In a fry pan on medium high heat, add remaining Olive Oil, then sear all sides of Beef for 3 minutes, each side. Deglaze pan with Wine, allow Wine to mostly reduce.
Place Beef in roasting pan, then pour contents of fry pan over the Roast.
Place thermometer in Beef, and place in oven for 20 min at 260 ℃.
Lower oven temperature to 175 ℃ / 350 ℉, roast until internal temperature is 50 ℃ / 120 ℉ ~ 1 hour.
Remove Beef from oven, let sit covered for 20 minutes.
Gravy:
- Remove Beef from roasting pan. Place pan on medium heat. Deglaze pan with Wine, allow Wine to mostly reduce. Add Chicken Stock, bring to a simmer. Add Salt, and Pepper, mix well.
Roux:
- In a skillet on medium heat add Butter, allow to melt. Simmer Butter for 3 minutes, (until frothing slows). Add in Flour, sauté for 3 minutes, stirring constantly.
Add Roux to Gravy, until desired consistency.