Cut the ＊ vegetables beforehand. Slice the onion into 1cm wedges, and thinly slice the carrot and celery in 4 cm lengths.
Put wine, vegetables, pepper and beef joint in a large durable plastic bag and leave in the fridge for half a day to one day (don't add salt).
Line a roasting pan with parchment and place the vegetables from the bag first. Put the beef on top. Use more vegetables under the thinner part of the beef. Scatter potatoes on the side.
You don't need to pre-heat the oven. Put the pan into the oven and bake for 25 minutes at 390°F/200°C (for a 500g chunk). Check with your finger and when it is springy, take it out of the oven.
When you touch with your finger and it has a slight bounce, wrap in aluminium foil quickly while it's hot.
Wrap the foil over with a tea towel (layered paper towels are ok too). Try to move quickly to avoid cooling the meat.
Wrap with cling film to prevent the meat juice from leaking. Leave to rest for about 30 minutes.
Meanwhile put all the onion, carrot, celery, cooking liquid and brown bits from the roasting tray into a sauce pan and heat.
Add consomme and soy sauce to your liking and season with salt and pepper. Remove all the vegetables and thicken the sauce with katakuriko dissolved in water.
Slice the beef thinly and serve with sauce and wasabi if you like. (When you slice the meat there should be no juice but the meat should be pink inside.)
Story Behind this Recipe
When I was in the U.S., I used to make roast beef often but in Japan it's a dish for special occasions. However it is easy to make. I adjusted it a little to suit the small ovens in Japan.
Important hints: Do not add salt into the bag (otherwise the meat toughens). Do not pre-heat the oven. The best moment to remove the meat from the oven is when you touch it (do not burn your finger!) you feel a good springy texture, and the outside of the meat has browned well.