The Perfect Sunday Roast

Method

1. Remove the beef from the refrigerator 1 hour prior to cooking to let it come to room temperature. Preheat the oven to 200ºC. Mix the garlic, chilli flakes, pepper and salt together then spread on a baking tray. Roll the beef over the mixture until evenly coated. Drizzle the extra oil over the beef.
2. Heat the oil in a frying pan over a medium–high heat and brown the beef all over, turning often, about 10 minutes.
3. Put the shallots, carrot, celery and garlic cloves in a roasting tin in a single layer. Drizzle with olive oil and sprinkle with salt. Place the beef on top of the vegetables. Cook for 1 hour or so for medium. Adjust the timing accordingly to cook the beef to your liking, for medium–rare, reduce 5–10 minutes cooking or leave the beef in there for another 15 minutes for well done.
4. Remove the tin from the oven, transfer the beef to a board, cover with foil and let it rest for 15 minutes or so. Remove the garlic and half the shallots from the tin and set aside, scoop out and discard the remaining shallots, carrot and celery, but keep the pan juices.
5. Meanwhile, to make the gravy, place the tin over a medium heat and heat the butter until frothy. Add the flour and keep stirring to cook the flour taste out, about 2 minutes. Add the red wine to deglaze the tin and whisk until smooth. Using a wooden spoon, scrape the base of the tin to dislodge any caramelised bits. Let it simmer until the liquid has reduced by half, about 2 minutes, add the stock and simmer over a low heat until the sauce thickens. Season with salt and pepper, then strain the gravy through a fine sieve into a gravy jug.
6. Slice the beef and serve with the gravy, roasted potatoes and peas.