Ingredients

• 1 , 1 1/2 pound
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon dry mustard
• salt and ground black pepper to taste
• 0.33 cups red wine
• 1 tablespoon olive oil , or as needed

Instructions

1. 1 Gather all ingredients.
2. 2 Rub beef all over with thyme, basil, marjoram, dry mustard, salt, and black pepper; transfer into a resealable plastic bag. Seal the bag and refrigerate, 8 hours to overnight.
3. 3 Pour red wine into the bag 4 hours before cooking.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.
5. 5 Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting until slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

Nutrition per serving