If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Take the roast out of the fridge approx 2 hours before cooking and pat dry with paper towels
Preheat oven to 450
Season generously with the salt and pepper
Combine garlic, mustard and anchovy paste - mix well to combine and rub over the entire roast well
Place the roast into the oven for 20 minutes then turn down heat to 325 degrees
Cook approx 12-15 minutes a pound until you get the temp you want
For medium rare, look for a thermometer to read 125 degrees fin the center of the roast - 130 for medium
Once you hit your temp - take roast out of the oven and allow to rest for 20-30 minutes before carving - it will rise an additional 5 degrees while it rests
