Cut the rind crosswise. Rub the roast beef with olive oil, then wrap the herbs and spices tightly in cling film and leave to rest in the refrigerator for 2 - 3 days.
Preheat the oven to 150 ° C top / bottom heat. Fry the roast beef on the wire rack for approx. 2 hours or up to a core temperature of 55 - 60 ° C, brushing with oil in between if necessary.
Reduce the temperature to 80 ° C top / bottom heat and leave in the oven for another approx. 35 minutes.
In any case, sauce Bernaise is enough! The rest is a matter of taste (depending on the season e.g. asparagus, giant mushrooms or bean rolls) with boiled potatoes, Yorkshire pudding or croquettes.
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