Season the roast with kosher salt and freshly ground pepper.

In a small bowl, mix the olive oil, thyme, rosemary, and garlic. Rub the mixture over the beef, then place the roast in a small roasting pan.

Cover it loosely with plastic wrap and refrigerate for at least 8 hours or overnight.

Take the beef out of the refrigerator about 2 hours before roasting.

Meanwhile, whisk the milk, 1 cup of flour, 1 teaspoon of salt, and eggs in a bowl until smooth. Cover the batter and let it rest at room temperature for at least 1 hour.

Heat the oven to 500°F. Remove the plastic wrap and roast the beef for 18 to 20 minutes, until browned.

Lower the oven temperature to 250°F and continue roasting until the internal temperature reaches 120°F for medium-rare, about 25 minutes.

Raise the oven temperature to 450°F. Put 1/2 teaspoon of the reserved drippings into each cup of a nonstick muffin pan, then heat the pan in the oven for 15 minutes.

Whisk 1 tablespoon of the drippings into the batter, then carefully divide the batter among the hot cups and bake for about 20 minutes.

Lower the oven to 350°F and bake for 10 more minutes to set them.

Set the reserved roasting pan over medium heat and cook the shallot for 4 to 6 minutes, until soft.

Add the red wine, scrape up the browned bits, and simmer for 4 to 6 minutes, until the wine reduces by half.

Whisk in the remaining 2 tablespoons of flour, then gradually whisk in the beef stock. Cook for about 5 minutes, whisking, until the gravy thickens.

Slice the beef and serve it with the Yorkshire puddings and gravy. Add chopped parsley if you like.