This recipe serves two.
Beef roast (2lbs)
Butter (1 stick)
Fresh garlic (about 2 tablespoons)
In a cast iron skillet, heat bacon grease on medium high. Preheat oven to 450. When the grease is near smoking place roast in the pan. Brown the roast for 2 minutes on each side. Put it in the hot oven for 10 minutes. Take it out of the oven and let rest (in the pan!) for 10 minutes.
Slice it up into about ¼ to ½ inch slices. Do this in the pan, if possible, you want all the juices in there. Then remove the slices (but not the juice) to a plate. Put the butter in the pan and heat on medium. Slice up the garlic and toss it in. let the garlic cook for about 2 minutes while you salt and pepper the beef slices. Toss in the beef, add a healthy amount of lemon juice and Worcestershire sauce. Let the cook for about 2 or 3 minutes. Flip all the meat. Cover and turn the heat down to it’s lowest setting for a few more minutes.
The meat should not be anywhere near done when you take it out of the oven. While it rests, it will cook more, but it should still not be quite done to rare when you slice it up. If, for some reason, it is further along than it should be when you slice it, put the lemon juice and Worcestershire in the skillet for about a minute, before you put the meat in. Then turn off the heat (the skillet will retain the heat), toss the meat in and turn immediately to coat both sides.
Rinse the strawberries and place them on two plates (about 2 or 3 good handfuls each). Place half the meat on each plate. Spoon some of the sauce over the meat. It will run over and get on the strawberries. That’s good, but don’t drown them. Put the rest of the sauce in small bowls for dipping the meat.