Trim any fat from the beef. Mix all the liquid ingredients, and brush this all over the meat. The meat can be marinated overnight or cooked after it has stood, covered, for 1 hour to absorb some of the flavours. Wipe off any excess liquid, and fry the meat until browned all over in a well-seasoned or non-stick frying pan. Roll the meat in the crushed peppercorns, pressing them well into the surface. Place the meat on a rack in a roasting tin, and roast in a preheated oven at 220°C / 425°F / Mark 7 for 20–30 minutes, depending on how well done you like your meat. Allow it to rest in a warm place for 10–15 minutes before carving.
© 1995 Frances Bissell. All rights reserved.