The meat parry and the layer of fat above carefully cut diamond-shaped (caution here: Do not cut into the flesh!). In a sufficiently large pan the meat around in sufficient fry grease. Then add salt and pepper, place in the oven preheated to 200 ° C oven and turn down to 160 ° C.
Check the internal temperature with a meat thermometer: when 50 ° C is reached, turn off the oven, the meat but leave it inside for so long, until a core temperature of 57 ° is reached. The exact time depends on the thickness of the meat piece.
Because it already had the rest in the oven, the meat can be served with this method immediately. But it also tastes cold, sliced thin.