Preparation:

In a roasting pan combine the onions, tomatoes, oil, salt and pepper to taste and roast the mixture in the middle of a preheated 500° F oven for 10 minutes. Stir the mixture, put the beef, seasoned with salt and pepper, on top of vegetable mixture and roast for 15 minutes.

Reduce temperature to 350° F and roast the beef for 12 minutes more per pound, or until a thermometer registers 130° F, for medium-rare meat.

Transfer the beef to a cutting board and let it stand for 30 minutes.

Transfer three fourths of the onion mixture to a bowl and set aside, keeping it warm.

To the mixture remaining in the roasting pan add the flour and cook the mixture over medium heat, stirring, for 3 minutes. Whisk in the broth, water, Worcestershire sauce and any juices that may have accumulated on the cutting board and simmer the gravy, scraping up the brown bits, for 10 minutes. Transfer the gravy to a small saucepan and skim the fat from the top.

Carve the beef, arrange it on a platter with the reserved onion mixture. Bring gravy in saucepan to a boil and transfer to a gravy boa Tbsp Serve the gravy with the beef.

Servings: 6 to 8
Source:
Submitted by: Recipe Group Member
Date:

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