Summary

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

1. 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.
2. Remove the herbs from the stalks (lift the stalks) and also spread around the beef fillet.
3. First wrap the meat in cling film, then in aluminum foil tightly, but not too tightly. Marinate in the refrigerator overnight.
4. 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.
5. 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).
6. Then take the fillet out of the water bath and let it cool to room temperature on a plate with slightly opened aluminum foil.