Centre Cut Fillet Log - Low Temperature Cooked
| 1 Centre Cut Fillet Log |
| 1tbsp Olive Oil |
| Salt and Pepper |
With the fan turned off preheat the oven to 80°C; at the same time preheat a baking tray to the same temperature.
Brush the fillet lightly all over with olive oil and sear on all sides in a hot frying pan to brown all over, season with salt and pepper.
Place the fillet on the preheated tray; insert the meat thermometer probe which you have set to the desired internal core temperature 55ºC Rare, 60ºC Medium.
Allow 60 – 90 minutes cooking time, when the alarm sounds the meat is ready to serve.
There is no need to rest your meat before serving as it has rested during the cooking process.
The great advantage of this cooking method is that you can keep your meat warm for up to 1 hour by reducing the oven temperature to 60ºC after cooking.
Serve with roasted potatoes, salads or vegetables.
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
