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1
Heat oven to 450 degrees.
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2
Place beef in a roasting pan, and rub it with vegetable oil.
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3
Roast for 30 minutes, then reduce heat to 325 degrees.
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4
Roast until internal temperature reaches 125 degrees (for rare) or 140 degrees (for medium rare), about 30 to 50 minutes depending on thickness of roast.
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5
While beef roasts, prepare vegetables.
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6
Bring a pan of salted water to a boil, and add potatoes.
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7
Cook until tender, about 30 minutes.
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8
Drain, allow to cool slightly, and cut into 1/4-inch dice.
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9
Place in a bowl, and toss with a small amount of olive oil.
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10
Season with salt to taste, and set aside.
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11
Bring another pan of salted water to a boil, and add green beans.
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12
Cook until bright green and barely tender.
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13
Drain immediately, and plunge into a bowl of cold water, then drain again.
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14
Set aside.
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15
Bring a pan of water to a boil, and remove from heat.
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16
Add tomatoes, and allow to sit for several minutes, until skins split.
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17
Remove tomatoes with a slotted spoon.
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18
Peel and halve them, discarding seeds.
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19
Cut tomato pulp into 1/4-inch dice, and sprinkle with a little salt and sugar.
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20
Set aside.
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21
When beef is cooked to taste, remove from oven, and sprinkle with salt and pepper.
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22
Allow to rest for a few minutes, then carve into thin slices, reserving any juices.
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23
Arrange on a platter, and drizzle with juices.
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24
Toss beans and diced potatoes together, and scatter around beef.
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25
Scatter tomato dice over beef, and sprinkle with olives.
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26
Strew with basil leaves, and serve.
