1. Combine mustard and ginger in small bowl. Rub all over meat. Let stand in the refrigerator 1 hour.
2. Heat oven to 400 degrees F. Place beef on rack in flameproof roasting pan.
3. Roast in 400 degree F oven for 50 to 60 minutes or until internal temperature reaches 130 degrees F for rare, 140 degrees F for medium-rare or 160 degrees F for well-done. (Remove meat from oven when internal temperature is 5 degrees F less than desired final temperature; temperature will continue to rise while beef rests.) Let beef stand to rest for 10 minutes. Carve meat into very thin slices; start at pointed end first, but turn meat to make sure you are slicing against grain. Serve meat with gravy. Makes 10 servings.Pan Gravy:
4. Dissolve bouillon cube in boiling water in a small saucepan. Pour into roasting pan, scraping up any browned bits from the bottom of the pan. Stir flour into cold water until smooth. Pour into roasting pan. Add salt and pepper. Place roasting pan over medium heat; cook, stirring, until mixture bubbles and thickens, for 3 to 4 minutes.