Wash meat (sirloin, ribeye, tenderloin), remove tendons, add salt, place the whole piece on a heated skilled with butter and fry a little. Then put it in the oven and cook until ready. Every 10-15 minutes, pour meat over with juice that is forming. If there is not enough juice, add broth or water. Frying time depends on desired state of roast beef – well-done, medium or bloody.
When roast beef is ready, remove it from skillet, slice and put on a plate. Carrots and sweet peas with butter, potatoes (boiled, fried, in milk or mashed), horseradish can be served as garnish. Pour meat over with strained frying juice and melted butter.
Separately serve cucumbers and green salad.