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Follow these cooking methods/directions:
Combine parsley, thyme, paprika and garlic in small bowl; set aside.
Pat roast dry and rub all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, for about 8 minutes until brown all over.
Brush roast all over with Dijon mustard. Coat all over with reserved herb mixture, pressing to adhere. Insert oven-safe meat thermometer lengthwise into centre of roast and place a small rack in the pan. Roast on rack, uncovered, in preheated 350°F oven for about 25 to 30 minutes for medium-rare or until thermometer reads 145°F (63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer to cutting board, cover loosely with foil and let rest for 5 minutes. Carve across the grain into thin slices.