Fillet of beef in a rosemary crust: Stage 5
...all over.
Important: this searing is not meant to cook the meat, just give it a good colour all over (to chefs, this is "marquer en cuisson").
Remove the meat from the frying pan and leave to rest while you roll out the dough.
Important: this searing is not meant to cook the meat, just give it a good colour all over (to chefs, this is "marquer en cuisson").
Remove the meat from the frying pan and leave to rest while you roll out the dough.