☞ 1.4 or 1.5 kg beef (in the fillet) at room temperature and not barded
☞ 2 garlic cloves
☞ 2 sprigs of fresh rosemary
☞ 6 tbsp extra virgin olive oil
1 – Preheat the oven to 180 ° C. Chop the rosemary and mini dice the garlic. With the blade of a knife, cut two thin slits on one side of the meat of the roast and thread a little garlic and rosemary. Do the same on the other side.
2 – Brush the surface of the meat with the garlic-rosemary mixture, adding a little salt and black pepper.
3 – Place the meat in a container of the same dimensions, pour the oil on top and bake for 1h10-1h20 (depending on the oven, the meat and taking care to baste it every 20 minutes). The roast is ready when, by spiking it, the juice is golden (around 80-90 ° C if you have a thermometer). The top should be colored and there should be good juice (two-tone due to the presence of oil).
4 – Brush again, take out and let stand for at least 10 minutes before cutting into thin slices and serving with its juice. Meat cuts better when cooled. ENJOY !!