Step 1

Preheat oven to 200°C. Combine the parsley, chives and marjoram on a clean work surface. Roll the beef in the mixture to evenly coat. Place the beef in a roasting pan. Arrange the carrots around the beef. Drizzle over the oil. Roast in the oven for 30 minutes for medium or until cooked to your liking. Transfer the beef to a plate and reserve the pan juices. Cover the beef with foil and set aside for 10 minutes to rest.

Step 2

To make the jus, place the roasting pan with pan juices over high heat. Add the stock and wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 2-3 minutes or until jus has reduced and thickened.

Step 3

Slice the beef across the grain. Divide among serving plates and pour over jus. Serve with carrots, mashed orange sweet potato and steamed green beans.