Remove your joint from the packaging, pat dry & bring to
Preheat your oven to 210°C for fan assisted or 230°C for ovens
without a fan (gas 8).
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Season the meat with good quality sea salt just prior to
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery (or our preferred choice of celeriac, the root of
the celery) plus a bay leaf, sprig of thyme and a few black
Place the beef fat side up onto the trivet which should line
the base of the tray.
Place in the centre of the oven and roast for 20 minutes, then
reduce the temperature to 160°C or 180°C without a fan(gas 4).
Continue roasting for 15 minutes per 500g reaching a core
temperature of 52°C before resting for a medium rare joint.
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of foil. Rest for a minimum of 20 minutes
before carving, leaving the roasted vegetables in the tray for the
For the gravy, make up 500ml of beef stock, then deglaze
roasting tray with this stock stirring in all the caramelized
juices from the tray. Next, pass through a fine sieve pushing all
the juices from the vegetables into a clean saucepan. Bring to a
simmer and thicken if required by whisking in a teaspoon of
cornflour mixed with a little cold water and reduce till you reach
a rich, glossy gravy.