Pastrami-style slow roasted beef tenderloin
2 hr 50 min
1 hr 15 min
For the tenderest cuts, cooking the meat joint at a lower temperature keeps it moist and flavoursome
Beef fillet steak, raw
4 teaspoon(s), 1 tbsp coarse salt, 1 tsp sea salt flakes
1 tablespoon(s), level, smoked
- Pat the beef dry with paper towels and put on a baking tray.
- In a small bowl, combine the salt, paprika, caraway seeds and black pepper. Sprinkle the mixture evenly over the beef. Using your hands, press the spices into the meat. If one end of your tenderloin is much thinner than the other, tuck it underneath so that the whole piece is an even thickness – you can tie the tucked end with kitchen twine to keep it in place. Let the beef rest for 1 hour at room temperature.
- Meanwhile, preheat oven to 135°C, fan 115°C, gas mark 1. Roast the beef for 50-75 minutes, depending on the thickness of the meat and how you like it cooked. It should take around 50 minutes for rare, 1 hour for medium and 75 minutes for well done. If you like, use a digital thermometer inserted into the centre of the meat. For rare it should register 60°C, 65-70°C for medium-rare, 75°C for well done. It’s best to start checking at 45 minutes.
- Remove the beef from the oven and leave to rest for 15 minutes. Place on a board and cut into 1cm thick slices. Transfer to a serving plate and sprinkle with the sea salt. Serve immediately.