Step 1

Combine oil, mustard, thyme, garlic and pepper; rub all over roast. Finely chop mushrooms; rub all over roast. Insert oven-safe meat thermometer into meat so that thermometer tip reaches centre of roast. Place on rack in ovenproof skillet or shallow pan.

Step 2

Oven-sear in preheated 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C) and roast for 2 to 2 1/2 hours, until thermometer reads 145°F(63°C) for medium-rare doneness. Remove from oven and let stand for 15 to 20 minutes before carving.

Step 3

Meanwhile, prepare Wine Sauce. Serve with roast.

Step 5

Wine Sauce:

Step 6

After removing roast from pan, heat 2 tbsp (30 mL) butter in roasting pan on stove top over medium-high heat; sauté 1/2 cup (125 mL) chopped onion until tender. Stir in 2 tbsp (30 mL) all-purpose flour until moistened. Stir in ½ cup (125 mL) red wine, scraping up any brown bits from bottom of pan. Stir in 2 cups (500 mL) beef broth; cook, stirring, until boiling and thickened. Season with salt and pepper to taste. Makes about 2 cups (500 mL).