Roast Beef ala Bucharest / Friptura de vitel ca la Bucuresti

Directions

Buy a large piece of roast beef, trimmed of fat and bone, and have the butcher flatten it.
Season with pepper and salt and interlard with fresh strips of bacon. Let stand for 2 hours. Place the meat on a grate with a pan underneath to catch the drippings and juice.
Add a little beef stock and 3 tablespoonfuls of cream to the pan. Baste frequently with this sauce until the meat is tender. When the meat is done, remove to a board and continue to cook the sauce until it is a nice reddish brown.
Add 3 table-spoonfuls of cream and the juice of one lemon and if needed, a little salt. Continue to cook a little longer. While the sauce is cooking, cut the roast on the board into thin slices and arrange on a large heated plate.
Squeeze the juice of a lemon over die slices, pour on the sauce from the pan and sprinkle with finely chopped parsley and chives.
Garnish with red beets, fried potatoes and mustard.