get a nice prime rib (no bone) or rib eye roast
generously rub it with dijon mustard and cracked peper corns
roast it until medium rare. remove it from the roasting pan.
get a mixture of beef broth and red wine and deglaze the roasting pan
server the roast beef like a steak, cut thick and about 16 Oz. pour some juice from the pan over the steak.. hmmm heaven
oh for the baked tater, poor some of the juice in the potatoe before you top it with some sour cream...
damnit now i'm hungry!
