Beef loin on the bone in the oven with vegetables

Ingredients:

• 1/2 tsp cayenne pepper
• 1/2 bunch rosemary, leaves finely chopped
• 3 cloves garlic, crushed and finely chopped
• Extra virgin olive oil
• 3.5 – 4 kg of beef loin on the bone
• Coarse salt
• 1 onion, cut into 1.5 cm cubes
• 500 g young carrots, stems removed and carrots cut into quarters
• 3 stalks celery, cut into 1.5 cm cubes
• 500 g of champignons, cut into four pieces
• 1 cup red wine
• 2 cups chicken broth
• 2 bay leaves

Preparation:

1. Preheat oven to 230°C.
2. In a small bowl, combine the cayenne pepper, rosemary, and garlic. Add enough olive oil to form a paste. Rub the paste over the beef loin, working it thoroughly into the meat. Sprinkle generously with coarse salt.
3. Place the onion, carrot, celery, and mushrooms in the bottom of a roasting pan. Drizzle with a little olive oil and season with salt to taste. Add the wine, 1 cup of chicken broth, and bay leaf. Place the beef loin on top of the vegetables and roast in the preheated oven until the meat is browned, about 25-30 minutes. Reduce the temperature to 350°F (180°C) and continue roasting for another 1 hour 45 minutes to 2 hours. Baste the meat with any juices that have released during roasting. If the liquid in the roasting pan has evaporated, add 1 cup of the remaining broth. It's also a good idea to rotate the roasting pan halfway through cooking.
4. Check the meat's temperature by inserting a meat thermometer into the center of the beef. For medium rare, the temperature should be 125°F (52°C), and for medium, 130°F (55°C). Transfer the beef to a cutting board and let it rest for 15-20 minutes before slicing.
5. Taste the roasted vegetables and season with salt to taste, if needed. Trim off any excess fat.
6. Slice the beef and arrange on a serving platter. Serve the bone-in beef loin with the vegetables and pan juices.