Here we find a most excellent sirloin of beef roast. The sign said it was grass fed & had a range to roam around in or on. Let the little dear come to room temp first. Wash, dry, install the extra virgin. Fleur de sel straight from Paris. Laura gifted it to me a while back and have been using it sparingly. Anyone know where she went? I hope all is well. Okay, so we have the oil, salt, fresh rosemary & creamy white pepper corns from my good friend Rob over at Salt Traders. He’s got some seriously badass product over there for sure. Carefully lay 3 bacon rosettes on top, I had to use a toothpick to hold in place. The bacon is some of Fatted Calf’s finest and has a nice firm texture, hence the toothpicks.
Introduce your work of art in to a cast iron pan with a trivet below. This goes in a preheated 375 degree oven, on the bottom rack until about 130 degrees internal temp (kinda on the juicy rare side). Check temp at 40 minutes, just to see. Pull, let rest for about 10 minutes, slice as thin or thick as you wish. Mines is about 1/4″, dredge each slice in juices that flow from hunk. Serve with pride!
Oh, and since I only used 3 slices, I decided to cook up the rest to a medium rare.

Serve as Hors D’oeuvres, people will love you.
Ya know, the roast tasted like really good, mild beef. Not all grassy, must have been finished with a little corn, eh. Thank you! Not bad for a little Wednesday meal, eh?
xo, Biggles