This is a very, very simple and an economical piece of beef that can be presented with much style. Serve it with a mushroom sauce, as below, or with Bearnaise, mustard, or horseradish sauce, with an important vegetable – broccoli, asparagus, or stuffed eggplant.
Let the roast rest at room temperature for several hours. Preheat the oven to 425 degrees F.
Rub the roast well with salt, pepper, and flour and put it in a small roasting pan into which you have put a small amount of water.
Roast for 15 minutes; reduce the oven temperature to 325 degrees F and cook for 15 minutes longer. Take the meat out of the oven and let it rest for 15-20 minutes before serving. (The roast will be rare.) Carve paper thin.
A sauce may be made by adding sliced mushrooms, Worcestershire Sauce, lemon juice, and sherry to the pan in which the roast was cooked, and stirring on the top of the stove.