Remove the beef from the fridge and unwrap it from the packaging. Pat it dry and leave it to come to room temperature for 1 hr before you want to roast it.

Preheat your oven to 220°C/Fan 200°C/Gas 7. Peel 3 of the garlic cloves. Pick the rosemary leaves off their woody stalks and roughly chop the leaves. If you have a pestle & mortar, crush the rosemary with the garlic, 1 tbsp olive oild and a pinch of salt and pepper. If not, mix everything together in a bowl.

Place the beef in a snug roasting tin. Rub the garlic and rosemary mix over the beef. Tuck the bouquet garni and remaining whole, unpeeled garlic cloves under the beef. Drop in the whole, unpeeled shallots. Slide the tin into the oven and roast for 20 mins.

After 20 mins, turn the heat down to 190°C/ Fan 170°C/Gas 5. Cook the beef for 55 mins. This will give you rare beef. The beef will be slightly undercooked at this stage, but it’ll continue cooking while it rests. If you prefer your beef more well-done, roast for 1 hr 15 mins for medium, or 1 hr 45 mins for well-done.

Lift the beef from the roasting tin and place on a warm plate or board, leaving the bouquet garni, shallots and garlic in the tin. Loosely cover the beef with foil and leave to rest for 1 hr. After 1 hr you can check the internal temperature of the beef. Push a digital thermometer into the middle of the beef. Leave for 20 seconds, then check the temperature. Rare beef should be around 52°C, medium should be approximately 60°C, while well-done will be about 70°C.

Meanwhile, remove the bouquet garni, shallots and garlic from the tin. Squash the shallots and garlic with the back of a fork to squeeze them from their papery skins. Set them all aside for later. Fill and boil your kettle. Pour 1ltrl hot water into a large heatproof jug. Tip in 1 tbsp vegetable stock powder and stir to dissolve.

Place the roasting tin on a high heat and pour in the red wine. Bring up to a bubble, then cook for 5 mins. Pour in the stock and any juices from the plate the beef is resting on. Add the crushed shallots, garlic and the bouquet garni. Simmer for 15 mins. The liquid should reduce a little.

Pour the gravy through a heatproof sieve into a jug. You should have around 900ml. Top up with a little water, if necessary. Pour the stock into a clean pan, leaving 100ml stock in the jug. Slowly stir 2 tbsp flour into the stock in the jug to combine it. Pour that into the gravy in the pan. Cover and cook on a low heat for 10-15 mins till it has thickened. Taste and adjust the seasoning.

Reheat the gravy 5 mins before you want to serve the beef. Pour it into a warm jug. Thinly slice the beef and serve with the red wine gravy on the side.