celsius. Due to the high temperatures, there is always the risk that meat will dry out. This applies to both fillet and steak or roast meat to.

Barding (wrapping with thin slices of bacon) prevents dehydration. Even so, the meat does not always turn out tender and juicy. However, if the temperature in the oven is kept constantly below 100 degrees, this is known as the low-temperature cooking method.

Before doing this, sear the piece of meat all around. It is important that the meat does not come into contact with cold roasting dishes after searing. You should therefore use a roasting pan or pan suitable for the oven for the entire process.

The cooking time is significantly longer with the low temperature method. A great advantage is that in the meantime you can concentrate on preparing the side dishes.

A roasting thermometer is almost essential for this method. With it you pierce the middle of the thickest part of the meat and check its core temperature. Do not cut the fillet during the cooking time for testing, this would cause the precious meat juice to leak out.

The core temperature reached should be between 55 and 70 degrees. Depending on the thickness of the meat, these are of course only guidelines. It also makes a difference whether you like the fillet bloody or medium.

You can find numerous on the Internet Recipes for low cooking and tables with guide values ​​for different types and quantities of meat. Unfortunately, the temperatures vary slightly in the tables and recipes. The temperature inside the fillet should never exceed 70 degrees.

These are the most important rules:

• Bring meat to room temperature.
• Always fry beforehand.
• Preheat the oven to a maximum of 100 degrees, never use forced air.
• Always put meat in the oven in heated roasting dishes.
• If it is necessary to change, heat the ovenware in the oven as well.
• Never cut meat for testing.
• Only check the core temperature with a meat thermometer.
• Let the meat rest after cooking by wrapping it in aluminum foil.

Try out the best way to make your recipe work out and make a note of the temperatures and times you used for next time. With a little practice, you can give your guests a delicious and juicy meal Beef fillet serve.