I had a tiny (500g) piece of silverside. I basically did something like:

https://www.fieldandflower.co.uk/recipes/beef/mini-roast-silverside

Trying to get it rare, but it probably ended up about medium. Was super quick from 40c to 50c, then just resting it went way over rare.

Still it was yummy.

I did carrots, celery & shallots for the base, then added some peas as well.

All in all it was pretty good, even though I would have happily had the meat out 5 minutes earlier with hindsight.