This is the classic roast, crispy brown on the outside, tender and pink on the inside. Preheat the oven to Gas Mark 7, 425F, 220 °C. Mix the flour and spices and sprinkle over the beef, patting it well. Put the beef on to a rack over a tin, place in the oven and lower to Gas Mark 4, 350F, 180 °C. For rare beef roast for 12 minutes per pound, or 15 minutes for medium. Let it rest for 25 minutes before carving - this will make the beef more tender and juicy. Use the pan drippings to make a delicious gravy.