We always have some kind of roast for main course on New Year’s Eve. And you cannot find a better occasion to show your friends that you can cook the perfect meat! It’s time to impress some people!
My problem has always been that I found cooking meat to be a lottery! Sometimes I was really successful and ended up with nice and tender meat where as other times my meat was poorly cooked, either under cooked or over cooked and certainly not something that would impress anybody. I always had Søren prepare the meat when we had people over for dinner which really annoyed me.
But then I learned how to interval cook my meat and boy, did things just get easier! When you interval cook your meat, you get the perfectly cooked and tender meat – every time! Instead of you meat being all brownish, you get beautifully red meat. No more lottery!
Interval cooking takes longer time than regular cooking and it requires a bit more effort on your behalf. But your result will be all worth it! Trust me on this one!
INTERVAL COOKING – MEAT FOR 6-8 PERSONS
- 1 roast (tenderloin, rump roast or similar) – estimated 800-1000g
- salt and freshly ground pepper
- butter or coconut oil for frying
2. Preheat oven to 400°F/200°C.
3. Start by browning your roast on all sides on a warm skillet with plenty of butter or coconut oil. Sprinkle salt and pepper over the roast.
4. Place your roast in a greased oven dish and put it in the preheated oven for 7-8 minutes.
5. Now take the roast out and let it rest for 10-15 minutes at room temperature.
6. Repeat this 3-4 times until your roast has a centre temperature of 140-160 degrees (or the temperature of your liking). Allow the roast to rest for an additional 15-20 minutes until you slice it up.
That’s how easy it is! You won’t go back once you’ve tried it!
LOOKING FOR MORE INSPIRATION FOR THE NEW YEAR’S EVE MENU:
Dessert: Raw chocolate tart