Preheat oven to 450 Degrees F. Place beef, fat side up, in a medium-sized roasting pan. Combine mustard, herbs and garlic in a bowl. Brush mixture on the beef; season with salt and pepper. Roast 20 minutes; lower the oven to 325 Degrees F. Now cook roast to the desired doneness, allowing 30 to 40 minutes more cooking time for rare; 40 to 50 minutes for medium rare to medium. (Use an instant-read meat thermometer to gauge doneness. A rare roast is done at 120 Degrees F; medium-rare will be 125 Degrees F to 130 Degrees F.)
Set roast on a plate, tent with foil and rest 10 minutes before slicing.
To make the jus, set roasting pan over medium-high heat. Add wine, bring to a simmer, and scrape the bottom of the pan to lift off the tasty brown bits. Add the stock and simmer a few minutes more. Pour jus into a sauceboat and serve with the beef.
Note: Herbes de Provence is a French-style blend of dried herbs. You can buy it in the bottled spice and herb aisle.