Get a large, sealable bag and put the seasonings, Worcestershire, and beef in. Seal the bag and remove as much air as possible. Refrigerate for at least two hours. Remove from the marinade and throw the bag and marinade away.

Preheat your oven to 350F/177C. Preheat a cast iron skillet on high. When the skillet is almost smoking, put the olive oil in the pan and swirl it around to completely coat it. Next, put the beef in the pan. Sear on high for five minutes on each side, then put the pan in the oven.

Roast for 15-18 minutes per pound until the meat is how you like it. I like mine rare, so it's 130F/54C for me. Remember that the meat will still be cooking when you take it out to rest. So if Rare is 135, take it out at 130.

While the roast is resting, pour half the cream into the pan and whisk vigorously to get up all the great fond that accumulated. Add the remaining cream and stir to combine.

Pour the sauce on the platter, and put the roast on the sauce. Garnish how you like it for presentation.