Boiled beef tenderloin roast beef

For this recipe, use marinated beef tenderloin. The best cuts are the “head” and the center of the tenderloin, each weighing 400 g. Prepare the marinade according to the recipe “Marinade for Roast Beef and Beef Tenderloin Steaks,” rub the meat, and let it sit for 30 minutes.

After marinating, remove the onion from the tenderloin. You can leave the rosemary. Transfer the meat to a sturdy roasting bag or a cooking pouch, expel excess air, and tie it securely.

In a large pot, bring water to a boil. Reduce the heat to a gentle simmer, submerge the bag with the tenderloin in the water, and cook for 20-40 minutes depending on the size of the piece.

The doneness is easiest to check with a meat thermometer: the temperature in the center should be 55-58 °C. If you don’t have a meat thermometer, the roast beef should remain fairly firm but spring back slightly when pressed.