Beef Tenderloin Roast
Beef provides a substantial protein base, while lard and butter keep the roast juicy. High-heat browning creates a savory crust, and the pan juices with bone broth form the sauce. A rosy center keeps the large cut tender.
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4 kg
Servings: 4 (1 serving ≈ 205 gram)
Digestion time: 24 hour
Complete protein: ✔
Rinse the beef (500 g), pat it dry, and remove the membrane. Rub it with salt (to taste), place it on thinly sliced lard (50 g), and pour over the melted butter (20 g).
Brown the meat over very high heat for about 20 minutes, basting it with the butter.
Loosen the pan juices with boiling bone broth (125 g) and serve them with sour cream (125 g).
Slice the roast after a short rest; the center should remain pink but not raw.
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