1

Preheat the oven to moderate (180°C). Tie the beef with kitchen string at 2cm intervals. Heat oil in a flameproof baking dish on stove top, add the beef and cook over a high heat until well browned all over. Transfer the baking dish to a moderate oven and bake for about 1 hour and 15 minutes. (As a guide, allow 25 minutes per 500g for medium rare.)

2

For the tomatoes with crisp crumbs, halve the tomatoes crossways. Place tomatoes in an oiled shallow baking dish, sprinkle with salt and pepper. Combine remaining ingredients in a bowl and mix well. Spoon mixture over the tomatoes.

3

When beef has 30 minutes of cooking time left, add tomatoes and bake for about 30 minutes or until breadcrumbs are crisp and tomatoes tender.

4

For the horseradish mayonnaise, whisk the horseradish cream, egg yolk and vinegar in a small bowl until combined. Gradually add the oil in a thin stream, whisking constantly, until thickened. Season to taste with salt and pepper.

5

Stand beef, covered, for 10 minutes before slicing. Serve the beef with the tomatoes with crisp crumbs and the horseradish mayonnaise.