Food

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seager in reply to @Saffronspokes

Thanks! My main issue is our oven doesn’t do high temp so to get some sort of crust I’ll probably have to finish in a pan of sorts.

As long as the meat can rest, tented in tin foil for an hour or so then it should be all good.

This is a bit of a coup for me as my other half isn’t a huge fan of steak..

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Tenderloin in reply to @seager

Should be fine to finish in the pan or if you had one a bbq would work well too

Slow cook renders fat nicely and resting key for tenderness - the ripping hot to crust. Oven is a less fussy way of doing this but can be recreated with pan

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