Start with a first quality fillet....well tied with a twine but without fat. Ask your butcher to prepare it. Cover with mustard. Leave at room temp 20-30 mins. .
Cover well with mustard. U don't need neither salt nor pepper. They mustard will take care of that.
Put meat on a roasting tray.add 1/2 cup of water (this will not touch the meat). And put in a Cold oven. Convection bake. 140 C. 1 hr. put off the oven and leave the meat in the oven 20 more mins.
Take out and leave the meat to rest 10 mins Cut and serve.
Just delicious for those who like to eat meat. You can make it more cooked or more rare. But the idea is to start with a cold oven and continue on low temp. So heat is evenly diffused
As you c the meat is evenly cooked. No dark outer circle and no bleeding heart