Place a well “hung” boneless ox loin in the frying pan with the fat side down, pour enough boiling hot butter over it, pepper and salt. – Put it on the stove heated up to 250 °C and roast it for 15 minutes with continuous watering. Then turn it over and roast it at reduced temperature (125 °C) for another 25 to half an hour. 20 minutes before the end of the cooking time, add the mirepoix (diced root vegetables) (roasted vegetables). After removing from the roasting pan, do not cut on the spot, otherwise all the juices will run out and the meat will turn gray. Let the roast rest for 10 minutes. – You can also roast the roast beef very well on the broiler, then use the dripping fat for the dripping cake.