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1
Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open.
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2
Pull the leaves off the rosemary and thyme sprigs.
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3
Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic.
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4
Use your fingers to toss it all together, then set it aside.
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5
Place the beef, fat-side up, on a rack in a roasting pan.
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6
Drizzle the olive oil all over the surface and rub it in with your hands.
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7
Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.
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8
Roast the beef 45 minutes for the first stage.
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9
Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast.
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10
Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare.
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11
(The meat will continue to cook for a bit after you remove it from the oven.)
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12
Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat.
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13
When you're ready to serve, carve it into slices of your preferred width.
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14
Serve with Yorkshire pudding
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15
Photograph by Con Poulos
