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Grandmother's Roast Beef

Name: Grandmother's Roast Beef
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: European
Ingredients: 2 EL Butter (Melt some of it over the meat before serving.); 2 EL Clarified butter; Pepper (1 pinch); 4 Roast beef (beef steaks) (250 g each; well-aged and with a fat rim.); Salt (1 pinch); Broth (For deglazing the pan juices; quantity and type not specified.)

Beef steaks with a fat rim are seasoned on both sides, seared in clarified butter, and slowly cooked in the oven. Well-aged meat is important for success according to the source; butter is melted over the meat before serving.

4 servings75 minEuropean

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Ingredients

2 EL Butter (Melt some of it over the meat before serving.)
2 EL Clarified butter
Pepper (1 pinch)
4 Roast beef (beef steaks) (250 g each; well-aged and with a fat rim.)
Salt (1 pinch)
Broth (For deglazing the pan juices; quantity and type not specified.)

Steps

1
Tenderize the meat. Season both sides with salt and pepper. Make two cuts with a knife into the fatty edge of each steak.
2
Heat the clarified butter in a pan and sear the steaks well on both sides.
3
Deglaze the pan juices with broth and allow it to reduce. The source specifies neither the quantity nor the type of broth.
4
Slowly roast everything in the oven for about 60 minutes. The source does not specify an oven temperature.
5
Melt some butter over the meat before serving.

Notes

The source recommends using well-aged meat with a fat rim. It does not specify the quantity or type of broth or an oven temperature; a comment also asks about these details and whether the meat should be removed while the liquid reduces, but the source provides no answer.