1 centre cut fillet log
1 tbsp olive oil
Salt and pepper
With the fan turned off preheat the oven to 80 degrees C, at the same time preheat a baking tray to the same temperature.
Brush the fillet lightly with olive oil and sear on all sides in a hot frying pan to brown all over; season with salt and pepper.
Place the fillet on the preheated tray – insert a meat thermometer probe which you have set to the desired internal core temperature for 55 degrees C – rare, 60 degrees C medium.
Allow 60-90 minutes cooking time, when the alarms sounds the meat is ready to serve. There is no need to rest the meat before serving as it has rested during the slow cooking process.
The great advantage of this cooking method is that you can keep your meat warm for up to 1 hour by reducing the oven temperature t0 60 degrees C after cooking.