Fillet of Beef
Ingredients
Directions
Hang the ribs of beef for the same number of days as the number of ribs.
Bone the beef and roll it up.
Sprinkle the rolled beef generously with coarse sea salt.
Roast the beef until cooked to your liking.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ribs of beef
- Forms the main body of the roast, and its texture and flavor develop through the hanging period.
The step that matters
Roast the beef until cooked to your liking. Meat keeps cooking as it rests after leaving the oven, and doneness depends on the internal temperature rather than time alone. Removing it a little early and checking the center helps avoid overcooking the outer layers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.