Just because summer is over, doesn't mean you have to put the BBQ away! Try this delicious recipe from BeefEater Barbecues
Preheat BBQ until hot registers on the hood indicator (hood down).
Combine ½ thyme with 1 garlic clove, sea salt, pepper, mustard and olive oil in a bowl.
Rub the beef with the prepared baste and seal on the char-grill bars of your BBQ (this will add a lot to the flavour and reduce cooking time).
Place the beef onto a roasting rack and put in the centre of the BBQ and turn burners off under beef (only have far left and right burners on high).
To prepare the sauce, sweat off the onion ends, 1 garlic clove and remaining thyme. Add the red wine and reduce by two thirds and then add veal stock.
Whilst tempting, try not to open the hood until it is ready to prevent loss of heat and flavour. Time and temperature is the key.
Cooking time is determined by weight of beef - approximately 22 minutes per kilo for medium rare (beef to register 65°C / 149°F on a meat thermometer). Add 20-25 minutes per lb.
Rest roast for a good 10 minutes before carving. To finish sauce, let the veal stock reduce by half and whisk in the butter prior to serving.