Preheat the oven to 350 degrees F.
Cross-hatch the fat on top of the beef
. Rub the meat with dry mustard
, then salt and pepper it. Place in a roasting pan in oven and roast for 17 minutes per pound, about 1 hour and 25 minutes. The beef is rare when an internal thermometer registers 125 degrees.
Heat the oil in a heavy pan and fry
the tomatoes until soft. Grind together the garlic and bread in a mortar and pestle
, and add to the tomatoes with the ground almonds. Pour in the white wine, stir and reduce to the consistency of thick gravy
. Add the chestnuts
and roughly chop
, add to the pan and heat through. Serve the sauce
with the beef.