Ingredients

Step by step

1. Put the peppercorns, juniper berries, garlic, thyme leaves and lemon zest in a large pestle and mortar with the sea salt flakes and pound together to make a coarse paste. Add the olive oil and stir to loosen the paste. Smear all over the beef joint.
2. Scatter the sliced onion and thyme sprigs over the bottom of a small roasting tin; put the joint on top. Set aside for 1-2 hours before cooking, for the flavours to infuse and the meat to come to room temperature. Preheat the oven to 220°C, fan 200°C, gas 7.
3. Season the joint with salt, put into the hot oven and cook for 25 minutes, then reduce the temperature to 180°C, fan 160°C, gas 4. Baste the meat with the juices in the pan and cook for another 45 minutes (for medium-rare meat). To test if it's done, push a skewer into the centre of the joint, leave it for a few seconds then pull it out and hold the tip against your lip – it should feel just warm. If you have a digital temperature probe, the internal temperature should be about 48°C. If it isn't quite there, give it another 5 minutes and check again. If you want it more well done, leave it in for another 10-20 minutes (55°C for medium).
   Tip

   If your joint is a different weight, cook for 25 mins initially at the higher temperature, plus 12 mins per 500g for medium rare, or 15 mins per 500g for medium.
4. Remove the beef from the roasting tin (keep the juices in the tin for making gravy linked recipe) and put the joint onto a plate. Cover with a double layer of foil and leave to rest for at least 30 minutes. It will stay warm for an hour or so if required. Carve and serve.