by: Max M Rasmussen

Red Roasted Marbled Fillet of Beef and Veal

Fillet of beef is the same piece of meat you cut in slices for ribeye steaks. A tender and marbled piece of meat, with a lot of flavor. I slow roast it at a low temperature so that it becomes red all the way through and you can chew it with your eyebrows.


  • 3-4 (8-10 lbs) kg marbled fillet of beef. (Ribeye piece)
  • salt
  • pepper, freshly ground
  • thyme, preferably fresh 


Take the meat out of the fridge ahead of time, so that it reaches room temperature in time for roasting. 2-4 hours before.

Brown the meat on a scorching hot pan, or under the oven grill. Brown in as short a time as possible. Only brown long enough until the surface is brown.

Rub the salt and spices well into the meat.

Then put it into the oven at 80°C (175°F) degrees for 4 hours. If the meat's internal temperature rises by less than approx. 10°C (20°F) per hour then turn up the oven. First, try to 100°C (210°F). Do not go higher than 120°C (250°F).

When the meat is between 55°C (130°F) and 60°C (140°F), it is finished.

Also see the article on slow roasting of meat for more tips. It explains the reasons why.