Ingredients:
- beef tenderloin 1 kg.
- brown sugar 1 tbsp.
- rock salt 1 tbsp.
- nitrite salt 10 g.
- laurel leaf 2 pcs.
- coriander seeds 1 tsp.
- mixture of peppercorns 0.25 tsp.
Cooking procedure
Prepare everything you need. Remove films from beef. Try to choose a piece of approximately the same thickness throughout, so salting and cooking will occur evenly.
Pour both types of salt, brown sugar, coriander and peppercorns into a mortar and break the bay leaf with your hands. You can use regular sugar, but brown sugar adds a unique touch of flavor.
Grind everything well with a pestle to release the aroma of pepper and coriander.
Place the meat in a container and add the contents of the mortar there.
Dredge the tenderloin on all sides.
Cover with a lid and place in the refrigerator for three days.The calculation is simple: a day of salting for every 2 centimeters of diameter, here the diameter of the tenderloin is 6 centimeters. Turn over periodically as liquid will collect at the bottom.
After time has passed, remove the tenderloin and let it lie in the kitchen for 2-3 hours, the meat should warm up to room temperature. Then place on a sheet of cooking foil.
Wrap tightly to prevent meat juices from leaking out.
Preheat the oven to 140 degrees and place the beef. Bake at this temperature for exactly an hour, then carefully unfold the foil and pierce the piece with a knife approximately to the middle. If clear liquid leaks out, return the foil to its place and turn off the oven, leaving the meat inside until it cools completely. Then put it in the refrigerator for another 12-15 hours.
Baked beef in the oven is ready. It is juicy and very tasty.
