Perfect for a midweek dinner.
Take the beef out of the fridge 30 mns before cooking to allow it to come to room temperature.
Sprinkle over the S&P and rub it in
Mix the honey and mustard and coat the beef with it
Place the veg and garlic on a roasting tray in the oven and place the beef on a rack on top.
Drizzle over the oil.
Place the extender ring on top.
Cook at 225°for 20mns, turn over and repeat, turn over again till the fat side is on top and sprinkle with the flour and cook for a further 20mns.
If you dont have the extender ring then turn your oven down to 180°after the 1st 20 mns
For rare beef- 20mns per lbs +20mns resting
For med beef -25mns per lbs+25mns resting
For well done-30mns per lb+30mns resting.
Remove from the oven and allow the beef to rest for 20-30 mns before carving
Use the juices to make a proper gravy by adding some flour and red wine if desired and whisking till smooth.
Serve with roast potatoes,mash,Yorkshire pudding and veg
Servings 4