Leave meat at room temperature for 30 minutes.

Place garlic and butter in a pan. Use something which can be used on the stove for making the sauce.

Salt and pepper the meat. Lots of salt and pepper is recommended. Pepper should be quite coarse.

Place in pan with the other ingredients and place in the middle of the oven. Temperature should be 210 celsius. Leave for 30 minutes for rare, 35 minutes for medium and 40 minutes for à point.

After taking the meat out of the oven place the meat on a plate to cool down for atleast 10 minutes vefore serving.

Whilst the meat is resting add flour, stir and mix, then add water, and beef stock into the pan. Salt and pepper to taste. Reduce until desired consistency. Put through a sieve and serve.