Roast beef dinner

Other

Up to three days ahead and at least a day before cooking, season the meat generously all over with sea salt flakes and a little cracked black pepper – do this on a plate or tray so you can roll the beef in any of the seasoning that falls off. Sit the beef fat-side up on a rack above a shallow tray and leave it uncovered in the fridge, then remove the next morning a few hours before you want to cook it.

Heat the oven to 120C/100C fan/gas ½. Put the beef in the oven on its tray and roast for 3-4 hrs until the temperature on a digital cooking thermometer inserted in the middle of the joint reads 50C for rare, 55C for medium rare or 58C-60C for medium to medium-well. Cook it however you like it, but with this cut being a lean muscle with just fat over the top, we think medium-rare is perfect. After removing from the oven, cover with two layers of foil, then leave to rest at room temperature for up to 2 hrs.

If you want to make the flavoured butter, tip all the ingredients except the butter into a bowl or mini chopper along with a pinch of salt, and mix well until combined. Add the butter and blitz to fully combine. Scrape out onto a sheet of baking parchment, then roll into a log shape and twist the ends to seal. Chill for at least 2 hrs to allow the flavours to develop and the butter to firm up. Will keep frozen for up to a month.

About 30 mins before you want to serve, turn the oven up to 240C/220C fan/gas 9 and heat for 10 mins. If you’ve made the butter, slice it into about 15 rounds and put on top of the beef. Return to the oven for another 15-20 mins, or until the meat has browned and the fat is deep golden all over, then leave to rest for another 5 mins. Carve the beef into thick slices and serve with the buttery pan juices spooned over.