35minutes, 20 of them waiting
339Calories
33gProtein
2servings
Fillet is the tenderest cut of beef and the most expensive. It needs no marinade, only heat outside and rest afterwards. Rosemary, garlic and butter in the pan are sauce enough.
Ingredients
Forservings
- 300 gBeef fillet
- 20 gButter
- 10 gCanola oil (1 tbsp)
- Rosemary, garlic, chilli, coarse salt, pepper
How to make it
- Take the fillet out of the fridge an hour ahead, pat it dry, salt it.
- Sear it in very hot oil for two minutes on each side, add the butter, rosemary, garlic and chilli and spoon it over.
- Finish in the oven at 120 degrees for fifteen minutes, rest for five minutes, cut into slices.
One tip
A meat thermometer takes the guesswork out: 54 degrees in the middle is pink.
Nutrition per serving
| Calories | 339 |
|---|---|
| Protein | 33 g |
| Fat | 23 g |
| Carbs | 0 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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