Cream together the butter, garlic, Worcestershire sauce, thyme, salt, pepper and mustard.

Using cold wet hands pat the butter all over the roast.

Cover in plastic wrap and let stand in the fridge for up to a day.

Take the roast out of the fridge and keep it at room temperature for 60-90 minutes roasting. This ensures a more even cooking of the beef.

Place the roast on on a roasting rack in an aluminum foil lined shallow roasting pan.

Preheat oven to 425 degrees. Roast the beef, uncovered at this temperature for 20 minutes.

Reduce heat to 375 degrees F and roast uncovered for up to another hour or until the roast reaches the internal temperature desired for the doneness you prefer. See Notes.

Baste the roast a couple of times with the butter and pan drippings during the cooking time

Remove the roast from the oven and loosely tent it with aluminum foil. Leave it at room temperature for 20-30 minutes before carving. This is an essential step to let the meat relax and retain it's juices. Carving any roast too early can make all of the internal juices run off rapidly.

After resting, slice thinly and serve.