Red Roasted Marbled Fillet of Beef and Veal

Name: Red Roasted Marbled Fillet of Beef and Veal
Prep time: 15 min
Total time: 8 h 15 min

September 10, 2009

Prep 15 min Total 8 hr 15 min

Red Roasted Marbled Fillet of Beef and Veal © kvalifood.com

Fillet of beef is the same piece of meat you cut in slices for ribeye steaks. A tender and marbled piece of meat, with a lot of flavor. I slow roast it at a low temperature so that it becomes red all the way through and you can chew it with your eyebrows.

Ingredients

3-4 (8-10 lbs) kg marbled fillet of beef. (Ribeye piece)
salt
pepper, freshly ground
thyme, preferably fresh

Directions

Take the meat out of the fridge ahead of time, so that it reaches room temperature in time for roasting. 2-4 hours before.

Brown the meat on a scorching hot pan, or under the oven grill. Brown in as short a time as possible. Only brown long enough until the surface is brown.

Rub the salt and spices well into the meat.

Then put it into the oven at 80°C (175°F) degrees for 4 hours. If the meat’s internal temperature rises by less than approx. 10°C (20°F) per hour then turn up the oven. First, try to 100°C (210°F). Do not go higher than 120°C (250°F).

When the meat is between 55°C (130°F) and 60°C (140°F), it is finished.

Also see the article on slow roasting of meat for more tips. It explains the reasons why.