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Preheat oven to 325°F. Trim fat from meat. In a small bowl, stir together parsley, 2 tablespoons mustard, rosemary, thyme, oil, pepper and garlic. Rub over the top and sides of meat.
Place the meat on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into the center of the roast. Roast for 30 to 45 minutes or until the thermometer registers 135°F. Cover with foil and let stand 15 minutes. (The meat's temperature will rise 10°F while it stands).
Meanwhile, stir together sour cream and the remaining 2 teaspoons mustard. Thinly slice the beef. Serve with the sauce. If desired, sprinkle with additional pepper.