Pick a tender cut of beef with plenty of fat in or around it. The fat will keep the meat lovely and moist during roasting, providing a brilliantly cooked roast. If in doubt, go to a good butcher and ask his advice.
- 1500gr beef fillet from the ribs, deboned
Heat some oil in a frying pan. On a very high flame, brown the meat on all sides.
Transfer the beef to a roasting tray, or use the frying pan itself if it is oven proof. Sprinkle royally with salt and pepper.
Slide the meat in an oven at 180°C.
Bake the beef for 12-15 minutes per 500 gram for rare in the center, and for up to 20 minutes per 500gr for medium. Be aware that this is for an average thickness of the cut. In case of the 1500gr cut I used, which was thick rather than wide, the beef was in the oven for 60 minutes and was perfectly rare in the center, with most of the cut medium-rare. This is my preferred method, as you will have a range of done-ness, so something for everybody.
Push the beef with your finger to assert done-ness, or use a meat thermometer. For rare, aim for 40-45°C, for medium 50-55°C. This is the temperature when just out of the oven, it will increase approximately 5°C while resting, so keep that into consideration. Rare is 45-55°C when serving, medium 55-65°C.
Place the roast on a cutting board or warm but not hot plate. Cover loosely with tin foil and leave to rest for 15-20 minutes (10 minutes for thinner or smaller cuts).
Slice and serve.