3 Answers

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13 years ago. Rating: 6
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I sear it on all sides quickly, then either bake and serve with a red wine sauce, or cook it in herbs and wine, let it rest before carving and if it's small it won't take long, but you can cook it as you would any piece of beef, if it's a slightly tougher rolled roast I still sear it but cook it longer and slower

13 years ago. Rating: 5
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Not sure how you cook it.I think you bake it for 45 minutes for each pound of meat.But make sure you serve it with Yorkshire pudding & plenty of rich dark gravy.

13 years ago. Rating: 2
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