1. Place rack in middle of oven. 2. Preheat to 450F. 3. In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water. 4. Season to taste and roast for 10 minutes. 5. Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer. 6. Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat. 7. Transfer to a cutting-board and let stand 30 minutes. 8. Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered. 9. To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes. 10. Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes. 11. Transfer to a small pan and skim off fat. 12. Just before serving, carve beef, arrange on platter with reserved onion mixture. 13. Serve with gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
