Preheat the oven to 400º F.
In a food processor, make a paste out of garlic, Dijon, and paprika. Set aside
Season the roast with salt and pepper.
Preheat the Copper Chef on high heat. Add olive oil when hot.
Sear the roast until browned on all sides.
Apply the paste to the top of the roast with a basting brush or silicone paddle.
Cook in the oven until it reaches about 130-140º F (suggested).
Remove the roast from the pan and set aside.
Place the Copper Chef back on the stovetop on medium-high heat.Deglaze the pan with red wine. When the wine has reduced, add the beef stock. Cook for about 5 minutes, then turn off the heat source.
Add 6 or 7 shakes of Worcestershire sauce and stir in the butter.
Once the roast has rested for about 15 minutes, it is ready to serve with the reduction sauce.