• Prepare the Roast: Take the roast out of the refrigerator 45-60 minutes before cooking to let it come to room temperature. If it isn’t already tied, use kitchen twine to truss the roast.

  Pat dry with paper towels and set aside.
• Preheat the oven to 450°F.
• Season the Roast Generously: In a small bowl, combine softened butter, fresh herbs, minced garlic, salt, and pepper. Place the roast in a large cast-iron skillet and generously slather with the herbed butter, ensuring it's evenly coated for maximum flavor.

  Note: This roast is extra lean, so don’t hold back on seasonings and herbs to elevate the flavor. Also, patting the roast dry helps the herb-butter mixture adhere better to the meat, enhancing flavor and texture.
  
• Roast the Meat: Insert your meat probe/thermometer in the side center of the roast. (I'm using my wireless meat thermometer in the image below).

  Place the roast in the oven at 450°F for 20 minutes to sear the outside and lock in juices. (The butter mixture may cause some smoking, so be sure your kitchen fan is on.)

  After 20 minutes, reduce the heat to 325°F and continue roasting for another 45-60 minutes, or until your meat thermometer reads 128-130°F for a perfectly medium-rare roast.
  
• Let rest: Remove the roast from the oven, cover it with foil*, and let it rest for 20-30 minutes. Resting allows the juices to redistribute, resulting in a tender, juicy roast.

  When it’s time to carve, slice thinly against the grain for maximum tenderness.

  *If you plan to make gravy, remove transfer the meat to a platter, cover and allow to rest. Use the skillet that the meat was roasted in to prepare the gravy (see my favorites below).

  When it’s time to carve, slice thinly against the grain for maximum tenderness.
  

Mushroom Gravy

• Using the same pan the roast was cooked in, add 2 tablespoons of butter and the mushrooms. Pan-roast the mushrooms for 2-3 minutes until they begin to brown, then add the garlic and sauté for another minute until fragrant. By now, the mushrooms will have absorbed most of the butter, which is fine. If needed, lower the heat slightly to avoid burning; you want the mushrooms to caramelize. Once done, remove them from the pan and set aside.

  In the same pan, add the remaining 2 tablespoons of butter and sprinkle in the flour. Whisk until smooth, cooking for a minute or two to eliminate any raw flour taste.

  Add the wine, reducing the heat to medium-low. Let it simmer until the wine reduces by half, about 5-7 minutes.

  Gradually whisk in the broth, continuing to cook until the gravy thickens to your liking. Season with herbs, salt, and pepper to taste.

Red Wine Gravy

• Using the same pan the roast was cooked in, add the butter and sprinkle in the flour. Whisk until smooth, cooking for a minute or two to eliminate any raw flour taste.

  Add the wine, reducing the heat to medium-low. Let it simmer until the wine reduces by half, about 5-7 minutes.

  Gradually whisk in the broth, continuing to cook until the gravy thickens to your liking. Season with herbs, salt, and pepper to taste.