Festive Roast Beef

Preheat oven to 200°C.

Tie the beef at regular intervals with unwaxed white kitchen string to secure.

Reserve 3 whole sprigs of rosemary.

Coarsely chop 1 tablespoon of the remaining rosemary.

Combine the chopped rosemary, oil and garlic in a small bowl.

Rub the rosemary mixture over the beef.

Thread the reserved rosemary sprigs under the string on the beef.

Season with salt and pepper.

Heat the extra oil in a roasting pan over high heat.

Add the beef and cook, turning occasionally, for 6 minutes or until brown all over.

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Roast in the oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.

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Remove beef from baking pan and transfer to a plate.

Cover with foil and set aside for 10-15 minutes to rest.

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Remove string and rosemary sprigs from the beef.

Carve the beef across the grain into thick slices.

Place on a serving platter and serve immediately with horseradish or your preferred gravy or sauce, and fresh seasonal vegetables.