Preheat the oven to 475 degrees F. Place the roast in a small roasting pan. Brush with mustard; sprinkle with thyme, salt and pepper. Roast 10 minutes; then reduce heat to 325°F and roast 25-30 minutes more. (This should yield a rare to medium-rare roast. Cook longer if you like it more well-done). Transfer to a plate, loosely cover, and rest 10 minutes before thinly slicing. While this occurs, remove any excess fat from the juices in the pan then place over medium-high heat. Add the wine and reduce by half. Add the stock and bring to a simmer. Adjust seasoning, and then serve slices of the beef with a container of the jus alongside for drizzle on top.