For brass beef, tenderloin is best. In this part of the carcass, muscles are located, which during the entire life of the animal do not experience practically any stress. In finished form, such meat turns out to be very tender and juicy, so you can even risk baking it in a whole piece.
It is necessary
-
- 1 kg tenderloin;
- 100 ml of vegetable oil;
- 4 tablespoons mustard;
- 4 cloves of garlic;
- salt
- pepper;
- melted butter;
- spicy herbs to taste.
Instructions
Step 1
Brass beef can be cooked in several ways. Baking at low temperatures is considered the most successful of them; as a result, even beginners in cooking succeed in the dish. Of course, you will have to spend a little more time, but at the same time the meat will be baked evenly and at the same time will not dry out.
Step 2
First, you will need to prepare the beef for baking. Rinse a piece of tenderloin under running water, blot well with a kitchen towel. Use a sharp knife to make a cruciform notch of the fat layer on the fillet. Be careful not to damage the meat itself in order to avoid leakage of the meat juice during the cooking process.
Step 3
Take prepared herbs. Depending on preference and season, it can be oregano, tarragon, rosemary, parsley, and others. Chop greens coarsely, put in a cup, cover with vegetable oil with a neutral taste. In the same cup, add the squeezed garlic and mustard, salt, pepper.
Step 4
Rub the meat well with the resulting mixture, leave it for a few hours. The longer the beef is marinated, the tastier it will turn out. Therefore, it will be possible to hold it in the marinade for a day or even two. Do not forget only in this case to put the meat in the refrigerator.
Step 5
Remove the beef from the refrigerator. Dissolve the ghee in a frying pan, heat it, fry the meat on all sides until golden brown.
Step 6
Take a baking dish. Transfer the prepared piece to it, pour the remaining marinade on top, after which the meat can be sent to the oven at 80 ° C. Calculate the cooking time based on the formula: one hour for every 500 grams of meat, plus another half hour for the piece itself. In this way, it will take you 2, 5 hours to bring a kilogram fillet to readiness.
Step 7
Cut the cooked roasted beef into thin slices across the grain and serve. As a side dish, baked potatoes and vegetables, any salad are perfect.
