This delicious, moist, very flavorful roast recipe was given to us by our great friend Janet Shapiro. I like it rare, but you can adjust the timing to your preference.
Yield: 8 servings
Preheat oven to 450°F. Trim all but a thin layer of fat from the roast. Grind peppercorns, bay leaves, salt, garlic, thyme, and rosemary with the oil in a small blender jar. Rub this paste all over the roast. Transfer the roast to a rack and set it in a small roasting pan. Marinate, covered and chilled for at least 8 hours.
Let the roast stand at room temperature for 1 hour.
Roast the beef in the middle of the oven for 20 minutes. Reduce the temperature to 350°F. and roast until a thermometer inserted into the center of the meat registers 110°F., about 90-110 minutes more. Transfer the meat to a large platter and let stand, uncovered, 20 minutes.