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Preheat the oven to 350 degrees.
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Heat a sauté pan over medium-high heat, and add the oil.
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Season the beef with salt and pepper to taste, and sear on all sides to a deep golden brown, 2 to 3 minutes per side. Place on a roasting rack set in a roasting pan. Tip: Save the sauté pan to prepare the sauce.
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To prepare the herb crust, mix together the Dijon, olive oil, roasted garlic, thyme and rosemary in a small bowl.
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Brush the seared beef with the mustard-herb mixture, and roast until the internal temperature reaches 125º to 130, about 20 minutes.
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While the beef is roasting, prepare the port sauce. Heat the same pan the beef was seared in over medium heat and add the butter. Gently sauté the shallot until aromatic, about 1 minute. Add the flour and cook for an additional minute. Deglaze the pan with the port and reduce by half of its original volume.
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Add the beef stock and rosemary sprig, and bring to a boil. Reduce the heat to a simmer, and cook until the sauce reaches a coating consistency.
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Remove the sauce from the heat and remove the rosemary spring. Whisk in the butter and chopped rosemary, and season with salt and pepper to taste.
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Allow the beef to rest on a cutting board with a juice groove for 10 minutes after it comes out of the oven. Cut it into 1/2-inch slices against the grain, and serve with the port-rosemary sauce.
