Not eating meat is a decision,
eating meat is an instinct.
– Denis Leary –
I am not a vegan and supposedly I will never become a vegan. Either eating meat is an instinct or something totally different, but I just love it (though I painfully well know that some producers keep their animals under very poor circumstances and treat them badly).
Of course we make a lots of different kinds of tasty vegetable dishes, but the very thought of eating only vegetables feels just impossible. The world is so full of delicious dishes made of meat that make my mouth water just thinking about them. On the other hand I have to say that a dinner made of meat isn’t perfect if there are no vegetables or root vegetables on the side.
This roast beef is absolutely one of the best beefs I’ve ever eaten. Serve it with spiced smetana sauce, oven baked potato wedges and fresh salad.
The recipe for smetana sauce can be found on this page after the roast beef.
The recipe for potato wedges can be found here.
PORTION: 4 servings
TIME TO MAKE: preparation 15 minutes, baking 30-40 minutes, seasoning 3 hours
- 500-600 gr beef tenderloin or sirloin fillet
- about 1 teaspoon of black pepper
- about 1 teaspoon of white pepper
- about 1 teaspoon of green pepper
- about 1 teaspoon of rose pepper
- sea salt
Preheat the oven to 160°C (320°F)
On a hot pan sear the fillet quickly on each side
Grind all the peppers in a mortar and rub evenly all over the fillet.
Bake in the oven in a suitably sized tray or baking dish for about 30-40 minutes.
After baking rub plenty of sea salt evenly all over the fillet. Wrap the fillet into a towel moistened with cold water and let it rest in a fridge for about 3-4 hours.
Before serving cut it in very thin slices and decorate to your taste for example with basil leaves, cherry tomatoes, grapes or capers.
Serve with smetana spiced with chili, garlic and salt and with oven baked potato wedges.
- 200-400 gr smetana
- 1-2 garlic cloves, minced
- a small pinch of salt
- a small pinch of chili powder
- 2-3 teaspoons of paprika powder
Mix all the ingredients in a suitably sized bowl and let the mixture rest a while in a fridge.