Juicy, pink beef fillet with a beautifully browned crust – exactly how I like a piece of beef.
It is a cut with countless uses, and always a safe bet when guests are coming.
The fillet is seared thoroughly in a good hot pan with butter, a little oil, fresh herbs and garlic – and then it goes into the oven to finish cooking.
Beef fillet is a wonderfully tender but also very lean cut of beef. That is why you need to take care not to cook it for too long – to my mind, it then becomes far too dull in both flavour and texture.
How long the fillet needs in the oven is hard to say. It depends on the thickness of the meat and how long it has been seared in the pan. That is why I always recommend using a meat thermometer – it makes it much easier to get the result just right.
In the recipe below you can see how easy and straightforward it is to cook a piece of beef fillet in the oven.
Oven-Roasted Beef Fillet
Ingredients
- 1 beef fillet, approx. 800 g
- 25 g butter
- 3 tbsp oil
- fresh herbs and crushed garlic cloves, optional
Method
- Trim the fillet of any sinew and silverskin, and season with salt and freshly ground pepper.
- Melt the butter in a frying pan together with the oil, and add a few stalks of fresh herbs and the garlic.Let the butter foam up properly.
- Sear the fillet well on all sides – it should have a good browned crust.
- If your pan is ovenproof, you can leave the fillet in the pan – otherwise transfer it to an ovenproof dish and pour the fat and herbs over it.
- Insert a meat thermometer into the fillet. Do this at the thickest part, and push it in from the side, so you do not end up with a hole running through half of the fillet.
- Place the fillet in a preheated conventional oven (top and bottom heat) at 160°C, and cook until it reaches a core temperature of approx. 53°C.Let it rest on a chopping board for approx. 15 minutes before carving. At this temperature the fillet will be beautifully pink and really juicy.If you prefer it more well done, you can cook the fillet to a core temperature of approx. 56°C and let it rest for approx. 15 minutes.
- Carve the fillet into slices and serve as you like.
Nutrition
Premium
Hvor lang tid tager tilberedningen ca ved 160 grader?
Vh Mette 🙂
Hej Mette
Det kommer lidt an på tykkelsen af kødet, og ovne varmer også forskelligt, så vil 100% anbefale dig at bruge et stegetermometer.
Men regn med ca. 30 minutter – igen, alt efter tykkelsen på kødet.
Warm wishes, Dianna
Hej Dinna
Kan man evt. brune oksemørbrad inden gæsterne kommer og sætte den på køl og stege den i ovnen senere, inden den skal serveres?
Hej Helle
Det kan du sagtens ja 🙂
Lad den gerne få lidt temperatur inden den skal i ovnen 🙂
Warm wishes, Dianna