Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the meat
To brown the meat
How it's done
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To prepare the meat
Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter and plates. Place the thyme and sage on top of the meat, tie with kitchen twine, transfer to the warmed platter. Insert the meat thermometer into the thickest part of one of the fillets.
To finish cooking
Approx. 1 3/4 hrs. in the centre of the oven. The core temperature should be approx. 58°C.
To brown the meat
Heat the oil in a frying pan. Season the meat, brown all over for approx. 2 mins., briefly fry the garlic and sage alongside. Carve the meat and serve on warm plates along with the garlic and herbs.
How-tos
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