Tenderloin

A good roast is all about getting the internal temperature right! That’s probably THE one thing to focus on and the rest will fall in place. Not every home would have an owen with a precise temp controller so the cooking time would also differ slightly when roasting. So invest in a good meat thermometer and you are ready to try your first roast. Another tip is, always have 2 batches, so if the first one goes a bit off you can have the second one right. I always stick to the tenderloin cut, as it is the safest when you buy it in Bombay. So I will try an explain in simple steps and see if you get this right

400 grams X 2 Tenderloin (2-3 in ch in diameter)

½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon oregano
4 tablespoon olive oil
2 tablespoon very coarsely crushed black pepper
Sea salt, coarse to season meat

Method

Quickly rinse the meat and pat dry thoroughly. Remove all the extra fat and silver skin from the tenderloin. Season nicely with the sea salt. Mix olive oil with dried thyme, rosemary and oregano and coat the meat with the herb mixture. Sprinkle the black pepper on the meat so that its stuck on the meat evenly and it is ready to roast. Pre heat the owen at 220 degree centigrade with the baking plate. Place the meat on the baking plate in the pre heated owen and roast it for 12 mins. When it is roasted for around 10 mins insert the thermometer and check for the temp. You should remove the meat from the owen when the temp on the thermometer is between 135-140 degrees for medium and a maximum of 150 degrees for medium –well done. If you keep it more than that the meat will go hard and dry.

When the temperature is between 135-140, remove the meat with the plate and cover it nicely with an aluminum foil and leave it to rest for 10 mins before you can slice and serve.

Categories: Travel Cuisine

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