Crush the garlic and rub it over the meat to flavor it. Sprinkle 1 teaspoon of salt evenly over the meat. and rub it in.
Wrap the meat in plastic wrap, and if it's wintertime leave it at room temperature in an unheated area of the house (such as the hallway) overnight. If it's summertime, leave at room temperature for about 2 hours.
Chop up the ☆ vegetables. Line a baking sheet with cooking paper, and place the vegetables, the garlic clove used in Step 1, and the meat on top.
Put the baking sheet in a cold oven and turn the heat on to 220°C. Roast for 20 minutes total. After 10 minutes take it out, turn it over and cook for another 10 minutes.
Wrap the meat tightly in foil as soon as you take it out of the oven. Put the wrapped meat in a deep dish and let rest for about 30 minutes.
In the meantime, make the sauce. Take out any burned vegetables from the baking sheet, and put the rest including the meat juices in a food processor and liquefy it.
Strain the liquefied sauce. Put the strained liquid in a frying pan, add the ＊ ingredients and simmer to reduce slightly.
Take the meat out of the foil and slice. Keep any juices that come out of the meat.
Add the juices to the frying pan and simmer to reduce more. Taste, and add salt and pepper if needed. Pour the sauce over the meat and serve.
Story Behind this Recipe
I made this to entertain my in-laws.
Be sure to bring the meat to room temperature before roasting it. (The reason is that if you start roasting the meat while it's still cold from the refrigerator, the inner part will be very rare.) Don't cut the meat when it's fresh out of the oven (if you cut it then the juices will flow right out).