This is similar to an NT roast beef, but even more tender and literally melts on the tongue. It is very suitable for parties. Of course, the quality of the ingredients is important.
We buy the steak in the wholesale market, where you can get the whole fillet from 1.5-2.5 kg in one piece for about 25 € / kg (2009), so it`s worth the trip compared to the supermarket. South American meat is of very good quality, the cattle usually roam free there.
If you have a whole fillet, you should divide it in half, separate the long and the slightly wider piece and the fillet tip at the end for other things, which will otherwise become too strong.
Preheat the oven to approx. 90 ° top and bottom heat (check the temperature with an oven thermo!) And place a roaster inside. Peel and halve the garlic.
Wash the meat, pat dry and carefully remove the skins and any fat that may be present. Pepper and salt. Fry all over in hot oil, but do not overdo it, otherwise you will fry too much. Turn the oven down to 80 °, place the fillet in the roasting pan, place garlic cloves and sprigs of thyme on top and spread the butter on top. Cook uncovered for approx. 2 hours (each 500 g of the piece approx. 1 hour) and pour over the juice from time to time. If you have several pieces, the time stays the same. Check with a meat thermo, at a core temperature of 60 ° the fillet is ready.
During a party you can leave the meat in the oven, the oven should be set to 60 ° and if possible only lower heat, there is then almost no change in consistency for several hours. Warming plate is not ideal because it is often too hot.
You can also prepare it on a wire rack without a roaster, then it will be a little less juicy, but you have an absolutely pink fillet all around, in the roaster there may be a zone at the bottom of a few millimeters that is a little further through.
This goes well with green beans and fried potatoes with rosemary (triplets).
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