Peppery Beef with Salad

Preheat the oven to 140°C (120° fan) | 275F | gas 1.

Fry the meat on all sides in hot oil until brown then remove from the pan and brush with the mustard. Grind together the coriander and peppercorns. Add the thyme and 1 tsp salt and sprinkle over the meat. Transfer to a grill rack (with a tray underneath to catch the fat) and roast for around 35-50 min until the desired doneness is achieved. (Medium rare core temperature: 55°C). Leave to rest for a few minutes before serving.