Pickled Fillet Of Beef
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil
- 300 g beef fillet (s)
- 1 tablespoon mustard, coarser
- sea-salt
- 1 sprig thyme
- 1 sprig basil
- 1 sprig rosemary
Print Recipe
Pin Recipe Instructions
- Heat the olive oil, fry the beef fillet on all sides and leave to cool on a plate. Brush well on all sides with the coarse mustard, sprinkle with sea salt and pepper.
- Remove the herbs from the stalks (lift the stalks) and also spread around the beef fillet.
- First wrap the meat in cling film, then in aluminum foil tightly, but not too tightly. Marinate in the refrigerator overnight.
- Heat the water in a saucepan to 70 ° C (check with the thermometer) and poach the fillet in this water bath for about 20 minutes.
- Check the core temperature of the meat with a meat thermometer, so that it is medium, it should be at least 53 ° C (attention: from 60 ° C the meat is cooked through).
- Then take the fillet out of the water bath and let it cool to room temperature on a plate with slightly opened aluminum foil.
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