Beef is a taboo subject for many who cook at home and who, for various reasons, do not choose to buy beef tenderloin (which is easy to prepare and has reliable results) but sparrow or ribeye.
I also bought sparrow this time and it turned out wonderful, soft and juicy, you couldn’t stop eating it. However, I have to confess that there have been many failed attempts throughout my career as a “passionate chef” and the term beef “sole” is not exactly unknown to me either from my own kitchen, but also from other people’s kitchens :).
So I bought 1/2 kg of sparrows from the butcher, which I marinated overnight in an aromatic sauce full of all kinds of wonderful things.
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2-3 tablespoons of olive oil;
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2 tablespoons of soy sauce;
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3 tablespoons of red wine;
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3-4 whole cloves of garlic (I didn’t cut them finely, I crushed them with a knife on a chopper, enough to release the juice from them and flavor the entire sauce);
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a few grains of pepper;
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a few leaves of fresh rosemary (you can buy in pots from the supermarket or you can use dried rosemary);
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1 sprig of fresh thyme (or dried from the bag);
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a piece of leek cut very thin;
I put the beef in a casserole, added the sauce made from the above ingredients, put a lid on it and put it in the fridge where I left it until the next day (about 24 hours).
With the emotions of rigor, because it wasn’t about the tenderloin, and the danger was lurking at every step, I took the meat out of the refrigerator, drained the remaining sauce into another casserole and, as you can see, I took a picture of it full of pride, it looks so good 🙂
To capture a bit of the barbecue aroma, I put the meat in a pan with ridges and fried it on high heat for 2-3 minutes on each side. I then removed the meat from the grill and put it in a tray lined with baking paper. I smeared the beef again with the remaining maglevs and put it in the oven preheated to 180 degrees Celsius.
Now, I’ll tell you another secret. To be sure that I’m not fooling myself and that the beef comes out as it should, I resorted to a trick: I used a special thermometer (found at IKEA), and thus, I could check the temperature inside the meat. After about 10 minutes of being in the oven, the meat measured a temperature of 60 degrees inside, and then I knew it was just good, not too bloody but not too cooked.
I was pleased to feel the aroma of each piece of meat, soft and tender, melting in your mouth.
Not to mention that I ate it for breakfast the next day as well, but not anyway, but on wholemeal bread spread with homemade butter rubbed with greens and spices. And to make it even better, I put a little homemade mustard and some arugula leaves on top of the thinly sliced meat slices.
I don’t have pictures to show you the wonderful breakfast. Still, after this post, I think that I’ll run to the butcher again and buy another piece of meat because it’s really good, and after it cools down, instead of sausages; then I’ll post pictures too, just so you can understand a little what I mean.
Now I really have to stop, because I’m choking on as much appetite as I made :).
