30 minutes prior to cooking, take the beef out of the refrigerator to allow it to come to room temperature.

Set the oven's temperature to 240°C/475°F/gas 9.

Vegetables don't need to be peeled; simply wash and roughly slice them. Unpeel the garlic cloves after breaking the bulb into pieces.

Spread oil over the vegetables, garlic, and herbs in the center of a sizable roasting pan.

Rub salt and pepper all over the steak after drizzling it with oil and seasoning it thoroughly with sea salt and black pepper. Over the vegetables, place the steak.

To cook medium-rare beef, place the tray in the oven and immediately reduce the temperature to 200°C/400°F/gas 6. Take it out five to ten minutes early if you prefer it medium-rare. Leave it in for a further 10 to 15 minutes for well done.

During the final 45 minutes of cooking, if you're making roast potatoes and vegetables, now is the time to get started on them.

Halfway through cooking, baste the beef, and if the vegetables appear dry, add a little water to the tray to prevent burning.

Take the tray out of the oven once the beef is cooked to your liking, then move it to a board to rest for around 15 minutes. While you prepare your gravy, horseradish sauce, and Yorkshire puddings, cover it with a layer of tin foil and a tea towel and set it aside.