Marinade- Worcestershire sauce 1/3 cup, Spicy brown mustard 1 tbsp, Brown sugar 4 tbsp, Red Wine (I used Cabernet Sauvignon) 2 tbsp, Granulated garlic 2 tbsp, Granulated onion 2 tbsp, Sea salt 1 and 1/2 tbsp, Dried basil 1 tbsp, Fresh grounded rainbow peppercorns (or black pepper) 1 tbsp, Ginger powder 1/8 tsp.
Throw all ingredients into a bowl
Mix it well until all combined and set a side
Trim excessive fat and film
Cut the meat where the curve is
Place the meat on baking pan
put about 3 to 4 table spoons of marinade
Marinade the meat with even coat
cover with plastic wrap and set aside in refrigerator for at least 30mins to 8 hours
Add generous amount of choice of your oil into heated pan or skillet
Sear meat on every sides(this will help to lock the juice in the meat during roasting in the oven)
Place the seared meat in oven safe cook wear
Cover with foil and roast it at 400F for 10 mins and lower the temperature to 360 and roast it for 35 more mins for medium-well(for medium, 20-30 mins)
Meanwhile, I made caramelized onions with chunks of garlics, brown sugar, salt, and pepper
Uncover the foil and flip the meats and put it under broil for 5mis
slice the meat against the grain of the meat
serve it warm with caramelized onions and some drizzle of the juice of meat on the meat
please enjoy!!
(I figured that marinade sauce is enough for about 8 lbs of meat.. lol)
