Advertisement
Roasting a Whole Fillet of Beef
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Sear the trimmed and tied joint in hot oil before roasting to seal and brown the outside, then insert a meat thermometer, making sure the tip of the spike is in the centre of the meat.
A 1.5 kg beef fillet roasted at 220°C should take about 20 minutes for rare meat, 25-30 minutes, medium-rare.
- Season joint, then sear in hot oil, turning with tongs. Insert thermometer and place in preheated oven.
- Baste frequently during roasting to keep meat moist. Check thermometer reading; remove from oven.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title