Step 1

Preheat oven to 200C/180C fan-forced.

Step 2

Combine paprika, lemon juice and 1 tablespoon of the oil in a small bowl. Season with salt and pepper. Using kitchen string, tie beef at 4cm intervals.

Step 3

Heat the remaining oil in a 5cm-deep, 25cm x 35cm flameproof roasting pan over medium-high heat. Add beef. Cook, turning, for 10 minutes or until browned on all sides. Spoon over paprika mixture, spreading to coat. Roast for 45 minutes.

Step 4

Remove from oven. Arrange sliced vegetables and chorizo, standing upright, around beef in pan. Top with garlic. Pour over stock and sherry. Roast for 20 minutes. Add tomatoes. Roast for a further 25 minutes, for medium, or until cooked to your liking. Cover loosely with foil. Stand for 20 minutes to rest. Sprinkle with parsley. Serve.