The first thing is to take the meat out of the fridge well in advance, at least an hour before, so that when you put it in the oven the cooking is more uniform. Then we seal it raw (without salt or pepper) in a pan with a little oil, so we will achieve a crispy outer layer and that the juices do not get lost.
Season it with salt and pepper and add the rest of the ingredients that we have chosen to marinate it. The best way to roast it evenly is place it on a rack and, below, place a tray with the marinade and that will also collect the juices that the meat releases.
Prick the meat with the probe through the thickest part of the piece of meat and put it in the preheated oven at 180ºC, until the probe marks a temperature of 60ºC so that it stays to the point. Once roasted, remove the meat from the oven and let it cool completely.
When we go to serve it, we remove the string from the roast beef and cut it into very thin slices. It will be at its point if the interior is raw. Pass the sauce through the potato mill and serve it with it, the meat must be cold and the sauce hot.