You will need
    • Beef fillet
    • Garlic
    • Carrots
    • Soy sauce
    • Black pepper
    • Salt
Take a large piece of beef (1.2-1.5 kg), wash it and dry on paper towels. RUB the meat with salt and black pepper.
Roast beef will be much juicier if you will in addition cover beef with marinade and soak meat in it for 1.5-2 hours. To marinate beef: in a few tablespoons of soy sauce stir passed through the press 5-6 cloves of garlic, and coat with the mixture meat. Instead of garlic and soy sauce you can also use a mixture of olive oil with lemon juice.
If beef, a baked piece, is intended for the holiday table, for beauty can lard the meat with slices of raw carrot and garlic. This is done as follows: the meat is made of longitudinal punctures along the entire length of the piece. These punctures are inserted slices of vegetables. Thus larded roast beef get a nice cut at the expense of falling into meat slices of orange and white slices of vegetables.
Often beef, baked in the oven, it turns out tough and dry. Because during the time required for its preparation, beef evaporates a lot of moisture. To avoid this, it is best to cook the meat in foil. Beef, baked in foil, always turns out juicy and tender.
Wrap the piece of beef in two layers of foil so that during cooking is not leaking out juice. Preheat the oven to 230-250 degrees, place the foil-wrapped beef in a baking pan and place the pan in the oven. When the beef in foil will begin to scorching, turn down the oven to 200-220 degrees and wait for about two hours.
Once the allotted time is up, remove the pan, unwrap the foil and place it around the meat. Baste the beef with the separated juice and then send it in the oven for 10-15 minutes. During this time, beef has time covered with a delicious crust. But it is not necessary to keep the beef in the oven without foil longer than the specified time, otherwise the meat will dry out and lose juiciness.