Step 1

Preheat an enclosed barbecue to 200°C. Combine peppercorn, salt and rosemary in a bowl. Place a rack in a roasting pan or foil tray and place beef on rack.

Step 2

Rub the peppercorn mixture over the beef to coat. Drizzle with the olive oil. Insert a meat thermometer, if using.

Step 3

Place the pan in the centre of barbecue plate. Switch off burners located under the pan. Switch burners on either side to low. Close the barbecue hood.

Step 4

Roast the beef for 2 1/2 hours or until the meat thermometer reads medium or until the beef is cooked to your liking.

Step 5

Cover the beef with foil to keep warm and set aside for up to 30 minutes to rest for the most juicy, tender meat.

Step 6

Transfer the beef to a large chopping board. Remove trussing. Using the bones as a guide, slice into cutlets. Serve with steamed broccolini.