How to make it

  • 1. Trim fat and sinew from beef. Tie with cooking string every inch or so to help beef keep its shape during cooking. Rub beef with pepper.
  • 2. Combine wine, mustard, Worcestershire sauce, honey, pepper flakes, salt, garlic and bay leaves in a deep ceramic dish. Add beef. Turn to coat in marinade, or use the resealable plastic bag trick. Refrigerate, turning occasionally, for at least 4 hours, overnight is better.
  • 3. Preheat oven to 400° F (200°C). Remove beef from marinade. Pat-dry.
  • 4. Heat butter and 1 Tbs. of oil in a large frying pan over high heat. Add beef. Cook, turning, for 5 minutes or until all sides are browned. Set aside.
  • 5. Combine remaining 1 Tbs. of oil, and salt and pepper in a bowl. Add onions. Toss to coat in oil. Arrange onions in the center of a lightly greased roasting pan. Place beef on top of onions. Roast for 55 minutes for medium rare (this should be about 110° F. or 43° C. on an instant read thermometer and is my personal choice), 1 hour to 1 hour 15 minutes for medium and 1 hour 15 minutes to 1 1/2 hours for well done.
  • 6. Remove from oven. Cover with foil, let stand 15 minutes. Remove string. Slice. Serve with onions and horseradish.
  • **The BBQ option: Get your wood fired BBQ up to temp, add some soaked hardwood chips to the coals, hook-up your instant-read thermometer and smoke/roast the beef to desired internal temp. You won’t get heaps of smoky flavor in just 55-60 minutes but enough to give the roast that “cooked outdoors” taste.
  • Served this with skin on new spuds, steamed and mashed. Add some steamed chayote squash (locally called Choka) in drawn butter and a nice salad, some crusty bread and you’re laughing.

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