Carnivore Roast Beef in Cream Sauce

Carnivore Roast Beef in Cream Sauce

This recipe is simple yet indulgent, featuring melt-in-your-mouth roast beef served in a rich, savory cream sauce. The sauce is made with heavy cream, butter, and a touch of seasoning, offering a rich, comforting flavor that complements the beef perfectly.

Ingredients:

For the Roast Beef:

• 2 pounds (900g) of beef roast (eye of round, sirloin tip, or rib-eye work best)
• 2 tablespoons olive oil or melted butter (for searing)
• Salt and pepper, to taste
• 1 tablespoon garlic powder (optional)
• 1 tablespoon dried thyme or rosemary (optional)

For the Cream Sauce:

• 1 cup heavy cream (or full-fat coconut cream for a dairy-free option)
• 2 tablespoons unsalted butter
• 1/4 cup beef broth (or bone broth for extra richness)
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)
• 1 teaspoon Dijon mustard (optional, adds a bit of tang)
• Salt and pepper, to taste
• Fresh herbs for garnish (optional, thyme or parsley works well)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) for roasting the beef.
2. Prepare the Roast Beef:
   • Pat the roast beef dry with paper towels. This helps with a better sear. Rub the entire roast with olive oil or melted butter, and season generously with salt, pepper, garlic powder, and dried herbs (if using).
   • In a large skillet, heat a couple of tablespoons of olive oil or butter over medium-high heat. Once hot, add the roast and sear it on all sides for about 3-4 minutes per side, or until it forms a golden-brown crust. This step locks in the flavors and juices.
3. Roast the Beef:
   • After searing, transfer the roast to a roasting pan or a baking dish. Place it in the preheated oven and roast for about 25-30 minutes for medium-rare, 35-40 minutes for medium, or longer if you prefer your roast cooked more well done.
   • Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C).
   • Once the roast reaches your desired temperature, remove it from the oven and let it rest for 10-15 minutes before slicing. Resting ensures that the juices redistribute, keeping the meat tender and juicy.
4. Make the Cream Sauce:
   • While the roast beef is resting, prepare the cream sauce. In the same skillet you used to sear the roast (with the rendered fat and bits of beef), add the butter and melt it over medium heat.
   • Once the butter is melted, pour in the beef broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. These bits, called fond, add incredible flavor to the sauce.
   • After the broth has reduced by about half (in 2-3 minutes), add the heavy cream and bring the mixture to a simmer again. Stir frequently until the sauce thickens to your desired consistency (about 5-7 minutes).
   • Season the sauce with garlic powder, onion powder, Dijon mustard (if using), salt, and pepper to taste. The mustard adds a subtle tang that balances the richness of the cream.
5. Serve the Roast Beef:
   • Slice the rested roast beef thinly against the grain. Arrange the slices on a serving platter or individual plates.
   • Pour the creamy sauce generously over the sliced beef. If desired, garnish with fresh herbs like parsley or thyme for a pop of color and flavor.
6. Optional Side Dishes:
   • If you’re looking for a side to pair with this dish, try serving it with a simple side salad, roasted vegetables (like asparagus or Brussels sprouts), or a cauliflower mash for a truly carnivore-friendly meal.

Tips and Variations:

• Beef Options: If you want to mix things up, you can also use other cuts of beef like flank steak or tenderloin, but they might require different cooking times.
• More Flavor: For a more intense flavor, marinate the roast overnight with garlic, fresh rosemary, or thyme, and a little olive oil before cooking.
• Dairy-Free Option: If you’re following a dairy-free carnivore version, replace the heavy cream with coconut cream and use dairy-free butter or ghee.

Storage:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cream sauce may thicken slightly after cooling, but you can easily reheat it on the stovetop over low heat, adding a little extra beef broth or water if needed.

Final Thoughts:

This Carnivore Roast Beef in Cream Sauce is an indulgent, comforting dish that’s perfect for a hearty dinner. The tender beef paired with the rich, creamy sauce is a simple yet elegant meal that will satisfy even the pickiest carnivores. Enjoy!