Caramelised Fillet of Beef

Irish Daily Mail - YOU - - BOOKS -

In the cook­ery school I find it much eas­ier to teach stu­dents how to cook a fillet of beef cor­rectly in one piece as op­posed to in­di­vid­ual steaks. Once the beef is cooked and rested, you can slice it to the thick­ness re­quired. SERVES 6 200g trea­cle or black­strap mo­lasses 100ml wa­ter 800g fillet of beef (even thick­ness along the length), trimmed 2 gar­lic cloves, skins left on and smashed Freshly ground black pep­per 3–4 tbsp ground­nut or veg­etable oil

1. Mix the trea­cle with the wa­ter, then pour into a zi­plock bag. Add the beef and gar­lic and rub to coat the beef. Place in the fridge to mar­i­nate for 24 hours.

2. Re­move the beef from the bag and pat it dry with kitchen pa­per, then sea­son with freshly ground black pep­per. Set aside at room tem­per­a­ture for 1 hour.

3. Mean­while, place the mari­nade in a pot and re­duce to a sticky glaze. Pre­heat the oven to 220°C/200°C fan/gas mark 7.

4. Lightly brush the beef with ground­nut or veg­etable oil. Place an oven­proof pan on a high heat un­til the pan is smok­ing hot, then quickly sear the beef on all sides. Trans­fer to the oven and roast un­til the beef is cooked to your lik­ing. Test the meat by stick­ing an in­stant-read food ther­mome­ter into the cen­tre of the thick­est part of the fillet and make sure it has reached the de­sired tem­per­a­ture. If you don’t have a food probe, then roast for about 20 min­utes for rare, 30 min­utes for medium and 40 min­utes for well done.

5. Re­move from the oven and brush with the glaze. Al­low to rest on a wooden board, loosely cov­ered in tin­foil, for 15–20 min­utes be­fore carv­ing.

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