A piece of meat 1200 g, with many veins and veinlets, a little fat and a very awkward shape. However, after baking, the meat literally melted in your mouth. The main part was eaten hot, but the little that was left, went into the cuts on the sandwiches. Spices: paprika, black pepper, mustard seeds, salt, olive oil. To include heating up the oven to maximum. Piece of boneless beef to wash and dry. Put the meat on a sheet of parchment. Sprinkle with spices, sprinkle with oil and evenly RUB the spices into the meat.

Option two: rosemary, black pepper, salt and olive oil. RUB the meat with spices.

The third option, salad. The piece is only 700 grams. Spices: turmeric, garlic powder, pepper mix, salt, olive oil. This piece can be baked in less time, but I left the previous time and the result is remarkable.

You will need one sheet of paper and two sheets of foil. Wrap the meat in parchment.

Then in foil. Two sheets of foil to put the cross and collapse one by one. Send the meat in a preheated to maximum (250°) oven for 30 minutes. Then, reduce the temperature to 140° and hold the meat in the oven for another hour.

If you want to serve the meat as a hot dish, remove the meat from the oven, slice and serve. If you want to use the meat as slicing on sandwiches or in salads, leave the meat in the oven until cool, then put in the fridge. The meat is well kept in parchment.

The meat is cut perfectly, it was juicy, soft and fragrant. In the photo the first option.

A variant of the second. All were eaten cold.

The third option I used for the salad. A small remaining piece was instantly eaten cold.