Bought before Easter a large piece of beef and it turned out to be a great piece of tenderloin. True, he was small in length, but miss the opportunity to cook roast beef, I could not. Besides bookmarked for a long time was a suitable recipe. Again, it was the eve of Passover, and since the roast beef is served cold and should be in the marinade at least 8 hours, the fate of the cuttings was solved. To get a tasty, juicy roast beef, in any case, you can't use frozen meat. However, one may cook and fresh meat, it will be hard. To do so, roast a piece of tenderloin is wrapped in parchment and allowed to stand for 3-6 days in the refrigerator at zero temperature. My meat was 3 days. So, let's start. Tenderloin cleaned from films and grease on all sides with vegetable oil. Let it stand for 7 minutes.

Meantime, prepare the marinade: peel and crush the garlic cloves, remove the needles from the rosemary.

Mix vegetable oil, soy and Worcestershire sauces, add the garlic, rosemary and oregano

For caramel put the sugar into a pan, pour water and place on high heat. Caramel should thicken up to the consistency of thick syrup and become amber in colour.

Pour the caramel into the marinade, stir. Keep the marinade in a warm place, do not let him to cool down. I put on a warm burner of the electric stove.

Tenderloin sea salt and freshly ground black pepper. Pepper not regret.

Sear on all sides in a dry frying pan over high heat until Golden brown for 5-7 minutes. Then bring to readiness in a preheated 180*C oven for 5 more minutes. Focus on your meat for a thick fillet will take longer to cook. You can not pre-fry the meat and hold it under the grill at maximum temperature. Meat is ready when T inside it reached 50-55*C. If you are a fan of meat with the blood, cook it to a T 70-75*C.

Hot meat put in a bowl, slightly larger in size than the fillets, and pour the warm marinade. It should almost completely cover the roast. Cover the bowl with film and leave on the table to cool down. At night, remove the meat in the refrigerator. Marinate at least 8 hours, turning regularly.

Ready roast beef dry with a towel and thinly slice across the grain. It is served cold with various sauces - horseradish, mustard or light vegetable or leaf salads. In England roast beef is served with green peas.