Roast Beef Filet Mignon

Roast Beef Filet Mignon
ingredients:
1 ½ kilo of filet mignon
½ cup (tea) of oil
Seasoning:
Salt and pepper to taste, put on after that sealed the flesh
Other Ingredients:
cotton string to tie the meat.
Way of preparing:

Tie the tenderloin with the distance of two (2) fingers with cotton string to not lose shape.
In a pan that can go in the oven seal the meat, so it is golden brown on all sides, without no salt pepper.
Place in the oven preheated 200 ° C for 15 'to 20' minutes, until underdone.
Half the time, remove the meat put salt and pepper, return to the oven to finish.
To know if you are underdone put a small knife and leave a pinkish liquid at this point.
If you want well done, put the knife does not leave any liquid is in the right spot
Once you've finished baking, turn off the oven, wrap the meat with aluminum foil, let stand for 15 'minutes.
It is important to do this procedure up to the blood back to the meat.
So the meat (roast beef) is tender and juicy.
The juice of the meat that was left in the lead foil in the same pot that sealed the flesh.
Deglacear - Strain the sauce obtained.
Slice the meat 1 cm.
With rice and Greek salad of green leaves.

 

Notice:
The roast beef is underdone