Ingredients:

• 1.5kg rib eye/scotch fillet roast
• Fresh thyme sprigs, dried oregano leaves and a few bay leaves (optional)
• Salad or roasted vegetables to serve

Method:

1. Preheat oven to 200?C. If you have time, tie the beef roast with individual pieces of string at 5cm intervals. Brush the beef roast lightly with oil and sear it on all sides over a moderately-high heat until evenly browned.
2. Season the beef roast with salt and ground pepper and then rub the fresh herbs over it. Tuck a few bay leaves under the string or place on top of the beef if not tied.
3. Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.
4. Remove the beef roast, cover loosely with foil and rest for 20 minutes before carving.
5. Serve with salad or roasted vegetables.