Preheat oven to 350. Mix some olive oil, lemon juice, thyme, salt, and pepper and cover the roast with it. Fresh branches of rosemary on top are also nice. Roast for about 45 minutes a pound.
Preheat oven to 450. Wipe off the meat with paper towel. Salt it and cover with freshly ground pepper. Cook for 25 minutes at the high heat, then reduce to slow, 300, and continue cooking for a total cooking time of 20 minutes per pound for medium rare. Remove from oven and let stand, covered with aluminum foil, while making Yorkshire pudding.
2 eggs 1 cup milk 1 cup flour 1/2 tsp salt
Preheat oven to 450. Beat eggs with milk. Stir flour and salt into egg mixture and beat until well blended. Heat an 11 x 7 or so pan or pyrex dish with 1/4 or 1/2 cup of the drippings from the bottom of the roast beef pan. Pour in pudding mixture and bake ten minutes. Reduce oven temperature to 350 and bake 15-20 minutes more, until puffy and browned. Cut in squares and serve with roast beef.
Buy about 2 pounds tenderloin filet. Preheat oven to 425. Rub meat with softened whipped butter. Season generously with salt and pepper. Place a few sprigs of fresh tarragon on top. Place in small roasting pan or pyrex dish. Bake for 10 minutes. Reduce heat to 350 and cook another 25 minutes. Remove from oven and let stand for 10 minutes before slicing, if possible. Serve cold on a bed of arugula, perhaps with Champagne Dressing.
My single most useful recipe.
3 egg yolks
1 tablespoon Dijon mustard
1/2 cup champagne vinegar
2 cups corn oil
Combine egg yolks, mustard, and vinegar in bowl of food processor and season to taste with salt and pepper. Process for one minute
With motor running, dribble in the oil in a slow steady stream. When all the oil is incoporated, scrape down the sides of the bowl and taste. Correct seasoning (it should be tart) and re-process to blend. Transfer to storage container and refrigerate until ready to use.
Salt and pepper inside and out. Rub skin with olive oil. Squeeze lemon into cavity and stuff with lemons or stuff with fennel. Roast 2 hours in 350 oven, basting as often as possible.