The base of this dish is a good quality product, easily recognizable by a recognized supply chain and origin. There are many ways of getting the cooking on point according to your desired temperature. The technique I used here was a 90-100 ˚C olive oil bath until the core temperature reached 55 -58 ˚C for medium to rare. The advantage on this cooking method is that the meat cooks very slow, allowing to keep the moisture and therefore flavour locked inside the meat, for a juicy and tender texture, packed with natural taste. Follow the below temperatures as an overview if you wish to cook the meat less or more but more importantly, not dry:
Rare: 52 – 54 ˚C core temperature
Medium to Rare: 55 – 58 ˚C core temperature
Medium: 59 – 61 ˚C core temperature
Medium to well: 62 – 67 ˚C core temperature
Well Done: 68 – 71 ˚C core temperature
Everything above 71 ˚C will be dry.
My tip:
This method works with any kind of tender cut from of red meats like lamb, beef, duck etc. Check out my website about cooking temperatures for other meats and fish or contact me for more hints or inquiry: www.moi-photography.com/oui-chef