Remove the beef from the fridge one hour before you want to start cooking it. Season all over with salt and pepper and allow to stand at room temperature for 1 hour. 

Heat your oven to 200˚C (180˚C fan-forced). Rub the beef with 1 tbsp of olive oil and place into a roasting tray. Roast for 45 minutes for rare (add an extra 15 minutes for medium-rare). Remove from the oven and allow to cool for 30 minutes. Cover the beef completely with foil and chill in the fridge overnight. 

For the mayonnaise, combine the tuna, the remaining 2 tbsp of olive oil, mayonnaise, lemon juice and mustard in a food processor or blender and process to a smooth purée, adding a little water if necessary. If you prefer a chunkier mayonnaise, skip adding the water and just mix the ingredients together. With a very sharp knife, slice a portion of the chilled beef as thinly as you can and arrange it to cover a serving plate. Top with a little of the tuna mayonnaise, capers, rocket and red onion. Serve with slices of sourdough bread. 

Adam's tip Frying the capers for the carpaccio gives them a different texture. Heat a ¼ cup of olive oil in a small saucepan and add two or three tablespoons of capers that have been patted dry with a paper towel. Swirl the capers in the pan for about a minute and remove with a slotted spoon.

Also try: Adam Liaw's peach melba slushies

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.