Well, Mr. Ahi Tuna Man decided to jet set off to Key West for the weekend (The nerve of him!), so I was left to my own devices for Sunday night dinner. What to do… What to do? Well, luckily I had a little horseradish sauce and some cute little Yukon Gold potatoes left over from a quick mid-week salmon meal (Side note: I hate salmon normally, but this crap was delicious. I should’ve taken pictures and written down how I made it, but I was sick with a very bad cold, and I was also very hungry and had little patience for these things in my sinus pressurey state. Someone may have gotten hurt. Next time. I promise.), so I did what any red-blooded American woman would do in this situation: I bought myself a giant hunk of red meat.
*insert manly grunts that are still sorta somehow feminine-like here, like if Wilma Flintstone grunted over a Brontosaurus Burger*
I’ve never been a big fan of the beef roast, because I used to have a tendency to dry it out and be required to then dump a giant puddle of Worcestershire sauce on it, but NO MORE! I discovered the secret to great beef roast. Wanna know it? Come closer. A little closer. *forehead flick* HAHAHAHAHAHA! Gotcha! Anyhoo… I discovered the answer is to keep it simple, stupid. No, you’re not stupid. It was an expression. You’re just a little slow. And that’s ok. So like I was saying, a little butter, a little soy, bada-boom bada-bing (Or some other less Italian expression, because this is beef, not pasta, silly.), and here you have it!
Here’s My Beef!
Prep time: Stupidly fast.
Cooking time: 50 minutes or so, depending how bloody you want your hunk o’ red meat.
Stuff you need:
- 2 – 3 lb beef tenderloin roast
- ½ cup melted butter
- ¾ cup soy sauce
What you do:
- Preheat oven to 350 degrees.
- Combine butter n’ soy in small bowl
- Throw beef roast in a shallow glass baking pan.
- Dump butter mixture directly on top of roast. Make noises like your beef roast is having a lovely day at the pool.
- Stick it in the preheated oven for 10 minutes or thereabouts, then flip that puppy over so the other side gets some buttery soy sauce lovin’.
- Continue baking for 35 minutes or so, or to desired doneness, basting occasionally with all the fattening and delicious butter, because butter is our friend. Write that down.
- Let your meat rest (Because it’s exhausting swimming in soy.) for 10 minutes or so.
- Slice that sucker up and enjoy that meat in your mouth.
BUT WAIT! There’s more!
As an added bonus, here’s the recipe for my horseradish sauce, because it’s really pretty yummy with this:
- ¾ cup sour cream
- ¼ cup prepared horseradish
- 1 teaspoon minced fresh dill
- A little lemon zest (I didn’t measure it, really, I just zested that sucker until it looked about right. Don’t make it too lemony, because gross. Don’t screw it up! No pressure.)
Combine all the stuff in a bowl, and that is all!
Saucing up your meat is completely optional. But I highly recommend it.