Forgot to take a picture of the beef after it was roasted, but it turned out nicely medium rare. Will update this spot when I roast beef again.
Ingredients:
2kg of beef tenderloin
Salt
Black pepper
Instructions:
1) Season the beef with salt and pepper (or other beef seasonings, there are a lot of them out there) and let it stay in the fridge for around 2 to 3 hours.
2) Remove the beef from the fridge 30 minutes before roasting.
3) Preheat the oven to 240 degrees for 10 minutes, then put the beef in.
4) After 10 minutes, reduce the temperature to 160 degrees.
5) After another 20 minutes, turn the beef.
6) Remove the beef after another 25 minutes, cover it loosely with aluminium foil, and let it rest for around 20 minutes.
7) Cut and serve.
Update as of 31st August 2013:
Tried a different method of roasting this time, which involves a significantly lower temperature but a much longer cooking time. The beef turned out wonderfully medium rare, and despite its uneven shape, it was still uniformly medium rare.
The beef tenderloin this time was only 1.3kg, and the instructions (continue from point 2 above) are:
3) Preheat the oven to 100 degrees for 10 minutes, then put the beef in.
4) Leave the beef inside for 2 hours.
5) Turn up the temperature to 220 degrees and blast the oven fan for around 5 minutes.
6) Remove the beef, cover it loosely with aluminium foil, and let it rest for around 20 minutes.
7) Cut and serve.
The beef tenderloin this time was only 1.3kg, and the instructions (continue from point 2 above) are:
3) Preheat the oven to 100 degrees for 10 minutes, then put the beef in.
4) Leave the beef inside for 2 hours.
5) Turn up the temperature to 220 degrees and blast the oven fan for around 5 minutes.
6) Remove the beef, cover it loosely with aluminium foil, and let it rest for around 20 minutes.
7) Cut and serve.
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