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PREPARATION
- Pre-heat the oven to 120°C
- Season the beef liberally with salt, pepper and spices
- Using a hot pan, sear the beef in olive oil, on all sides until well browned
- Place the beef on a roasting tray and spread with the mustard, plus 2 tbsp of the fresh thyme and rosemary
- Place in the oven and roast for roughly 1 hour 20 minutes (or until core temperature reaches 50°C)
- Remove from oven and set aside, then drizzle the roast with more olive oil and remaining herbs including parsley
- Meanwhile for the sauce, deglaze the roasting pan with beef stock and red wine, scraping the beef off the pan
- Reduce the heat and season the sauce with salt and pepper to taste, then add butter, being careful not to burn
- Serve the sauce atop the roast and carve to desired thickness
- Serve with preferred sides
