Roast Beef with a Classic Breadcrumb, Garlic & Herb Crust

1 5-lb. boneless strip loin roast or 5- to 6-lb. boneless top sirloin roast with the cap removed; trimmed if necessary and patted dry

Kosher salt and freshly ground black pepper

2 Tbs. vegetable oil

1 cup coarse fresh breadcrumbs, preferably from a baguette or other firm white bread

4 cloves garlic, minced

2 medium shallots, minced

1 Tbs. roughly chopped fresh thyme

1 Tbs. roughly chopped fresh marjoram

3 Tbs. melted unsalted butter

⅓ cup Dijon mustard

Creamy Horseradish-Mustard Sauce, for serving

Directions at finecooking.com

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