Step 1

Mix Marinade ingredients in a large ziplock bag.

Step 2

Add beef, marinade for 2 days (24 hrs min, 3 days max).

Step 3

Take beef out of fridge 1 hour prior.

Step 4

Preheat oven to 240C/450F.

Step 5

Toss vegetables in all beef marinade liquid, spread out in ovenproof skillet, top with beef.

Step 6

Drizzle with oil, roast 20 minutes.

Step 7

Turn oven down to 180C/350F (160C fan), roast for a further 35 - 40 minutes or until a meat thermometer inserted into the centre registers 44°C / 111°F for medium rare (Note 3 for more temps).

Step 8

Remove beef onto plate, cover loosely in foil and rest for 20 - 30 minutes (internal temp will rise to 52°C / 125°F which is perfect medium rare!).

Step 9

Return vegetables to oven to brown a bit, if needed.

Step 10

To serve, slice beef thinly. Serve roast veg and juices in the skillet OR make gravy (below)!

Step 11

Remove vegetables, leave juices in skillet. Skim excess off fat from surface, leave behind 2 tbsp.

Step 12

Place on medium high heat on stove. Add flour and stir for 1 minute.

Step 13

Slowly add beef stock while stirring. If needed, use whisk to remove lumps.

Step 14

Bring to simmer for 2 minutes until thickens to gravy consistency. Stir in pepper and salt if needed. Serve with beef.