The most traditional cut for making thinly sliced roast beef. Rub with salt, pepper, garlic, thyme, and rosemary for a flavorful herb crust. Using a meat thermometer, cook in the oven at 450 degrees for 15 minutes, then reduce to 325 degrees until the internal temperature is 125 degrees. When done, cover with foil and let rest for 15 minutes. The internal temperature will continue to rise to 130-135, making for a perfect medium rare - medium center.