This method of slow cooked beef may seem reversed, but it works with amazing results. By first baking it at a low temperature, the meat retains its moisture and cooks evenly. It’s somewhat similar to sousvide without using water, bags or any appliance.
Ideally you want a meat thermometer for perfect results, but either way you will end up with beautiful juicy meat. Coated with butter, garlic and thyme, this simple beef recipe will amaze you.
Preheat your oven to 170°F – 80°C
Place your beef tenderloin on a cutting board and liberally season with salt. Roll it on the board so it’s fully seasoned and place on a sheetpan (baking tray). There’s no need for oil, just the meat.
Bake in oven for approx 60 minutes at 170°F – 80°C. This will give you close to medium rare. 80 minutes for medium and 100 minutes for well done. (see “little tips” below for more temperatures)
Once cooked, remove from oven and set aside. In a frying pan, add the grapeseed oil and bring to a sizzling temperature. Add the meat and sear it by rolling it and also on each of the ends by standing it vertically. This process is very fast, it should only take approx 1 minute.
Turn the heat to medium low, add the butter, thyme and garlic, keep rolling and coating the meat in the butter. Crack lots of black pepper all around, roll it a few more times then set aside to rest approx 10-15 minutes.
Slice and serve immediately.
If using a meat thermometer, insert probe in the deepest part (centre) of meat. Once it reaches the following temperatures, remove from oven.
FOR RARE 45C - 110F
FOR MEDIUM 55C - 130F
FOR WELDONE 65C - 150F
If you have an infra-red thermometer, check that the sheet pan in your oven is approx 170°F - 80°C. Most ovens aren't that accurate.
By Joel Mielle
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