Roast beef with fennel red wine sauce

I rarely do roast beef, but this one comes with the 5kg organic Black Angus package from the farmer.

1. Season beef generously with salt for half an hour at room temperature.

2. Sear all sides brown. Place in baking dish, add red wine to half an inch deep, put beef on top of fennel stalk, or other vegetables like onion, carrot, leek etc.

3. Preheat oven to 220˚C and lower to 130˚C to slow cook the beef, until internal temperature reaches 60˚C.

4. Pour juice from baking dish into pan, bring to boil, reduce, season with salt & pepper if necessary, thicken with cornstarch.