Preparation Remove the fat from the roast beef, rinse under cold running water and dry with kitchen roll. Prick the meat all around a few times with a fork and rub with the juice of one lime.
Rinse the second lime under hot water, dry with kitchen paper and finely grate the peel. Remove the peel from the garlic cloves, press them through a press and stir them together with the grated lime peel, the spices and two tablespoons of olive oil.
Preheat the oven to 200 °C (fan 180 °C, gas mark 3 to 4). Heat the olive oil left over in a roasting pan. Rub the roast beef all over with the paste and sear on all sides in the hot fat.
Put the roaster in the preheated oven and roast the meat for about 40 minutes, turning it several times. Shortly before the end of the cooking time, rinse the third lime with hot water, dry it with kitchen roll and peel off the finest strips with a zester.
Peel both oranges so that the white skin is also removed.
Cut fillets from the flesh. Remove the finished roast beef from the stove, wrap in aluminum foil and rest for ten minutes.
Cut the roast beef into thin slices, spread evenly on a large serving platter, top with orange fillets and lime strips, and drizzle with any juices that have formed from the foil. Place in refrigerator for 120 minutes to marinate.
Chili Citrus Mayonnaise:
Using an electric mixer.