Pre-heat oven to 160c fan forced. Put a wire rack in a small roasting pan.
Put oil, rosemary, garlic and lime zest in a small bowl. Season with salt and pepper, stir to combine. Rub rosemary mixture all over beef. Put beef on the rack. Pour beef stock into base of pan.
Roast beef for 20-25 minutes per 500g for rare, 25-30 minutes for medium or 30-35 minutes per 500g for well done. Transfer beef to a large plate or carving tray. Cover loosely with foil and set aside for 10 minutes to rest.
Meanwhile, to make gravy, put pan juices and Gravox Roast Meat Gravy Powder in a medium saucepan. Whisk to combine. Whisk in beef stock. Put pan over a medium heat and bring to a simmer. Cook, uncovered, for 2 minutes or until mixture thickens slightly. Remove pan from heat. Whisk in mustard. Pour gravy through a small sieve into a serving jug.
Carve beef. Serve with roast pumpkin and roast potatoes.