Roast Beef (Smoked)

 


Roast Beef (Smoked)

1 large beef tenderloin

3 tablespoons of olive oil

Fresh thyme or rosemary

black peppercorns

Salt

First, crush the black pepper grains in a mortar and crush them into large pieces.

Shrink the thyme and rosemary sprigs with knife strokes.

After adding salt to the black pepper, dip the tenderloin, which is used as a whole, in this mixture.

Heat a non-stick pan with olive oil. Take the meat in this pan and cook it on both sides over high heat.

Lay greaseproof paper on aluminum foil. Wrap the tenderloin tightly so that there are no gaps.

Bake the meat in an oven at 250 degrees for about 20 minutes. Leave the cooked meat to cool for a while.

Then put it in the refrigerator without opening it and leave it for 1 night.

The next day, put the meat in the freezer and wait until it is half frozen.

When the meat has cooled, take it out and cut it into thin slices.

You can serve smoked roast beef as an appetizer, sandwich and main course. Enjoy your meal.

 

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