Preheat oven to 325°F.
Combine olive oil, mustard, garlic & oregano. Rub over roast. Sprinkle all sides with freshly cracked pepper and coarse salt. Place on a rack in a shallow roasting pan.
Cook about 1 hour or until meat is medium rare and registers 140°F on a meat thermometer.
Let stand for 20 minutes before slicing. Serve with mushroom gravy.
Never carve a roast until you've let it rest for 20 minutes. During cooking the juices retreat away from the heat source and into the center of the roast. As the roast stands the juices redistribute themselves throughout the meat.

Makes 8 servings