Combine the chopped anchovies, rosemary, parsley, garlic and oil in a small bowl. Brush over the mini roast and bake for 45 minutes at 180C or until cooked to your liking.
Remove the meat from the oven, cover with foil and rest for 10 minutes. Drain any excess fat from the baking tray. Add the red wine, beef stock and redcurrant jelly.
Stir to loosen any sediment from the baking tray. Bring to the boil, cook for 5 minutes or until reduced by about 1/3 and is syrupy.
To serve, remove the string then cut the roast into thick slices, arrange the meat on top of some prepared polenta and drizzle with the juice. Serve with steamed green vegetables.
Tip: For additional flavour add 1/4 cup of parmesan to the polenta
