Ingredients

1 4 to 5 lbs. top loin roast (beef)
1 tablespoon extra virgin olive oil
1 tablespoon garlic (minced)
1 1/2 teaspoons leaf thyme (dried)
1 1/2 teaspoons leaf sage (dried)
1/2 teaspoon rosemary (dried, crumbled)
2 teaspoons sea salt
1 teaspoon black pepper (ground)

For the Pan Gravy

Pan drippings
4 tablespoons ​flour (all-purpose)
2 to 3 cups beef broth (or stock, low sodium or unsalted)
Garnish: salt and pepper, to taste

How to Make It

Heat oven to 450°.
Place the roast, fat side up, on a rack in a roasting pan.
Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.
Roast the beef for 15 minutes.
Reduce oven heat to 350° and roast for about 35 to 45 minutes longer or to 130° to 140° (for medium rare) on an instant-read thermometer or temperature probe inserted in the center of the thickest part of the roast. See below for more detailed temperature guidelines.
Let the roast rest for 15 minutes before slicing.
Arrange the beef on a platter and serve with the pan gravy.

Pan Gravy

Strain the pan drippings into a saucepan and stir in 4 tablespoons of flour.

Cook over medium heat, stirring constantly, for 1 minute.

Add the beef broth and continue cooking, stirring, until thickened. Taste and ​season with salt and pepper as desired.

Beef Roast Temperatures

125° = Rare
130° to 140° = Medium Rare
145° to 150° = Medium
155° to 160° = Well Done