Rosemary and Fig Roast

• 1 ½ pounds beef roast (Sirloin Tip or Tenderloin)
• 2 T Taste OVS Rosemary Fused Olive Oil
• 3 T Taste OVS Fig Balsamic Vinegar
• 3 T Dijon Mustard
• 1 t coarse ground salt
• 1t cracked pepper

Preheat oven to 450°. Coat roast with olive oil and place on a rack. In a small bowl, combine balsamic, mustard, salt and pepper. Brush the mixture on the roast. Place roast in the oven for 10 minutes, then reduced the oven to 325°. Cook until an internal temperature of 125°. Remove from oven and cover with foil for 10-15 minutes before slicing.