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Preheat oven to 425°F. Dry the roast on paper towels. Rub the roast all over with olive oil, and season generously with coarse salt and freshly ground pepper. Roast for about 25 minutes for medium-rare.
Remove from oven and let rest for 10 minutes before carving. Transfer to a warmed serving platter. Serve with Bordelaise Sauce.