I also saw how to grill in the oven for a while. Very good grilling on fire. There is a method of roasting and then sparing cooking in an oven with a thermometer, where the temperature in the core of the meat is 55 ° C, 1.5 hours is prepared. I'll show you another method. I like to cook so because it's quick and easy, but the result is extraordinary. I do not know more tasty steak. A special role here is played by herbs, which I picked up optimally to taste. During the frying, the grasses partially burn out, creating a smoking effect and the whole steak is poured by this haze. According to the rules of preparation Chateaubriand, meat can have a color from pink to blood-red color and, accordingly, from medium to bloody roasting. The meat is incredibly juicy, when cutting, juice flows out. Served with vegetables of any preparation, green salads and watercress, you can also do with potatoes, but this is rare. Now let's get started. All good culinary inspiration and I await your feedback!
Ingredients:
- Beef tenderloin 600 g
- Salt 1 tsp.
- Pepper fragrant 0.3 tsp.
- Thyme (Thyme) fresh 3 tbsp. l.
- Sage fresh 1 tbsp. l.
- Chervil fresh 2 tbsp. l.
- Olive oil 5 tbsp. l.
- Garlic 2 cloves
- Step 1 Prepare the fillets and seasonings: salt, pepper, olive oil, large cloves of garlic, sage leaves about 4-5 leaves, thyme and chervil.
- Step 2 Cut the garlic into pieces, chervil and sage as small as possible. With thyme twigs tear off leaflets with inflorescences. It should be 1 tbsp. l. Sage, 2 tbsp. l. chervil, 3 tbsp. l. thyme.
- Step 3 All herbs with garlic put in a mortar, add salt and pepper fragrant ground.
- Step 4 A bit of a bit and extract 3 tbsp. l. olive oil.
- Step 5 Cutting everything as small as possible. The sauce is ready.
- Step 6 Take the kitchen towel and put the fillet on it, the fibers vertically - this is a very important point.
- Step 7 We wrap the meat very tightly in the towel, without changing its position, and beat off, but do not perforse, as the fillet can break up into fibers.
- Step 8 Free the fillets from the towel, also without changing the position of the fibers vertically. Hands form a piece and put half the sauce on meat.
- Step 9 On a very heated frying pan with 2 tbsp. l. olive oil we put the meat first seasoning down. And immediately distribute the second half of the sauce on the top and sides of the fillet.
- Step 10 Fry on very high heat, constantly turning over. Meat should be fried from all sides. Do not be afraid of the outgoing haze, it should be so, they fulfill their role of grass.
- Step 11 Immediately after frying put the meat in a mold and cover with foil. We send it to a preheated oven to 220 ° C for 5 minutes. Then take it out, but do not remove the foil and let it stand for another 5 minutes.
- Step 12 If the grasses are badly burnt, then scrape them a bit. Still hot meat cut into pieces 4 cm thick and immediately served with vegetables. Bon Appetit!