Beef Chunks with Garlic and Rosemary

Name: Beef Chunks with Garlic and Rosemary
Total time: 20 min
Yield: 3
Ingredients: 600 g Beef; 50 g Butter; 1 head Garlic; 2 sprigs Rosemary; 1 tsp Salt; 0.5 tsp Pepper blend; 1 tsp Dried herbs

20 min

Large pieces of beef roast with cubes of butter, half a head of garlic and a sprig of rosemary. Ten minutes at a high temperature and the meat stays pink inside.

Ingredients

3 servings

Beef(tenderloin, cut into large chunks)600 g

Butter(cubed)50 g

Garlic(halved)1 head

Rosemary2 sprigs

Salt1 tsp

Pepper blend0.5 tsp

Dried herbs1 tsp

Instructions

Line the basket with baking paper and lay the beef chunks out in a single layer.

Tuck the cubes of butter and the halved head of garlic between them.

Season with salt, pepper and herbs and lay the rosemary sprigs on top.

Cook at 190 °C (374 °F) for 10 minutes — a crust forms outside while the meat stays juicy within.

Serve right away, spooning over the buttery meat juices from the basket.

💡Tip

Cut the pieces the same size

They then finish at the same time and none of them dries out.

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