Marinated Roast Beef

Step 1: Mix the marinade ingredients in a large zip-top bag.

Step 2: Add the beef and marinate for 2 days, with a minimum of 24 hours and a maximum of 3 days.

Step 3: Take the beef out of the refrigerator 1 hour before cooking.

Step 4: Preheat the oven to 240°C/450°F. This temperature applies to both fan and regular ovens.

Step 5: Put the vegetables in an ovenproof skillet. Remove the beef from the marinade, pour all the marinade over the vegetables and toss. Place the beef on top.

Step 6: Drizzle the beef with oil and roast for 20 minutes.

Step 7: Turn the oven down to 180°C/350°F (160°C fan-forced) and roast for a further 35–40 minutes, or until a meat thermometer inserted into the center registers 44°C/111°F for medium rare. Thinner and smaller pieces than pictured or listed in the ingredients will cook faster, so check them earlier.

Step 8: Transfer the beef to a plate, cover loosely with foil and rest for 20–30 minutes. Its internal temperature will rise to 52°C/125°F for medium rare.

Step 9: If needed, return the vegetables to the oven to brown a little more.

Step 10: Slice the beef thinly. Serve with the roasted vegetables and juices in the skillet, or make the gravy.

Step 11: Remove the vegetables, leaving the juices in the skillet. Skim excess fat from the surface, leaving 2 tablespoons behind.

Step 12: Place the skillet over medium-high heat. Add the flour and stir for 1 minute.

Step 13: Slowly add the beef broth while stirring. If needed, use a whisk to remove lumps.

Step 14: Bring to a simmer and cook for 2 minutes, until thickened to gravy consistency. Stir in pepper and salt if needed, tasting to check. Serve with the beef.