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1
Poke the meat with a knife or thick skewer to
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2
make small holes all over. Set aside.
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3
In a small mixing bowl, combine the bouillon
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4
cubes, garlic, mustard, tomato paste, pepper and
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5
Worcestershire sauce. Pour in 1/4 cup of boiling
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6
water to dissolve the bouillon. Using the back of a
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7
wooden spoon, crush the bouillon cubes. Keep
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8
crushing and stirring until you've made a nice
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9
thick paste.
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10
Rub the paste all over the meat, rotating it to
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11
coat all sides well. Transfer the meat to a roasting
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12
pan, cover loosely with foil and marinate for a
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13
minimum of 30 minutes or up to 1 hour in the
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14
refrigerator.
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15
While the meat is marinating, set a rack in the
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16
middle of the oven and preheat the oven to 425 F.
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17
Pour enough water into the roasting pan to come
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18
to a depth of 1/4 to 1/2 inch. Place the pan in the
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19
oven and roast, covered, for 15 minutes.
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20
Remove the foil and rotate the pan. Continue
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21
cooking and check after 10 minutes that
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22
there is still liquid in the pan; add 1/4 cup of
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23
hot water if needed. Roast for an additional 5
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24
minutes for rare, an additional 15 minutes for
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25
medium-rare and an additional 20 minutes for
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26
medium, or until the center of the roast registers
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27
the desired temperature on an instant-read thermometer
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28
(rare: 125 F, approximate total cooking
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29
time 30 minutes; medium-rare: 130 F, approximate
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30
total cooking time 40 minutes; medium:
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31
140 F, approximate total cooking time 45 minutes).
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32
Transfer the roast to a platter or cutting board,
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33
cover with foil to keep warm and allow it to rest
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34
while you prepare the gravy.
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35
Place the roasting pan with all of the drippings on
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36
a burner over medium heat. Scrape up the brown
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37
bits with a wooden spoon. Add the butter and stir. Whisk in the wine, sherry and broth. Add the cornstarch-water mixture, whisking until thickened, another 2 to 3 minutes.
