Method

1. Before roasting the beef, preheat the oven to 220oC for about 30 minutes.
2. Tie the tenderloin with a string to keep the meat even from edge to edge for even cooking time and to keep the meat in shape during cooking.
3. Combine the salt, black pepper, chopped rosemary, and cooking oil to form a paste, then spread it all over the beef.
4. Cut the vegetables into bite-sized pieces and arrange them on a sheet pan or baking tray. 
5. Season the vegetables with salt and drizzle them with cooking oil, then combine and set aside.
6. Sear the beef on all sides for about three minutes on each side over medium-high heat if using a cast-iron pan or over medium heat if using a non-stick pan to seal in the juices. 
7. Once all sides of the beef have been seared, place the beef on top of the vegetables and roast at 220oC for about 25 minutes.
8. Use a meat thermometer to check the doneness of the beef. The recommended internal temperature for medium-rare steak is 55°C, whereas medium beef should achieve 60°C so adjust the roasting time accordingly.
9. When the beef is done, set it aside for 20 to 30 minutes before cutting it to allow the liquids to redistribute throughout the meat.
10. To prepare the gravy, melt the butter, then brown the roasted garlic and onion over medium heat.
11. Add all-purpose flour to the wok and sauté until browned; then, add water and a beef stock cube.
12. Bring the gravy to a boil, then add the meat juice from the roasted beef. Continue to simmer the gravy over medium heat for about 10 minutes or until it reaches your preferred consistency.
13. Season to taste with salt and black pepper, then filter the gravy before serving.

Recipe by Spice N’ Pans Chef Roland