Grass-fed, top-quality beef is best for this dish. You can use rump as well and adjust the cooking time. A wonderful Sunday night favourite for all year round.

Ingredients

1.3kg rib-eye beef

100mL Pukara Estate Pepper Flavoured Extra Virgin Olive Oil

1 onion, cut into wedges

1 red capsicum, deseeded and diced

4 garlic cloves, kept whole in skins

Coarsely ground black pepper

3 King Edward potatoes, quartered

1 tsp Pukara Estate Pepper and Olive Smoked Salt

Method

Preheat oven to 170°C.

Place the beef on a plate and coat with 50mL Pepper Oil. Cover with freshly ground pepper and leave aside for 20 minutes.

In a heavy baking dish, lay the onion, capsicum, garlic, and potatoes evenly and season well.

Heat a fry pan over high heat and sear the beef on all sides. Place the beef on the vegetables, season, and drizzle with the rest of the Pepper Oil and a generous sprinkle of Pepper and Olive Smoked Salt. Cover with foil and roast for 40 minutes.

Remove foil and turn the beef. Increase oven temperature to 190°C. Leave uncovered and roast for a further 10-15 minutes until just crisp.

Rest meat for 15 minutes before serving. Serve with your favourite greens.