Here's what you are looking at.
A $10.00CND "rôti de boeuf" (I guess that's a roast beef, though I always thought a roast beef is waaay bigger... anyways).
Browned on all sides in a hot cast iron pan with butter (had no pork fat... as if I ever would...)
Placed in a roasting pan lined with two onions copped up and more garlic cloves than I could count, crushed. Salt and pepper, covered in tin foil, in the over for 40-45 minutes.
Took it out, reduced the juices/onions/garlic with some wine and dijon mustard.
Slice, serve and moan.
