- 3-4 lb beef for roasting
- 2 sticks of butter
- 1 tablespoon of olive oil
- 1 sweet onion
- 3 teaspoons of pepper
- 2 teaspoons of kosher salt
- 2 teaspoons of ground cumin
- 4 carrots
- 1/2 pound of fresh string beans
- 1/4 cup of hazelnuts
- 2 teaspoons of your favorite balsamic vinegar (I used Cranberry tonight)
Take your roast beef and take the pepper, salt and cumin and rub all over the beef. You then take a glass dish (oven safe) and put the beef in the pan. Take 1 stick of butter cut up and add to the pan along with the olive oil. You are going to cook this in an oven at 200 degrees for and hour. You take this out of the oven and place the beef on a cutting board, Add the onion (sliced up) and the other stick of butter to the dish and place the glass dish on top of your stove on low-med heat. Take the beef on the cutting board and slice up the beef into pieces, this should only of gotten heated and not cooked, the oven part is to marinate the flavors together. The stove top is to actually cook the meat to your liking. With a pair of tongs, cook the meat on one side for about 45 seconds then flip it. Take this and serve.
First peel your carrots and cut them into bite size pieces, boil them until tender about 25 minutes. Take the carrots out and drain, place in a large bowl to add the beans.
Take your sting beans and boil them in water for about 25 minutes. Take them off of the stove and drain add them to the bowl as well take the vinegar and add to the bowl along with the hazelnuts, toss around a few times and serve alongside of the meat. Enjoy!!!