Preheat the oven to 230°C/gas mark 8. In a small bowl, mix together the oil, pepper, cinnamon, coriander and chilli powder.
Put the beef joint in a roasting tin and rub all over with the spice mix. Cook for 15 minutes per 450g, plus an extra 20 minutes.
Roast the joint for 20 minutes, then reduce the temperature to 200ºC/gas mark 6 and cook for the remaining calculated time.
Remove from the oven, cover with foil and leave to rest for 20 minutes. Carve into slices and serve with your choice of crisp salad leaves and mustard.