Ingredients

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, olive oil, Dijon mustard, salt, and pepper to create a thick herb paste.

3. 3

   Pat the beef joint dry with paper towels to ensure a good crust, then rub the herb paste generously all over the meat.

4. 4

   Place the beef in a roasting tin and roast for 20 minutes at 200°C (400°F) to sear the outside.

5. 5

   Reduce the oven temperature to 170°C (340°F) and continue roasting for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 52-55°C (125-130°F) for medium-rare.

6. 6

   Remove the beef from the tin, transfer to a cutting board, cover loosely with foil, and let it rest for at least 20 minutes to allow juices to redistribute.

7. 7

   While the beef rests, place the roasting tin directly on the stovetop over medium heat.

8. 8

   Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

9. 9

   Add the beef stock and let the sauce simmer for 5-8 minutes until it reduces and thickens slightly.

10. 10

    Remove from heat and stir in the cold butter until melted to give the jus a glossy finish.

11. 11

    Carve the rested beef into thin slices and serve warm with the red wine jus spooned over the top.