I have used ClapZap's way for several bits of meat.

I found it in a Robert Carrier book...he called it No Roast Roast Beef. google it
But you have to do it correctly, mins x lbs
The end result is the most (& moist) perfect pink beef ever,
there is no well done ring & no rare middle ,,,its all the same colour wich is up to the cook

Merry Christmas to you all