French Roastbeef Recipe

Make a paste of the mustard and the butter. Cover the roast with that paste. Cover with fresh ground pepper This will keep the roast from drying, it will be very juicy.
Cook at 450F for 10 minutes, lower the oven at 350F and cook 20 minutes per pounds or until the inside temp. is at 160F for medium cooked.
Take out of the oven, cover with foil for 10 minute so that the juices have time to distribute all over.
During that time make sauce with the drippings, adding a can of beef bouillon and a little red wine, about 1/4 cup, bring to a boil for 30 seconds. I do not thicken it, but I know some Americans like it more like a gravy, It's up to you.
I serve it with baked potatoes, sour cream and chives., and a green salad.
Bon Appetit!!