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Get the beef out of the packet and pat it dry with kitchen paper. Leave it to come to room temp for a few hours.
Heat the oil in a frying pan over a high heat and pre-heat the oven to 160c fan. Pat the beef dry again and season all over, really well with salt and pepper.
Pop the beef into the pan and sear on all sides until golden. It will take about 10-12 minutes in total.
Remove the beef from the pan and reduce the heat to medium. Chuck in the garlic and rosemary and then add the onions.
Season with salt and pepper, and cook, stirring occasionally, for 3-5 minutes until they have a little colour.
Transfer to a roasting tin and top with the beef. Pour in the red wine and roast for 30 minutes.
Test with a thermometer and aim for the beef around 48c internal temp or poke a skewer into the centre and leave it for 10 seconds and very gently touch the skewer on the back of your hand or lips to test the heat – it should feel warm.
Cover and rest for 20 minutes before slicing and serving.