Roast beef

Let the largest part of the butter get hot and brown in a pan.

Rub the meat with pepper and put the meat in the hot butter.

Brown the meat fast on all sides, care not to puncture the meat.

Add the rest of the butter and sprinkle salt over the roast beef.

Let the roast beef, covered and while turning bit by bit, fry over low heat another 20 minutes. The meat must remain red inside.

Let the roast beef rest for 15-20 minutes in a preheated baking oven of 100°C/210°F and wrapped in aluminium foil before cutting to let the juices redistribute.