Preheat the oven to 220/425F/Gas 7.
For the red wine sauce, place the beef bones into a roasting tray and roast in the oven for 45 minutes or until browned all over.
Remove from the oven and place in a large pan with the chopped onion, carrot and celery. Pour in the red wine and chicken stock, bring to a very low simmer for two hours. Strain the sauce and place back in a pan. Simmer until the sauce is a syrupy consistency. Season with salt and pepper, and whisk in the butter to add shine.
Preheat the oven to 180C/350F/Gas 4.
For the roast beef, place the beef in a deep baking tray, drizzle with olive oil then season well with salt and pepper. Place in the oven and roast for 35-40 minutes then remove from the oven and place on a rack and allow to rest.
For the mushrooms, heat the butter and oil in a large frying pan until foaming, then add the mushrooms, frying until lightly browned. Season with salt and pepper and stir through the parsley.
For the potatoes, add the potatoes to a pan of boiling water and simmer for five minutes until par-boiled. Drain.
Place the drained potatoes into a large pan with the cream and garlic. Simmer gently until the potatoes are tender, then season with salt and white pepper.
For the beans, heat a little butter in a frying pan. Add the shallot and cook for a minute then add the beans. Fry for 1-2 minutes until warmed through, then season with salt and pepper.
To serve, carve the beef into thin slices and serve with the mushrooms, potatoes and green beans. Finally drizzle with a little of the red wine sauce.