Place roast in a large resealable plastic bag and set into a shallow dish.
Pour Soy Sauce over the roast and close bag. Marinate in the refrigerate at
least 8 hours or overnight; turning roast occasionally to distribute marinade.
On
the morning of the day you want to served this roast: In a large heavy frying
pan or cast-iron frying pan, melt butter and Worcestershire Sauce together. Add
the roast (and remaining soy sauce) and brown on all sides.
NOTE: This step gives color and flavor to the meat.
Remove from heat and set aside.
About 45 minutes before serving time: Preheat oven to 450 degrees F.
Place the browned roast in an open roasting pan or the cast-iron frying pan.
Roast in the oven for approximately 45 minutes until medium-rare or until a
meat thermometer registers desired temperature (see below).
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
Remove from oven and
transfer onto a cutting board; cover with a tent of
aluminum foil and let stand 15 minutes before carving
(meat temperature will rise 5 to 10 degrees after it is removed from the oven).
While the roast is resting, make a sauce out of equal amounts
of sour cream and horseradish. This can be made 1 day ahead of time. Refrigerate
until ready to serve.
NOTE: I also make Knorr Béarnaise Sauce
(according to direction on the package). Add 1 teaspoon dried tarragon and
fresh-squeezed lemon juice from 1/2 of a fresh lemon. This can also be made 1 day ahead of time.
Refrigerate until ready to serve.
To Serve: Cut the roast into approximately 1/2-inch slices
(can slice thinner if desired). Transfer onto a serving platter and serve
immediately with the Sour Cream/Horseradish Sauce and/or Béarnaise Sauce.
