Instructions

1. In a mortar combine the olive oil, rosemary, fennel seed, salt, and pepper. Grind with a pestle to a coarse paste. Pat the beef dry with paper towels then rub the paste all over the surface. Put it aside (you can marinate it for a couple of hours or even overnight if you like).
2. Turn the oven on, setting it to 180°C.
3. Remove the base of the fennel, then cut it into 3cm thick wedges. Peal & cut the onion into 4 wedges and peel the garlic cloves. Neatly arrange everything in the base of a roasting tin, then drizzle some olive oil over them, season with salt and scatter the fennel seeds and rosemary leaves on top. Pour over the wine or stock then place the crusted beef joint on top.
4. Roast in the oven for about an hour, depending on the weight of the joint and how well cooked you like your beef (check the packaging for roasting instruction).
5. When the beef is cooked to your liking, remove it to a plate and cover to rest. Transfer the fennel and onion to a serving dish and keep warm in the oven. Meanwhile make some gravy from the cooking jus by adding some stock/wine and crème fraîche/cornflour.
6. Carve the beef and serve with the baked fennel, gravy and side dishes of your choice.