Slow-cooked beef fillet

Slow-cooked beef fillet

By
From
Slow
Serves
4-6
Photographer
Tara Fisher

I first came across this cooking method a few years ago, and at first I wasn’t too sure. To me, cooking food wrapped in plastic isn’t proper cooking. But this dish really works: you don’t need any fancy equipment, just time and a low oven. There are complicated explanations, but, being a Yorkshireman, I like to keep things simple. Basically, long, low-temperature cooking means that the fibres in the meat don’t firm up too much. It’s a bit like when you tense up on getting into a hot bath – when you get in a warm bath, you don’t, and that’s why this beef tastes so good. Before you start, check that your clingfilm is suitable for use with all foods and at 80°C.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1.5kg well hung, middle-cut fillet of beef
50g butter
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 80°C. Heat a frying pan over a medium heat until it is hot, then add a tablespoon of the oil. Place the beef in the pan and fry it briefly, turning it occasionally, until browned on all sides – no more than 2 minutes in total. Remove from the pan and allow to cool.
  2. Lay out some clingfilm on a clean, dry work surface: you need 4 large rectangles that completely overlap. Place the beef along the long edge of the clingfilm and roll it up tightly, holding both ends so it forms a large cylindrical Christmas cracker shape. Tie a knot in each end and place in a roasting tin. Cook in the oven for 1 hour. Remove the beef from the oven and remove and discard the clingfilm.
  3. Heat a frying pan until hot, then add the remaining oil and the butter. When it’s foaming, add the beef. Turn the fillet until evenly browned – no more than 30 seconds on each side. Remove the fillet from the pan, place it on a carving board and allow to rest for 5 minutes. Slice it thickly and season with salt and pepper, then serve with wholegrain mustard.
Tags:
James Martin
Saturday Kitchen
slow cooking
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