Set oven to Gas Mark 6, 200°C (400°F).
Place the beef on the roasting tin, crush the black peppercorns coarsely, and sprinkle over the fat, pressing them in quite well. Drizzle over the olive oil.
Place the meat in a hot oven for 45-55 minutes. Reduce the oven to Gas Mark 4, 180°C (350°F) after the first 20 minutes. Leave to rest for 15 minutes before carving.
Mustard and herb dressing: Mix the lot together in the food processor. Taste for seasoning.
Set oven to Gas Mark 6, 200°C (400°F).
Place the beef on the roasting tin, crush the black peppercorns coarsely, and sprinkle over the fat, pressing them in quite well. Drizzle over the olive oil.
Place the meat in a hot oven for 45-55 minutes. Reduce the oven to Gas Mark 4, 180°C (350°F) after the first 20 minutes. Leave to rest for 15 minutes before carving.
Mustard and herb dressing: Mix the lot together in the food processor. Taste for seasoning.
Serve the beef sliced with the mustard and herb dressing.
