Buy first quality beef with fat trimmed. Preheat oven to 350. Bring meat to room temperature and place in roasting pan. Chop clove garlic, mix with 1/2 cup oil. Rub mixture over beef. Grind fresh pepper over roast.

For rare beef roast meat 12 minutes per pound, meat thermometer reading of 120-125 degrees. Allow the roast to rest 30 minutes before carving.

Serve with defatted and seasoned pan juices. Add 1 cup red burgundy wine and boil it with pan juices. Make ball of butter and flour, add to liquid. Salt and pepper to taste.