I've read 450f for 45 min then leave in oven for 2 hr or 425f x45 min then 350f for 15m every lb
Your timing almost couldn't be better -- an amazing recipe is going up on the site tomorrow. Stay tuned!
was really succeessful with this recipe last year for Christmas! sounds pretty close to what you're outlining... http://www.foodnetwork...
I first tried this method about 3 years ago with a sirloin roast, and have never looked back. it gives you the lovely, crusty exterior and a perfectly cooked, rare to medium interior (depending on how long you let the roast go in the oven.
Here's a link.
Try it, you won't go back to any other way.