-
1
Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet.
-
2
Sprinkle beef all over with salt and pepper.
-
3
Spread mustard all over beef.
-
4
Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere.
-
5
(Can be prepared 1 day ahead.
-
6
Cover and refrigerate.)
-
7
Position rack just below center of oven and preheat to 450F.
-
8
Roast beef uncovered 15 minutes.
-
9
Reduce oven temperature to 325F.
-
10
Roast beef 1 hour 30 minutes.
-
11
Remove from oven.
-
12
Spoon off all but 2 tablespoons drippings.
-
13
Add carrots and shallots to pan.
-
14
Turn vegetables to coat with drippings; sprinkle with salt and pepper.
-
15
Roast beef and vegetables until thermometer inserted into center of beef registers 125F for medium-rare, stirring vegetables occasionally, about 55 minutes longer.
-
16
Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
-
17
Discard drippings from roasting pan.
-
18
Place pan over 2 burners on stove top over medium heat.
-
19
Add butter to pan and melt.
-
20
Add flour; whisk until smooth and just beginning to color, about 5 minutes.
-
21
Whisk in stock.
-
22
Boil until sauce thickens slightly, whisking often, about 10 minutes.
-
23
Season sauce to taste with salt and pepper.
-
24
Serve beef with vegetables and sauce.
