Preheat the oven to 475 degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.Mix the salt, pepper, oregano and thyme and rub it all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125 degrees on a meat thermometer. (If you want it less pink, go to 135.) Remove the meat to a cutting board and cover it with foil.Return the roasting pan to the stovetop burner over medium-high heat. Add the onions and garlic and stir them around for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions. Slice the beef very thin. Pile meat and onions on rolls, then serve with dishes of jus.