Directions

1. Preheat oven to 450 degrees.
   
2. Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub Shallot mixture evenly over roast. Bake at 450 degrees for 25 minutes.
   
3. Reduce heat to 350 degrees (do not remove roast from oven). Bake roast at 350 for 1 hour and 20 minutes or until a thermometer registers 145 degrees (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.
   
4. Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.