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Preheat oven to 400°F.
Rub beef all over with pepper and salt and place on a rack fitted into a roasting pan. Roast for 45 minutes.
Meanwhile, whisk together honey, vinegar and oil in a medium bowl.
After 45 minutes of roasting, brush beef all over with honey mixture. Continue to cook 15 minutes more then reduce the oven temperature to 350°F.
Continue to roast for an additional 10–30 minutes or until an instant-read thermometer inserted into thickest part of roast reads 125°F for medium-rare, brushing every 10 minutes with the glaze.
Transfer to a cutting board, tent with foil and let rest for 15 minutes before slicing (internal temperature will rise 5° to 10°). Serve with pan juices drizzled over the top.