Step 1 Remove the Picanha from the fridge and allow it to come to room temperature.

Step 2 Soften the peeled garlic in the olive oil over low heat until completely soft. Do not allow the garlic to colour.

Step 3 Remove the garlic and allow it to cool. Keep the oil, which makes a lovely dipping oil for bread.

Step 4 The beef is cooked using a ‘reverse sear’ method, which works well in a domestic oven, or brilliantly on a kettle-type barbecue or kamado*.

Step 5 Preheat oven to 135°C / 130°C Fan.

Step 6 Mash up the garlic with 2 tbsp olive oil, the horseradish, and parsley; season generously with salt and pepper.

Step 7 Using a sharp knife, cut a pocket into the thickest lean part of the beef, but don’t cut through the fat.

Step 8 Stuff the garlic paste into the pocket, and then tie the roast up with twine so that the stuffing runs down the middle of the joint.

Step 9 Rub a generous amount of flaked salt all over the fat. Insert a meat thermometer in the meat and then cook it for about 25-30 minutes, or until the internal temperature reaches about 43°c. Remove from the oven, and cover with foil, and then a towel to keep it warm.

Step 10 Arrange your oven shelf so that it is at least 25cm away from the grill elements, then set the grill to its maximum, or around 260°c, and allow it to heat for at least ten minutes.

Step 11 Uncover the meat, and put it under the grill for 8-10 minutes, or until the fat has turned a lovely golden brown; it is important to keep a close eye on the roast, as grills can vary considerably.

Step 12 Allow the meat to rest, covered with foil, for at least 10 minutes before carving.