| 1 | Mix liquid smoke and beef concentrate. |
| 2 | Brush on beef, one side at a time and add the spices on the brushed sides. |
| 3 | Place on a rack in a microwave proof dish, insert probe and cover roast loosely with a piece of waxed paper. |
| 4 | Set selector to "rare" and follow the manufacturer"s directions. |
| 5 | When the roast is cooked, set it aside on a carving board to rest for about a half-hour. |
| 6 | Turn the rack over (top side down) in the roasting pan, add water or some red wine and return it to the microwave, setting the timer to 10 minutes and the power setting to "high". |
| 7 | Zap the liquid to soften up the bits of cooked juices. |
| 8 | Pour the juices into a saucepan and reduce to desired amount and concentration. |
| 9 | This makes a great dipping sauce, gravy base or flavoring for a roux. |
| 10 | It can also be added to a baked potato(e) - thanks to danny quayle - or cooked rice. |
| 11 | I like this recipe because the meat is cooked perfectly to my taste and the juices are not burned as they are in a regular oven and can be used as above |
