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1
Wash the beef and dry with paper towels then lightly dust with flour.
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2
Please oil in a stanless frying pan that will also fit in your oven and get it screaming hot.
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3
Place the rost in the pan and brown it on all sides. This will usually take about 40 seconds on each side.
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4
Remove the beef and turn the heat down to medium. Add the onions and saute untill brown.
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5
Add the beef stock, chili sauce and bay leaf along with 1 tbl spoon of buttter.
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6
Saute ingredence for 2 to 3 minutes and remove from heat.
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7
Let pan cool for about 15 minutes before placing beef back in the frying pan.
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8
Preheat over to 500 and place frying pant and rost in the oven.
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9
Turn heat down to 325 and roast 20 minutes to the pound for medium rare.
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10
When roast is done remover from pan and let stand on a cutting board. Remeber to place an oven mit on the pan handle so you dont forget how hot it is and burn your hand. This I have learned by experience!
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11
In a small pan take 2 tbl spoons fo buttn and clarify it. If you dont know how to clarify butter it's easy...cut it in small piecs and drop it in the hot pan. Stir it quickly untill it boils and pull it off the heat quicekly. The foamy stuff on the top is skimmed off with a t spoon and discarded. You wont get it all off but you will most of it. When this is done add the flour and it will thicken. This is the Roux you will use to thicken your pan drippings for gravy.
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12
Put the frying pan on the heat on high and scrape or deglaze the pan. When it boils turo it off and all the flour and butter mixture to thiken for gravy.
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13
Slice the meat and put some of the gravy on it before serving
