Step 1

Preheat the oven to 140°C.

Step 2

Heat a frying pan over high heat and sear the roast beef in a little oil until golden on all sides.

Step 3

Transfer the beef to a baking dish and roast slowly in the oven for approximately 25 minutes per 500g. Using a meat thermometer, check for medium-rare at 53°C internal temperature, medium at 58°C internal temperature, and medium-well at 63°C internal temperature.

Step 4

Rest the beef on a cooling rack, loosely covered with foil, for 20 minutes before serving.

Step 5

Cut the potatoes into thick discs and boil in salted water for 5 minutes until firm but just softening. Remove from water and allow to cool.

Step 6

In a bowl, dress the potatoes with 2 tbsp olive oil, rosemary, and a pinch of salt & pepper. Roast at 180°C for 15-20 minutes until golden and crispy all over.

Step 7

Heat a tablespoon of oil in a saucepan, fry bacon for 2 minutes, then add cabbage. Sauté and stir for 3 minutes until soft. Season with salt and pepper, then add cider and sugar. Simmer on low heat until the liquid is reduced and the cabbage is soft.

Step 8

Peel carrots, place into rapidly boiling water for 2 minutes, then remove and toss with honey, salt, and pepper.

Step 9

To serve, carve the beef thinly across the grain, plate individually or serve to share.