Classic Roast Beef with Remoulade

Clean the meat, remove sinews, and tie it into an even shape with kitchen twine. Season generously with salt and pepper on all sides and spread thickly with mustard. Finally, drizzle with Worcestershire sauce, place on a plate, cover with cling film, and let marinate overnight in the refrigerator, turning occasionally.

Preheat the oven to 150 °C top/bottom heat.

Take the meat out of the refrigerator in good time and let it rest at room temperature for about 1 hour. Heat the rapeseed oil in a pan over high heat and sear the meat on all sides until golden brown. Place the meat on a baking tray and cook in the preheated oven for approx. 30–35 minutes.