Method

• 1.
  Grease a baking tray and line with baking paper. Top with a greased roasting rack and set aside.
• 2.
  Truss the meat with kitchen string tied at 3cm intervals. Place 6 bay leaves, 1 tbs cracked black pepper and 1 tbs salt flakes in a small food processor and whiz until finely chopped. Coat the beef with bay leaf mixture and place on prepared rack. Set aside for 1 hour to come to room temperature.
• 3.
  Preheat the oven to 200°C.
• 4.
  Heat oil in a large frypan over high heat. Add beef and cook, turning, for 8 minutes or until browned all over, then return beef to rack. Return frypan to medium-high heat and add butter, stirring until melted. Add mustard, treacle and vinegar to pan and stir to combine. Bring to a simmer, then pour over beef. Place remaining bay leaves on rack with beef, transfer to oven and roast for 30-35 minutes or until a meat thermometer inserted in the centre reaches 54°C for medium-rare, or until cooked to your liking.

• 5.
  Remove from oven and rest for 10 minutes, then transfer to a platter and serve with extra bay leaf sprigs.