or beef as a butter delivery system
Butter and beef? (you may ask bewildered) A heart attack on a plate you say? Nonsense! There's no need to run in fear! The roast can't possibly soak up all that butter... I don't think. Still, maybe don't eat it every day, just in case. Simply remember - all things in moderation - and such health concerns can be laid to rest peacefully in the back most part of your mind as you prepare to enjoy this richly delicious meal.
Now that we have that out of the way, take a couple of deep breathes and that butter induced panic will pass, if for some reason that twinge of panic just won't leave your mind (and I say mind because that sentiment is most certainly not coming from your stomach) serve it up with a big bowl of steamed broccoli and you'll be just fine. And another thing - don't let the word "roast" intimidate you, anyone can make this dish, that's part of what makes it so delightful! You'll be surprised at your mad skills in the kitchen when you're done. Brace yourself now - we're about to dive in..
Simple may not be a good enough word, here's all you'll need:
2 lb tenderloin roast
1/2 cup butter, melted
1/2 cup soy sauce
6-8 small golden potatoes, quartered
1. First you'll want to preheat the oven to 350 degrees, there's no need to ease the roast in, shock treatment will work just fine. In a deep baking dish, mix together the melted butter and soy sauce until well blended.
2. Next you'll want to add the roast, if there is a thin "tail" at one end just tuck it under so the thickness is consistent throughout (you don't want to waste that beefy goodness to unnecessary cosmetic surgery do you? I thought not). The tail side should be up at this point, a little indecent perhaps but it's for the best. Then add the potatoes, already cubed, to the baking dish so that they can snuggle up to the roast while greedily saturating themselves with buttery flavors of their own.
3. Place the baking dish in the oven and cook for 10 minutes, then carefully flip the roast over so it is tail down and continue to cook for 30-40 minutes. Kindly come back about halfway through and lovingly baste with that delicious sauce. You'll want to adjust the cooking time for desired rawness, at this length of time the roast comes out medium well but amazingly moist, and this is coming from a hardcore "medium" steak kind of girl.
4. Once the roast is done let it rest in the sauce for 10 minutes. Then remove and slice across the grain, so as not to upset the delicate balance with rough textures.
Serve this tender roast drizzled with sauce and accompanied by the potatoes, along with a vegetable or two if you must, and viola! A four ingredient dinner with all the flavor of its seasoning doused counterparts. Now all you have to do is enjoy and smile knowingly to yourself, as you let a wave of self-confidence wash over you, while listening to the oooohhh's and aaaaahhhh's coming from around the table.