1 Cook it slow and low! Let it Rest! We suggest at least 20 minutes or so after cooking –so the juices have time to redistribute into the meat.

2 When making roast beef, a little rubbing, say with some mustard, kitchen-garden herbs like rosemary or thyme goes a long way in lending flavor to the roast - while preserving its natural deliciousness.

3 A petit amount of French mustard. A pinch of salt and pepper. Some minced garlic and onion. Combine and brush evenly over a tenderloin roast. Cook to your desired taste. We opt for around 45 minutes in a 425◦ oven. Yum!

4 We like to serve our roasts ‘Au-jus’ which translates from French to “with juice”. Au-jus is a broth-like gravy made from beef juices left over from cooking. Adds flavor without compromising the rich taste of the beef. D-e-l-i-c-i-o-u-s or shall we say, delicieux!