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Beef is juicy and soft in pieces in the oven

Cooking recipes / Top Picks / Meat in the oven

3 servings
1 hour 20 min

Beef tenderloin - 300 grams, Vegetable oil - 15 grams, Thyme, thyme - 1 tea liter, Ground black pepper - to taste, Salt - to taste, Champignons - 150 grams, Cream - 200 grams, Hard cheese - 70 grams, White wine - 1 pillar, Vegetable oil - 1 pillar, Ground black pepper - to taste, Salt - to taste

How do you bake juicy and soft beef with pieces in the oven? Prepare the ingredients. It is better to take chilled meat, it will be juicier. For this dish, choose a young beef tenderloin or veal.

Wash the meat, dry and cut into portions 3-4 cm thick. It is better not to cut into too thin pieces, since such meat can become dry during the cooking process.

Sprinkle the beef with thyme, pepper and salt. You can choose any favorite meat spices to your taste.

Fry chunks of beef in vegetable oil over high heat, one side for 3-4 minutes. Then on the other side another 2-3 minutes. It is important to preheat the pan with butter! To check if the pan has warmed up enough, lower the shoulder blade into it. If bubbles gather around the shoulder blade, then it's time to lay out the meat. At this stage, we only seal the meat on two sides so that all the juices remain inside when baked.

Transfer the meat to a foil-lined baking tray and place in a pre-heated (10-20 minutes before baking begins) oven at 180 ° C for about 25-30 minutes. Time and temperature are indicated approximately, focus on the features of your technique. After the baking time has elapsed, check one piece carefully, piercing it with a knife: if clear juice flows out, the meat is ready.

Make the sauce. You can come up with different options for sauces for such meat, but I settled on creamy mushroom. The sauce, like any side dish, can be made while the meat is baked in the oven.

Wash the mushrooms, dry and cut into small cubes.

Grate the cheese on a medium grater.

In a frying pan in vegetable oil, fry the champignons for 5 minutes.

Pour in the wine and simmer for about 3 minutes until the liquid has evaporated. Wine can not be used, but add meat, vegetable or mushroom broth instead.

Add the cheese to the pan. Put the mushrooms on a low heat, stirring until the cheese is completely melted.

Pour in the cream. Simmer, stirring, for about 4 minutes.

At the end, salt and pepper the sauce.

Place pieces of hot beef tenderloin on a plate, pour over the creamy mushroom sauce and serve. Enjoy your meal!