Never tried

for 4 to 6 people:

1 piece of beef 1 to 1.5 kg (2 to 3 lbs)
30 cl dry white wine (3 small glasses)
1 chopped onion
2 finely chopped garlic cloves
15 to 20 cl olive oil
salt, pepper


preparation:

Place in a dish the wine, onion, garlic 
and 1/2 the oil. Add salt and pepper. Mix and
add the piece of beef. Let marinate for 3 hours,
at room temperature, turning the beef every now 
and then.

Note: although the receipe did not mention it, I'd
add a branch of thyme and of rosemary to the marinade.

Then remove the beef from the marinade, generously 
cover the beef with the rest of the olive oil, adding
a bit of salt and pepper, and place in a cooking dish,
with a lid, in the pre-heated oven for 20 minutes or so.
Turn the beef several times while it cooks so that it
cooks evenly. When properly cooked (ie. rare) the meat
should be firm to the touch, and when poked with 
spit, the juice should be clear (ie. not too
red).

When cooked, let rest on a wooden board a few minutes
before cutting and serving, adding pepper and salt.

Serve with pasta.

Note: although the receipe did not mention it, I'd try
to make a little sauce with the marinade, adding a cube
of beef sauce and maybe some other
stuff like more wine, possibly starch to thicken, butter,