There’s a reason why restaurants slow cook their beef – it doesn’t shrink leaving them more to sell.
Everyone who loves rare or medium-rare beef should be using this method. It’s absolutely never fail.
This is a great rare roast beef recipe if you’re having guests for dinner and you want to be sure it’s going to be perfectly cooked. I’ve never had a fail with this one. It’s my go-to recipe for roast beef.
- 1 beef fillet - works with other cuts of beef too (2 to 2½ lbs)
- black pepper, crushed
- ¼ cup balsamic vinegar
- 3 cloves garlic thinly sliced
- Extra virgin olive oil (evoo)
- 1 bay leaf
- 2 tsp fresh rosemary, roughly chopped
- 2 teaspoon fresh thyme, roughly chopped
- Get your butcher to trim the sinew from the beef fillet and tuck the tail end under the fillet, and tie it with butchers twine.
- Tie the rest of the fillet at 1½" intervals & place in a roasting pan. I use plastic bag for this and just roll the bag occasionally.
- Mix the black pepper, rosemary & thyme and rub all over, top with sliced garlic, and bay leaves.
- Pour the balsamic vinegar over, cover and leave to marinate for a couple of hours or overnight, turning occasionally. If you’re using a cheaper cut of beef, marinate longer.
- Pre-heat the oven to 160 F, and bring the fillet up to room temperature, remove from the marinade and pat it dry, place in a clean roasting dish and cook it in the oven for 4 hours. Yes, it will cook really well at that temperature.
- Once the 4 hours are up, remove the roast from the oven and sprinkle some sea salt all over the fillet and seal on all sides in a large (hot) frying pan.
- Remove from the pan and allow to rest for 20 to 30 minutes.