Preheat the oven to 382°F. Brush the beef with the olive oil, add the seasoning, then fry on all sides until browned.
In the meantime, mix the parsley, 2 tablespoons of oil, tapenade, garlic, salt and pepper. Rub the beef with this mixture, then put in a baking dish along with the mushrooms and halved onions. Add some more oil. Then pour the 5.30 fl.oz. of water and 7.05 fl. oz. of red wine into the baking dish. Roast for 20 minutes, then reduce the heat to 356F and bake for 25-30 minutes.
Finally, cover the beef with a foil and let it rest for about 20 minutes, then serve sliced with the roast juice, vegetables and parsley.
Remove the meat from the refrigerator a couple of hours before cooking so that it reaches room temperature.
What do you think of this recipe? Share your experience and help others