1½ kg piece beef fillet
Barbecued mushrooms, mustard and salad, to serve
1. Preheat the barbecue with all burners on to hot 200ºC before the beef roast is added. Using a fine, sharp knife, remove all tough silverskin from the fillet. Either trim off the thin, tapering tail end from the fillet or fold it under and secure with string or skewers so the beef is roughly the same thickness end to end.
2. Brush the roast with oil and season with salt and pepper. Place the beef in the centre of the barbecue and turn burners directly under it off. Leave the remaining burners on to conduct and circulate heat around the beef. Close the barbecue lid.Roast for 45-60 minutes for rare, 60-75 minutes for medium, or 75-90 minutes for well done. For ease and accuracy, use a meat thermometer.
3. Remove beef, cover it loosely with foil, and rest it in a warm place for 10-20 minutes before carving across the grain. Serve with barbecued mushroom, mustard and salad.