For my mind, the best way is to use the halogen as it was designed and that is to place the beef joint onto your lower tray and place something under it to catch the drips. This way your halogens air will flow around it which is what it is designed to do.

However, you can also do the following:

You can use the bottom of your halogen to cook things so you can place your beef directly on the glass at the bottom and let it cook in its own juices (check with your maker I checked with the main two makers and they both said it was OK to do this). This also allows you to add vegetables and cook everything together. You may find you need to baste halfway through (remember never add cold water to your cooking or it may break the glass) and just keep an eye on the vegetables to make sure they stay moist and do not dry out.

You can also place your beef in a tray and then onto the bottom rack rather than directly on the rack. Again you can also add your vegetables if you want to.

Make sure you buy a tender joint of beef.

Remove your beef from the fridge and bring it up to room temperature.

Many of the top chefs rub with either oil or fats as well as adding salt and pepper. This gives the outside a nice crisp feel.

Place your beef into your oven using one of the 3 choices above.

Add your extension ring if you have one.

Cover and secure your foil if you are using it. Remember to remove for the last 1/2 hour of cooking.

Set your halogen temperature to the desired amount. You do not need to preheat it. Cook it for about 20 minutes on 200C (392) then reduce the temperature to180C (365F) for the rest of the cooking time for a medium beef joint. Add 10 minutes for well done and deduct 10 minutes for rare.

Allow 20 minutes cooking time plus 20 minutes per 450g (1lb) of beef.

When your beef is cooked you can rest it for 20-30 minutes or longer to allow the juices to flow through it.