Preheat oven to 325°. Bring beef to room temperature before roasting, about 1 hour.
Combine mustard with 1 Knorr® Beef flavored Bouillon Cube, garlic and chopped leaves from 5 sprigs of thyme and 2 1/2 sprigs rosemary in small bowl. Season, if desired, with black pepper, then evenly spread beef with mustard mixture on top and sides.
Arrange beef, mustard-side up, in large roasting pan. Roast, uncovered in center oven until desired doneness*, about 2-1/2 hours.
Meanwhile, heat Country Crock® Spread and oil in large skillet over medium-high heat and cook mushrooms and remaining herbs until tender, about 3 minutes.
Remove roast to carving board, loosely covered with aluminim foil and let stand 15 minutes.
Reserve 3 tablespoons drippings from pan, discarding the rest. Heat reserved drippings in roasting pan and cook shallots, stirring occasionally, until tender, about 3 minutes. Stir in flour with wire whisk until smooth. Stir in water, remaining Bouillon Cube, wine and vinegar until no lumps remain. Stir in mushrooms and herbs. Bring to a boil, stirring constantly, until thicken, about 3 minutes. Discard herb sprigs. Serve over sliced beef.
*For rare doneness, meat thermoter should read 140° and 155° for medium doneness.
Steak can be enjoyed in countless ways. Follow these tips to cook tender, juicy steak you can’t resist.