1 hour before roasting the meat, sprinkle with salt and pepper before covering with the thin sheets fat and tying with string. Preheat the oven to 500F. Place the roast in an oven pan. Roast and when the fat is rendered, pour it off and add 1/2 cup water. Finish cooking. Turn off the oven and let the roast stand for 5 to10 minutes. Carve it on a board, collecting the juices that run out and adding them to the oven pan. Scrape the pan with the back of a fork to losen all the browned bits. Add spoonfuls of boiling water if necessary and the butter. Serve the meat on a hot serving platter and the sauce in a sauceboat.
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3 1/2 lbs tenderloin (fillet) or sirloin
thin sheets of fat
salt, pepper
5 tbsp unsalted butter
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5
mn
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35
mn
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Count on cooking the beef 25 minutes, about 10 minutes per pound, 30 to 40 minutes.
