Mix Marinade ingredients in a large ziplock bag.

Add beef, marinade for 2 days (24 hrs min, 3 days max).

De-chill - Take beef out of fridge 1 hour prior.

Preheat oven to 240C/450F (both fan and regular ovens).

Toss vegetables - Put the vegetables in an ovenproof skillet. Remove beef from marinade. Pour all the marinade onto the vegetables and toss. Top with the beef.

High temp roast - Drizzle beef with oil, roast 20 minutes.

Keep roasting - Turn oven down to 180C/350F (160C fan-forced), roast for a further 35 - 40 minutes or until a meat thermometer inserted into the centre registers 44°C / 111°F for medium rare (Note 3 for other doneness). Note - thinner and smaller pieces than pictured / per ingredients will cook faster, so check earlier!

Rest - Remove beef onto plate, cover loosely in foil and rest for 20 - 30 minutes (internal temp will rise to 52°C / 125°F which is perfect medium rare!).

Brown vegetables - Return vegetables to oven to brown a bit, if needed.

To serve, slice beef thinly. Serve roast veg and juices in the skillet OR make gravy (below)!

Remove vegetables, leave juices in skillet. Skim excess off fat from surface, leave behind 2 tbsp.

Flour - Place on medium high heat on stove. Add flour and stir for 1 minute.

Stock - Slowly add beef stock while stirring. If needed, use whisk to remove lumps.

Thicken - Bring to simmer for 2 minutes until thickens to gravy consistency. Stir in pepper and salt, if needed (taste to check). Serve with beef.