Preheat oven to 425°F (220°C). Bring meat up to room temperature before rubbing on all sides with canola oil and seasoning with salt. Place on a parchment paper-lined baking sheet.
In a small bowl, mix the mustard, brown sugar, cumin and rosemary. Using the back of a spoon, spread the mustard mixture on sides and top of the meat. Season with freshly ground pepper.
Roast for 40 min. or until a meat thermometer reaches 160°F (71°C) for medium. Allow to rest 10 min. before slicing. Serve with red wine glaze.
Red Wine Glaze
In a small saucepain, combine the red wine and sugar and mix well. Bring to a simmer and allow to reduce, stirring once in a while, until thickened, 20 to 30 min. Reduction will thicken further when it cools. It can be made several days ahead of time and stored in the refigerator. Bring up to room temperature before serving as a drizzle for the beef or risotto.
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