Instructions: Dice onion.

Combine red wine, onion, pepper, garlic, and herbs in a bowl big enough to hold the beef. Trim beef of sinew and place in marinade for a couple of hours if you have the time. Remove beef, drain well and rub with salt and pepper. Reserve marinade for sauce. Heat oil in a large oven pan and brown the beef all over on high heat for 3 minutes. Drain off excess fat and roast in a hot oven 220 C /370 F.

* 10 min for medium rare

* 15 min for medium

* 20 min for well done.

Make your Hollandaise sauce and set aside in a warm place.

Remove beef from roasting pan set aside and allow to rest. Add the strained marinade to roasting pan, and bring to the boil, scraping up any roasting sediment. Add enough beef gravy mix to make a good smooth sauce consistency. Allow to cool slightly and mix into the prepared Hollandaise. Slice beef diagnally into 12 even sized pieces and arrang in an overlapped fashion in the center of serving plate. Surround with buttered carrots, yellow squash, snowpeas and small crisp roast potatoes.

Drizzle sauce over meat and vegetables and serve.

Note:
You should allow the beef to rest 10-15 minutes after roasting.

Never slice roasted meats directly from the oven.

You can prepare the same dish with roasted lamb or chicken.

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