Preparation time: 30 minutes

Cooking time: 50 minutes (about 3 cm thick)

Blast chilling time for marinating: 30 minutes

Blast chilling time: 1 hour and 50 minutes

Shock freezing time: 55 minutes (slices about 0.5 cm thick)

  • Difficulty: Low

Ingredients for 4 people

800 gr magatello

1 shallot

250 gr of strawberries

1 bunch of radishes

1 glass of red wine

Balsamic vinegar

1 clove of garlic

5 sprigs of rosemary

3 juniper berries

Extra-virgin olive oil

Salt and pepper


Chop the rosemary with knife, mix with juniper berries, add a pinch of salt and a bit black pepper, and cover with the mixture the piece of meat.

Close with a plastic wrap and leave to rest the magatello in the pre-cooled Freddy with the blast chilling for 30 minutes.

While washing the strawberries, cut them into pieces and keeping aside 4 whole strawberries, and cook them in a pan for ten minutes with a chopped shallot, red wine and a tablespoon of balsamic vinegar. Then blend everything until you get a cream and cool in Freddy with the function of blast chilling for about 10 minutes then keep it in the refrigerator until use.

Remove the plastic wrap from magatello, brown it in a pan with a drizzle of oil and a clove of garlic for 3-4 minutes, then continue cooking in the preheated Freddy with the function of cooking at low temperature at 85ºC for about 50 minutes (you can use the automatic heart probe function and set 55C to the heart).

After cooking, cool the roast beef in Freddy with the function of blast chilling for 1 hour and 50 minutes, then cut into slices and serve with strawberry cream and radishes cut into thin slices.


The blast chilling of the roast beef, freshly cooked, will allow you to eat it immediately cold or to keep it in the refrigerator for a whole week, fresh as just done.

You can also cook and freeze roast beef, either whole or already sliced, and then store it in the freezer for up to 8 months.