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1
Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
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2
Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
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3
When you are ready to start cooking,set the meat bag on your counter and let sit at room temperature 15 minutes, then begin preparing your pan etc.
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4
Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray).
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5
Set meat on prepared pan and leave on the counter while you preheat the broiler to the BROIL setting (usually around 500 F)- this will take about 10-15 minutes.
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6
For the Sauce: Pour the marinade into a small saucepan and bring to a light boil over medium-high heat,and let the liquid reduce until it measures 1 cup (takes a while- about 15 minutes).
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7
Once marinade has reduced, pour it through a strainer set over a bowl (discard the chunky parts)-then pour the liquid back into the pan and set aside, off of the heat, until the meat is ready.
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8
For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
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9
Set the meat pan under the broiler and cook 6-7 inches from the heat, 5-7 minutes, turn over and cook another 5 minutes for rare, or another 5 minutes for medium, even longer for well.
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10
When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
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11
Once meat is under the foil,heat the marinade again,but don't let it boil.
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12
Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt).
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13
Slice the meat against the grain and drizzle with some of the sauce.
