INGREDIENTS

INSTRUCTIONS

In a roasting pan combine well the onions, the tomatoes, the oil, and
salt and pepper to taste and roast the mixture in the middle of a
preheated 500F. oven for 10 minutes. Stir the mixture, put the beef,
seasoned with salt and pepper, on top of it, and roast the beef and
the onion mixture in the oven for 15 minutes. Reduce the temperature
to 350F. and roast the beef for 12 minutes more per pound, or until a
thermometer registers 135F., 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 reserve it,  keeping it
warm, covered. To the mixture remaining in the roasting  pan add the
flour and cook the mixture over moderate heat, stirring,  for 3
minutes. Whisk in the broth, the water, the Worcestershire  sauce, and
any juices that may have accumulated on the cutting board  and simmer
the gravy, whisking and scraping up the brown bits, for 10  minutes.
Transfer the gravy to a small saucepan and skim the fat from  the top.
Just before serving, carve the beef, arrange it on a platter  with the
reserved onion mixture, and garnish it with the rosemary  sprigs. Bring
the gravy to a boil, transfer it to a gravy boat, and  serve it with
the beef.  Serves 6.  Gourmet December 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 140
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 1900.8mg
Potassium: 1944.8mg
Carbohydrates: 73.6g
Fiber: 12.9g
Sugar: 33.3g
Protein: 12.1g