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Preheat oven to 425°F (220°C).
In a small bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper. Set aside.
Pat the beef dry with a clean kitchen towel. Season all sides generously with salt and pepper. Sear the beef in a hot skillet over high heat for about 2-3 minutes per side until evenly browned.
Brush the beef with Dijon mustard and rub the herb mixture all over the exterior of the beef.
In a roasting pan, arrange the carrots and potatoes on the bottom. Drizzle with olive oil and season with salt and pepper. Place the beef on top of the vegetables. Roast for 20-25 minutes for medium-rare (135°F internal temperature).
Remove from the oven and let rest for 10-15 minutes before slicing.
Serving and Storage Tips:
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