You will need
    • 1 kg tenderloin;
    • 100 ml vegetable oil;
    • 4 tbsp mustard;
    • 4 garlic cloves;
    • salt
    • pepper;
    • ghee;
    • herbs to taste.
Brass beef can be cooked in several ways. Roasting at low temperatures is considered to be the most successful of them, the dish ultimately fails even beginners cooking. Of course, you will have to spend a little more time, but the meat will be baked evenly and at the same time not dry.
First, you will need to prepare beef for baking. A piece of fillet thoroughly under running water, blot well with a kitchen towel. A sharp knife, make a crosswise incision a fatty layer on the fillet. Try not to damage the meat itself to avoid leakage of meat juices during the cooking process.
Take the prepared herbs. Depending on preference and season it can be oregano, tarragon, rosemary, parsley and others. Coarsely chop the greens, put in a Cup, pour vegetable oil with a neutral taste. In the same Cup send squeezed garlic and mustard, salt and pepper.
Well RUB the meat with the resulting mixture, leave it for a few hours. The longer the beef is marinated, the tastier it will be. Therefore, it can be hold in the marinade a day or even two. Do not forget only in this case put the meat in the fridge.
Remove the beef from the fridge. In a pan melt the ghee, heat it, fry the meat on all sides until browned.
Take a baking dish. Place in it the prepared piece on top pour the remaining marinade, after which the meat may be put in an oven with a temperature of 80oC. The cooking time is counted according to the formula: one hour for every 500 grams of meat, plus another half hour on the piece. So to bring to readiness-pound fillet will take about 2.5 hours.
Brass finished beef cut into thin slices across the grain and serve. As a side dish to her perfect roast potatoes and vegetables, any salad.