Ingredients
mustard – 3 tbsp.
minced garlic – 1 tsp.
dried paprika – 2 tbsp.
vegetable oil – 4 tbsp.
black pepper – 0.5 tsp.
beef (loin) – 1 kg
salt
Step by step recipe
Wash the loin, remove all membranes, tie with twine. Mix vegetable oil, paprika, mustard, minced garlic, ground black pepper and salt in a bowl. Rub the prepared tenderloin with this mixture and leave in the fridge for 2 hours. Heat vegetable oil in a large frying pan. Fry the sirloin on all sides until crispy, then transfer to a baking tray and place in a preheated 220°C oven. Cook for 20-25 minutes. It is best to use a meat thermometer to check if the roast beef is cooked through. Take the meat out of the oven, remove the twine, cover with foil and leave for 10 minutes. Slice thinly and drizzle over the juices.