Place the peppercorns in a plastic bag then smash them with a kitchen mallet or heavy skillet. Combine with the minced garlic, chopped rosemary, and salt.
Rinse the meat and pat dry with paper towels, then lightly coat the meat with olive oil. Liberally apply the seasoning to coat all sides of the meat and set on a rack in a roasting pan.
Roast the meat until it reaches an internal temperature of 115°F (for medium rare) then remove from the oven. Set the oven to 450°F. Once preheated, return the meat to the oven and cook for around 10 minutes, or until it reaches an internal temperature of around 125°F.
Remove from the oven and tent with foil then let rest for 15-20 minutes. Slice in thin cuts against the grain and serve.