This dish is dedicated to my Mama Claudia who has made the yummiest roast beef I have ever had. I remember that this was a staple we would often enjoy with friends for a Sunday meal π©π»βπ³
I would watch her slice the juicy pink meat and steal a piece when she would look away (I guess I always knew whatβs good π) and was amazed how something so simple could be so tasty!
Today my mom showed me how simple it is to turn a great piece of meat into a nourishing meal, thank you Mama π₯°
You only need a handful of ingredients to feed 2-3 hungry humans π:
1) a grass fed and finished beef tenderloin roast, (about 2 lbs) π₯©
2) grass fed tallow or ghee for frying π³
3) flaked sea salt and black pepper for seasoning π§
4) grass fed butter for serving π§
Begin by preheating the oven to 450Β°F and heat up the cooking fat in an oven safe dish.
Next, sear the meat on each side until itβs a nice brown color, then season it with salt and pepper and pop it into the preheated oven
Cook the meat for 20-30 minutes depending on how well youβd like it done. I prefer mine rather rosey so I cut off a piece after 20 minutes and put my parents back in. The meat does continue to cook after you remove it so beware and I would tend to take it out sooner than later π©π»βπ³
Lastly, thinly sliced it against the grain and serve with the meat juices and grass fed butter π
