Rub roast with half the oil. Coat with garlic, crushed peppercorns and 3/4 tsp (4 mL) salt. Place in small roasting pan. Roast in preheated 425°F (220°C) oven for 40 to 45 min. for medium-rare, or until an instant-read thermometer registers 145°F (63°C), when inserted into the thickest portion of the meat.
Meanwhile toss green beans and mushrooms with remaining oil and salt. Arrange in single layer on parchment paper-lined baking sheet. Roast 10 to 12 min., or until vegetables are tender-crisp.
Transfer roast to cutting board. Let rest for 10 min. Meanwhile, heat drippings in roasting pan over medium-high heat on stove. Whisk 1/3 cup (75 mL) beef broth with flour until smooth. Whisk in remaining broth, 1/2 cup (125 mL) water and Worcestershire sauce. Gradually stir mixture into pan, scraping browned bits in pan bottom to blend into sauce. Bring to a boil 8 to 10 min., or until thickened. Strain sauce.
Slice roast and serve with pan sauce and roasted vegetables.
Add 1 tbsp (15 mL) fresh chives to pan gravy.